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Old 11-13-2007, 08:16 PM   #121
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Originally Posted by Neomich
This sounds like a good idea. My last batch doesn't have much hops flavor and it's probably because all that LME that was in there. I'll definitely use this on my next batch. It's a Pale Rye Ale and there's no such thing as too hoppy with that.
If you keep the boil pot to 1 gal of water with 1 lb of malt it'll give you a gravity about 1.040. At that gravity the max hop bitterness extraction (30%) takes place over 1 hr.

If you did a small boil and added all your malt the gravity will be high and the hop utilization (bitterness) will be low.

Hop flavor comes from the hops added during the last 10 mins or so in the boil.
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Old 11-13-2007, 08:38 PM   #122
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Originally Posted by homebrewer_99
If you keep the boil pot to 1 gal of water with 1 lb of malt it'll give you a gravity about 1.040. At that gravity the max hop bitterness extraction (30%) takes place over 1 hr.

If you did a small boil and added all your malt the gravity will be high and the hop utilization (bitterness) will be low.

Hop flavor comes from the hops added during the last 10 mins or so in the boil.
HB,

I usually boil about 1/2 my extract (generally 3 - 4 lbs) in about 2.5 - 3 gallons and then add the rest at flameout to steep. Are you saying that you only boil 1 pound in 1 gallon then add the rest (5 or 6 pounds) late in the boil?

If that's what you're doing, I'm sure it works well ('cause I've seen the pics of your brews) so I may switch to that method. My boil isn't the strongest even at 3 gallons. It would probably speed up the process (both reaching boiling and cooling to pitching temps), too.
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Old 11-13-2007, 09:01 PM   #123
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No, I think he's saying that ~1 lb per gallon gives you the best hops utilization, so for a 3 gallon boil, you'd want ~3 lb of extract (or a little more for LME, a little less for DME, but that's a good average).

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Old 11-13-2007, 09:01 PM   #124
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Originally Posted by IowaStateFan
HB,

I usually boil about 1/2 my extract (generally 3 - 4 lbs) in about 2.5 - 3 gallons and then add the rest at flameout to steep. Are you saying that you only boil 1 pound in 1 gallon then add the rest (5 or 6 pounds) late in the boil?

If that's what you're doing, I'm sure it works well ('cause I've seen the pics of your brews) so I may switch to that method. My boil isn't the strongest even at 3 gallons. It would probably speed up the process (both reaching boiling and cooling to pitching temps), too.
Yes. What I actually do varies according to the recipe, but my general practice goes something like this:

(NOTE: I use mostly DME, but have been steeping 1-2 lbs of grain first.)

I actually start my water at 1.5 gals (because some of it will evaporate) with 1 lb of malt (NOTE: If I steep 2 lbs of malt that is equivilent of 1.2 lbs of DME so I don't add any DME to the boil, but my water is upped to begin at 2 gals - 1 for steeping and 1 for sparging) and whatever hops I will use.

I make a lot of Weizens and only use 3% AA for the entire batch.

If you are making an American Ale or a Stout just add all the bittering hops right after the steeped water starts boiling. That's when time (60 mins) starts.

At 45 mins I turn the flame off. Then I add the DME 1 lb at a time and let it dissolve before adding the next lb, and repeat. The amount of DME I add is usually 4.5 - 5 lbs. depending on the recipe.

After all the malt is dissolved then my final 15 mins starts.

My pre-brewing schedule involves a starter naturally, but I also place 4 - 1 gal water jugs of PUR filtered tap water in the freezer for 4-5 hours prior to brewing.

I'll pour 1 gal in the primary and put a nylon net on the bucket (held in place with 6 spring-type clothes pins to hold the weight of the wort while I'm pouring). I'll pour the hot wort into the bucket (the net captures the hops) then I'll pour another gal of water over the hops and remove the nylon net.

I top off to 5.25 gals and stir. Depending on if I use grains (2 gals) or not (1.5 gals) will affect the amount of freezer water added to top off. This also affects the final temperture in the primary. By topping off to 5.25 without grains the temp is usually anywhere from 63-68F, with 2 gals it'll go as high as 78-80F which is good enough to pitch your yeast in after the wort is stirred/mixed well.

