Happy HolidaySs Giveaway - Last Sponsor Giveaway of the Year!

Come Enter the BrewDeals/FastFerment Giveaway!


Home Brew Forums > Home Brewing Beer > Extract Brewing > First extract batch analysis
Reply
 
LinkBack Thread Tools
Old 08-28-2012, 08:18 PM   #1
lateknightucd
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2012
Location: Grand Rapids, MI
Posts: 18
Default First extract batch analysis

So I broke into my first batch this past week and also had a contact at a local brewery run a sample through their testing process. I brewed the Midwest Supplies Irish Red Ale kit. Since I'm using a friend's keggle, I did the steep in 6.5 gallons (rather than the 1.5-2 recommended) and boiled down to about 4.75 that went into the fermenter. What I got back was this:

OG: 1.055
FG: 1.012
Attenuation: 77.9%
ABV: 5.74%
VDK: 47.3 ppb (happy, healthy yeast!)
SRM: 27.2
IBU: 30.1

I'm pretty happy with everything except that the color is far too dark and the IBUs are too high. I assume that the full-volume boil is to blame for the higher IBU. Not a huge deal. I've since purchased BeerSmith and will recalculate my hop schedules going forward for full volume boils.

I'm guessing that the color has to do with a full volume steep and carmelization of the extract.

I'm preparing for my second batch and wanted to make some adjustments to my process. I have a Belgian IPA on deck so a little bit higher hop utilization won't be as noticeable. I would like, however, to keep the darkening and carmel character down. That said, what is the minimum amount of LME I should add before starting the boil? I know that adding late in the boil (around 15 minutes) can reduce browning, but how much do I HAVE to start the boil with?

Thanks in advance! My third batch will be all grain so in a sense these types of questions won't matter as much. Since all my volumes will be taken into account when designing the beer, I hope to have more consistent performance.

__________________
lateknightucd is offline
 
Reply With Quote Quick reply to this message
Old 08-29-2012, 09:31 PM   #2
helibrewer
HBT_SUPPORTER.png
Feedback Score: 1 reviews
 
helibrewer's Avatar
Recipes 
 
Join Date: Nov 2011
Location: Santa Rosa, CA
Posts: 3,490
Liked 250 Times on 219 Posts
Likes Given: 62

Default

Technically you can't get the wort hot enough to carmelize (Maltose carmelizes at 356F). Reducing sugars undergo Maillard reactions (sugar and amino acid reaction) when heated and this causes darkening. Doing full boils minimizes this. Adding extract at flameout or very late in the boil also minimizes these reactions. The classic flavor threshold for diacetyl (the primary VDK) is about 0.15ppm but in an ale there are a lot of things that help mask it and as homebrewers I do not know how low we can get this number from a practical standpoint.

You should also steep in less water (about 2 qts per pound of grain) to prevent astringency. You can do this on the stove top or in the oven (lowest setting for about 30 minutes once up to temperature).

__________________
Something is always fermenting....
"It's Bahl Hornin'"

Primary:
Brite Tank/Lagering:
Kegged: Hefeweizen, Chocolate Hazelnut Porter, Kumquat Saison, Tart Cherry Cider, Belgian Tripel, Maibock Bock, Ommegang Abbey Ale Clone, Belgian Golden Strong, German Pils (WLP830)
Bottled: Belgian Quad (Grand Reserve), Derangement (Belgian Dark Strong)
On Deck:
My Site: www.restlesscellars.com
helibrewer is offline
 
Reply With Quote Quick reply to this message
Old 08-30-2012, 07:02 PM   #3
lateknightucd
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2012
Location: Grand Rapids, MI
Posts: 18
Default

Quote:
Originally Posted by helibrewer View Post
You should also steep in less water (about 2 qts per pound of grain) to prevent astringency. You can do this on the stove top or in the oven (lowest setting for about 30 minutes once up to temperature).
Thanks, this is helpful! I'll steep with a small volume next time and then top up before the boil.

I think I'll try leaving some of the extract until late in the boil as well. Any suggestion on how little I can start the boil with? Thanks.
__________________
lateknightucd is offline
 
Reply With Quote Quick reply to this message
Old 09-02-2012, 04:53 PM   #4
unionrdr
Wannabe author
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
unionrdr's Avatar
Recipes 
 
Join Date: Feb 2011
Location: Sheffield, Ohio
Posts: 30,523
Liked 2210 Times on 1926 Posts
Likes Given: 1656

Default

I do partial boils of 2.5-3 gallons of water. No more than 1-1.5lbs of extract in the boil for hop additions. Then add remaining extract at flame out,since the wort is still 180F+,it's plenty hot enough to pasteurize,which happens at about 162F. I cover & steep for 15 minutes,then proceed as normal.
__________________
Everything works if ya let it-Roady(meatloaf)
NEW, REVISED EDITION of book one of Time Lords 2034 series now on Amazon Kindle! http://www.amazon.com/dp/B00NTA0L6G
My homebrewing book "Tippy Tippy Tappy" on Kindle! http://www.amazon.com/dp/B00PBAP6JO
unionrdr is offline
 
Reply With Quote Quick reply to this message
Reply



Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
DME, LME, and Gluten Free Extract Analysis bobbrews Extract Brewing 0 08-01-2012 11:57 PM
Looking to do 3 1/2 gal extract batch StophJS Extract Brewing 9 10-16-2011 08:19 PM
My second batch (extract) is an IPA... rjgiddings Extract Brewing 2 02-14-2010 09:46 PM
10g extract batch? brrman Extract Brewing 14 04-23-2008 06:48 PM
How does this look? Extract Batch LS_Grimmy Extract Brewing 12 12-31-2006 02:28 AM



Newest Threads

LATEST SPONSOR DEALS