hector

Recipes 

Hi there !

I just wanted to use steeping Grains in my Extract batch , but there is something that makes me confused .

Since there are no brewing supply shops where I live , I made myself Crystal malt from Barley using the Oven . Its p.p.g ( steeping ) is 14 .

I'm going to brew a small Batch ( 1 Liter = 0.26 Gallon ) using DME and Crystal malt .

O.G. = 1.050

2.1 Oz. Crystal malt ( steep )

0.27 lb DME ( p.p.g. = 1.042 )

I'll have about 7 points from steeping and 43 points from DME . But , 33% of total malt is specialty malt and

as I know , it must be NOT more than 20% .

What's wrong with this simple Recipe ?!

Hector

LKABrewer

Recipes 

The sugars from the crystal are not fermentable. If you have too much crystal, you will end up with a beer that is too sweet.

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hector

Recipes 

I know the whole story about the Sugars .

My question was : "How can I make this Recipe , so that the Percentage of the specialty malt does not go above 20%" ?

Hector

King of Cascade

Recipes 

try putting less crystal

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BigEd

Recipes 

I don't understand what it is you are confused about. You state that you are using 1/3 crystal malt and then say you know it shouldn't be more than 20%. As King said, just use less. BTW, a one litre batch? Seriously? Scaling techniques and hop measurements based on the standard five gallon recipe size could be difficult. Also, unless you are stewing (essentially mashing) the grain before roasting it in the oven you are not making crystal malt you are making a version of roasted malt.

hector

Recipes 

I used less Crystal malt once , but it yielded too low ( 1.002 ) and there were no malt flavor at all . The only remarkable aroma was the Husk aroma . So , I decided to double the amount of specialty malt , but I noticed it will be more than 20% of the total malt used .

Besides , I'm trying to improve my malting technique at Home .

I'm brewing small batches because that's a test batch . I've had different problems by brewing Extract batches and by brewing small ones I could solve 90% of them till now .

I'm now trying to add malt aroma and flavor and body to my Beer using steeping Grains .

I do not use the standard five gallon recipe size for my brewing . I make simple recipes like this one using DME , specialty malts and bittering Hops .

By the way , what I do with the Oven is actually stewing . This approach is simply mashing within the kernel, by heating the green malt to mashing temperatures without letting it dry . Then , it will be roasted to the desired colour .

Hector

rjwhite41

Recipes 

Crystal malt shouldn't be giving you your gravity points, the malt extract is. Your crystal is really just there for flavor. If you did this once before and your OG was 1.002 then the only explanation, assuming the wort was properly mixed and tested, is that you forgot to add the malt extract. Try the recipe again and then up the crystal if you want more flavor. Since you are doing it yourself, the flavor of the crystal will vary slightly from batch to batch.

hector

Recipes 

I did not forget to add the Extract . In fact , it was not possible for me to determine the type of the Crystal malt ( ? L ) , therefore I steeped the Grain

in 1 liter of distilled water for 30 Min. at 160F and after cooling and topping up, I measured the Gravity , so that it would give me an Idea about it .

There were no malt aroma and I could smell only the Husk aroma .

I think it's because my malting technique is not very well yet . I just took half a pound of Barley to make some Crystal malt again , but

this time I'll try to do it in a much better way .

The least Gravity which I'm expecting to get from steeping about 1 Oz. of Crystal malt in a 1-liter-batch is 1.004 .

Hector