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Old 01-30-2013, 05:25 PM   #11
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So do I take into account the extract I'm using in the percentage, or just the grains that I'm mashing? If I do account for the extract is there a conversion for lbs of extract to lbs of grain?

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Old 01-30-2013, 05:27 PM   #12
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Good point.

Light extract will usually contain a portion of light crystal malt (10-40 L). Perhaps anywhere from 0-5% depending on the maltster. Extra light extract usually contains no crystal malt.

http://jaysbrewingblog.com/2011/11/1...dme-lme-grain/

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Old 01-30-2013, 05:48 PM   #13
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Thanks that's a useful chart. If I take out the 60L that leaves me right around 10% caramel malt, plus whatever is in the extract. Maybe I will go with the extra pale just to be safe.

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Old 02-11-2013, 11:51 AM   #14
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I just brewed this on Saturday and so far so good. I made a 1.5 liter starter and its fermenting like crazy and started after only 4 hours. Unfortunately my primary is a 5 gallon carboy with a blowoff tube attached and I have lost a good amount of beer and well over 2 full cups of yeast. Time to invest in a bigger carboy!!

I'm fermenting near the top range of temps for 1272; I pitched at 68F and from there it rose up to 72F and fluctuated around 69-72. It smells wonderful and fruity.

The final recipe I ended up using was this:

6.6 lbs Light LME
1 lb American 2 row
1 lb Carared
8 oz Melanoidin
8 oz Carmel malt 80L
4 oz White Wheat malt
2 oz Chocolate malt

1 oz Citra @ FWH
1 oz Warrior @ 60 min
1 oz Zythos @ 10 min
1 oz Citra @ Flameout
1 oz Zythos dry hop
1 oz Citra dry hop

Mashed in @ 154F for 60 min
Mashed out @ 168 for 10 min

I used a whirlfloc tablet and added the majority of the LME near the end of the boil. The wort came out a nice reddish brown color, but now it looks like peanut butter in the fermenter because of all the yeast. I'll keep updating this as I go.

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Old 02-11-2013, 12:49 PM   #15
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You ended up with about 16% crystal malts (Carared & C80) not including whatever was in the extract. Combine this with mashing at 154 F, using no simple sugars to aid further drying, fluctuating ferm. temps. and I wouldn't be surprised if it stalls at 1.020 FG and ends up tasting rather sweet.

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Old 02-11-2013, 01:14 PM   #16
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I calculate 12% after converting the LME to grain equivalent. Also I don't think there's much caramel malt in the LME I used. Anyway, I've heard of people adding sugars to the fermenter, I know that's usually with bigger beers, but would that help drop my fg? Also my estimated fg was at 1.017 which isn't all that far off anyway. Do you think the amount of hops is enough to counterbalance the sweetness?

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Old 02-11-2013, 01:22 PM   #17
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6.6 lbs Light LME
1 lb American 2 row
1 lb Carared
8 oz Melanoidin
8 oz Carmel malt 80L
4 oz White Wheat malt
2 oz Chocolate malt

= 9 lbs. 10 oz., which is approximately 9.625 lbs.

16% of 9.625 lbs. would give you an approx. 1.54 lbs. (which equals about 1 lb. 8 oz. crystal malt)

You don't convert to gauge the % measurement. 9.625 lbs. is your grist weight so base it off of this number.

Adding a lb. of sugar at this point won't really help you since all of that crystal malt is already in the beer. I don't think that amount of hops will help either. So it won't really help with dryness or taste... It may thin out the body a little bit though. The good news is that you will still have a drinkable beer... just not anything like Nugget Nectar, Red's Rye, or comparable Red IPAs.

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Old 02-11-2013, 01:40 PM   #18
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Quote:
Originally Posted by bobbrews View Post
You ended up with about 16% crystal malts (Carared & C80) not including whatever was in the extract. Combine this with mashing at 154 F, using no simple sugars to aid further drying, fluctuating ferm. temps. and I wouldn't be surprised if it stalls at 1.020 FG and ends up tasting rather sweet.
Yes, but some of the best American reds I've ever had have had 15% crystal malt, so I think it's fine since it's so well hopped.
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Old 02-11-2013, 01:54 PM   #19
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Yes, but some of the best American reds I've ever had have had 15% crystal malt, so I think it's fine since it's so well hopped.
Which Red IPA was this?

And was it 15% crystal malt, or 15% combined carapils and crystal malts?

There's a huggggggggggge difference.

And I don't think that only 6 oz. total hops in a 5 gallon batch is considered to be well-hopped, but that's just me.
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Old 02-11-2013, 02:28 PM   #20
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Which Red IPA was this?

And was it 15% crystal malt, or 15% combined carapils and crystal malts?

There's a huggggggggggge difference.

And I don't think that only 6 oz. total hops in a 5 gallon batch is considered to be well-hopped, but that's just me.
Not a red IPA- an American red. Summit Red Horizon.

For an American red, 6 oz of hops is fine. I didn't think we were talking about an IPA. A nice hoppy American red is a great beer, and 15% crystal is fine.

From our wiki (written by a fellow Bob!)
http://www.homebrewtalk.com/wiki/ind...ican_Amber_Ale

The key is "sweet and hoppy".
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