bleedbluesgtr71
Active Member
I recently wrote up my own small batch extract/specialty grain recipe and i think i may have messed it up. It's suppose to be my interpretation of a English Bitter.
I steeped 1lb of Muntons Pale Ale Malt in 1 gallon of water for 45 minutes at a temp between 155-162 Farenheit (My electric range doesnt maintain a constant temp, it works in a cycle. It will heat up then shut down for 15 seconds, then heat back up.) I then brought to a boil then added 2 pounds of Muntons Plain DME stirred it up till it dissolved, then added my first charge of hops (1 ounce Kent Golding hop pellets, 4.9% AA) and started the 60 minute boil. With 15 minutes left i added irish moss and last charge of hops (1 ounce Saaz hop pellets, 3.3% AA). After the boil finished i placed the brewpot in a sink of ice/cold. It wasnt reaching 70 fast enough so i decided to top the 2.5 gallon fermenter off with cold water. That brought the temp down to 68 degrees Farenheit (will this effect the brew at all?). I then pitched the yeast (White Labs WLP002 English Ale Yeast). I let it set between 70-75 degrees farenheit (like the White Labs vial said) for 8 hours. I then moved it into my garage were it has been at 69-70 degrees Farenheit for 3 days.
Now my question is, will using Pale Ale Malt as a specialty grain not work? Ive heard crystal and roasted malts are really the only ones that should be steeped.
I steeped 1lb of Muntons Pale Ale Malt in 1 gallon of water for 45 minutes at a temp between 155-162 Farenheit (My electric range doesnt maintain a constant temp, it works in a cycle. It will heat up then shut down for 15 seconds, then heat back up.) I then brought to a boil then added 2 pounds of Muntons Plain DME stirred it up till it dissolved, then added my first charge of hops (1 ounce Kent Golding hop pellets, 4.9% AA) and started the 60 minute boil. With 15 minutes left i added irish moss and last charge of hops (1 ounce Saaz hop pellets, 3.3% AA). After the boil finished i placed the brewpot in a sink of ice/cold. It wasnt reaching 70 fast enough so i decided to top the 2.5 gallon fermenter off with cold water. That brought the temp down to 68 degrees Farenheit (will this effect the brew at all?). I then pitched the yeast (White Labs WLP002 English Ale Yeast). I let it set between 70-75 degrees farenheit (like the White Labs vial said) for 8 hours. I then moved it into my garage were it has been at 69-70 degrees Farenheit for 3 days.
Now my question is, will using Pale Ale Malt as a specialty grain not work? Ive heard crystal and roasted malts are really the only ones that should be steeped.