Badger39

Recipes 

Im coming to that same conclusion. Regardless, I appreciate all the help, and if the beer turns out well Ill have to keep up my end of the bargian.

Yooper

Recipes 

You can definitely do a partial mash in a grain bag, though, so it would be just like an extract recipe with steeping grains. Let us know if you need help with the conversion.

__________________
Broken Leg Brewery
Giving beer a leg to stand on since 2006

Beerrific

Recipes 

You could also consider using rice syrup solids they can just be added like DME. The corn/rice should not contribute any flavor so they can be used interchangeable.

Badger39

Recipes 

Ill do the leg work and work out the conversion after the Packer game (thank god for Sunday Ticket), hell, I need to learn how to do it some day. Ill post what I come up with to see if you guys think it looks good.

I didn't know that about the rice syrup, and Ill also look to see how that could affect the recipe, but maybe its just me, but it seems like you can taste the 'corniness' in the taste of spotted cow, though its not overpowering.

Again, thanks for the responses, the knowledge on this board is part of the reason why I posted my question here, lots of seasoned vets willing to help newer brewers like me.

Badger39

Recipes 

Looking at the recipe that was provided, the non-enzymatic items used are:
8 oz. Raw barley
4 oz. Flaked corn
4 oz. Dextrine malt (Cara-Pils)

To covert the sugars your supposed to mash it with enzymatic grains (type 1 or 2), but his recpe apparently doesn't call for any type one or two grains (I think)? So to make this an extract version would I want to add some two row (which is enzymatic) to help convert it? Am I on ethe right track?

I know how to covert the rest to DME, but the other grains are straining my knowledge! Or would symply subsitituting the flaked corn with rice syrup take care of the (eg: mash the barley, cara pils, and rice solids?) Any advice?

Yooper

Recipes 

Using that recipe, I'd mash the raw barley, corn, carapils, and munich together along with 2 pounds of 2-row. You can mash ("steep") that in a grain bag in 6.5 quarts of water at 153 degrees for 45 minutes to an hour, dunking the bag often. Lift the grain bag out, and pour 2.5 gallons of 170 degree water over it (you can use a colander and put the grain bag right in the colander while you do this over the pot). I've never heard of using raw barley before, though, to be honest. I'd use flaked barley in this case.

Then, you could add the DME and boil as usual. That would give you about a 3 gallon boil.

__________________
Broken Leg Brewery
Giving beer a leg to stand on since 2006

Badger39

Recipes 

Yooper, thanks for the help, Il be picking up the ingredients today and Ill let yall know how it turns out!

mthompson

Recipes 

Any updates? I am culturing the Spotted Cow yeast right now, and hope to be working out a good clone in the next few batches.

Let me know how your clones have turned out.

Thanks,

__________________
MT
------------------------------------------------------------------------------------------
Save me, O God! For the waters have come up to my neck. - Psalm 69:1

Grinder12000

Recipes 

Where does anyone see 4 oz. Dextrine malt ?????

__________________
Grinders Island Brewery - Pipeline (Batch #)

Primary #1 Hair of the Arm West Coast Blaster - don't ask(89)
Next up - Award winning Dbl Chocolate Stout Batch #4 (90) On deck - Zythos Pale Ale(91) and then Weizenbock(92)

Slowfro

Recipes 

Anyone have success with this? I'm planning on picking up what I need today to brew Saturday, wondering how it turned out for others.

Yooper, you mention in one of the posts from 9-14-08 to mash some munich with the grains, but I don't see how much. Also how much DME should be added for the boil? Thanks in advance for the help!