That's basically it in a nutshell.
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Old 11-13-2007, 09:07 PM   #125
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Originally Posted by homebrewer_99
(NOTE: If I steep 2 lbs of malt that is equivilent of 1.2 lbs of DME so I don't add any DME to the boil, but my water is upped to begin at 2 gals - 1 for steeping and 1 for sparging) and whatever hops I will use.
Wait, I'm confused, are we talking steeping here or partial mash? I didn't think you'd get enough sugar from just steeping to give you the gravity you're looking for?
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Old 11-13-2007, 09:26 PM   #126
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Originally Posted by Scimmia
No, I think he's saying that ~1 lb per gallon gives you the best hops utilization, so for a 3 gallon boil, you'd want ~3 lb of extract (or a little more for LME, a little less for DME, but that's a good average).
I love it when things are simple. I'm still a total noob and this is very helpful (talking to myself now...1 lb per gallon...1lb per gallon definitely...1 lb per gallon).

Scimmia beat me to the next question:

"Wait, I'm confused, are we talking steeping here or partial mash? I didn't think you'd get enough sugar from just steeping to give you the gravity you're looking for?"

I'd like to try steeping grains soon but I'd wonder if it throws off the ratio of water to *ME.
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Old 11-13-2007, 09:43 PM   #127
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Originally Posted by Scimmia
No, I think he's saying that ~1 lb per gallon gives you the best hops utilization, so for a 3 gallon boil, you'd want ~3 lb of extract (or a little more for LME, a little less for DME, but that's a good average).
Right. ...but the color stays light!
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Old 11-13-2007, 09:48 PM   #128
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Originally Posted by Scimmia
Wait, I'm confused, are we talking steeping here or partial mash? I didn't think you'd get enough sugar from just steeping to give you the gravity you're looking for?
Very true. Steeping extracts around 40%, so with 2 lbs that'll be 80% - for 1 gal of water. Sometimes I will reduce my steeping water to 3/4 gal and sparge with the same bringing it to 1.5 where I usually start.

It really depends (on my mood at the time) and the recipe, but at 2 gals of water I will also add 1 lb DME to try to get it near a 1.040 gravity.

NOTE: I didn't right down EVERY step I do......
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Old 11-13-2007, 10:06 PM   #129
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Originally Posted by homebrewer_99
Very true. Steeping extracts around 40%, so with 2 lbs that'll be 80% - for 1 gal of water. Sometimes I will reduce my steeping water to 3/4 gal and sparge with the same bringing it to 1.5 where I usually start.

It really depends (on my mood at the time) and the recipe, but at 2 gals of water I will also add 1 lb DME to try to get it near a 1.040 gravity.

NOTE: I didn't right down EVERY step I do......
OK. Now we are cooking with gas! I'm going to do a 3.5 gallon boil for this:

6 lbs. gold light malt extract
3.3 lbs. amber light malt extract
0.5 lb. crystal malt, 50° Lovibond
0.5 lb. toasted malt, 25° Lovibond
2 oz. Cascade hops (7% alpha acid), for 60 min.
1 oz. Willamette hops (4.8% alpha acid), for 5 min.
1 oz. East Kent Goldings hops (5.5% alpha acid), for 5 min.
Wyeast 1098 (British ale)

Judging by the 1lb *ME to 1gal rule of thumb and the 2lb steeping grains = 1.2 DME rule of thumb discussed here, I was thinking of adding 2.9 lbs of ME post steeping of 1lb of grains (3.5 - .60), adding 2 oz Cascade, boil 50 minutes, add remaining hops, boil 10, remove from heat and add remaining *ME till disolved and cool.

I don't want to waste the hops as I did on my first brew (not added at the right time and added all the extract up front) but is this overkill in the other direction? I just absolutely love hops and just want to brew what I love.
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Old 11-13-2007, 10:24 PM   #130
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Originally Posted by homebrewer_99
Very true. Steeping extracts around 40%, so with 2 lbs that'll be 80% - for 1 gal of water. Sometimes I will reduce my steeping water to 3/4 gal and sparge with the same bringing it to 1.5 where I usually start.

It really depends (on my mood at the time) and the recipe, but at 2 gals of water I will also add 1 lb DME to try to get it near a 1.040 gravity.

NOTE: I didn't right down EVERY step I do......
haha, no, I appreciate your insight, and taking time to help a newbie get everything figured out (hmm, I should probably spend more time brewing and less time reading, though)
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