Premier malt extract - Page 21

MAsteveINE · 12-09-2009, 03:08 AM

Early this summer I made up a batch of Premier from a can DB found at a local
market, I had seen it for decades and knew that when the local guys talked of home brew that was what they meant. The batch turned out well, not excellent but drinkable and cheap. Then I started looking for the next can of Premire and there was none to be had, and about that time I found this forum.
Twenty pages of reading later (long story short) I called Premier, got the details, mailed of a money order, and now I have a dozen cans of malt; and since malt, yeast and instructions make a brew kit for Cooper and Muntin I
guess it does for Premier.

Twelve Light Malt Extract, 2.2 lbs $5.00 each, $35.00 freight MI to ME,
$95.00 = $8.00 per 5 gallon batch including yeast if you follow their instructions. Add a buck for sugar and thats 31 cents for a 22 oz, or
17 for a 12 oz. We shall see!

Yeast included came in a consumer pack rather than the blank or near blank packs I have had in other kits. Windsor Brewing Yeast, GMO and Gluten Free,
Danstar(r) www.danstaryeast.com 11 g. On back are instructions, product of Austria, expiration 11-2011 Produced for Lallemand Inc. Montreal,QC,
Canada H1w 2N8.

Instructions are ample and contain the following: "If you follow the instructions, that is adding 1 kg of malt to 1/2 U.S. gallon of boiled water and then vary the amount of sugar you add and the cold water balance, beers of varying flavours and alcohol strength will be made. For example: 2 lbs of sugar made up to 34 U.S. pints produced a pleasant drinking beer. 1 1/2 lbs of sugar made up to to 29 U.S. pints produces a beer similar in alcohol strength to English and Canadian beers. 1 1/2 lbs of sugar made up to 24 U.S. pints produces a strong beerin both flavour and alcohol content.

Will follow up on the brewing and tasting details. This has nothing to do with soak or all grain remarkable brews, but a quest for interesting everyday brews for quiet drinking without getting hammered or going broke.

MAsteveINE

jcobbs · 12-09-2009, 04:45 AM

@MAsteveINE, look forward to hearing your experiences with Premier. I am still drinking on the batch from my "DIY disposable beer kit;" i.e, a can of PME and a 2.5 gallon bottle of spring water. I got 24 12oz bottles of very drinkable beer for about $12 and very little trouble. I can't buy 24 cans of Bud at Walmart for that price, not that I'd want to.

I'm thinking of using PME as a base for some experiments to see what kinds of beers can be made with it. I've already done a graff by adding a can to 4 gallons of apple juice. That was excellent--didn't last long at all! Thinking of combining it with various dry malt extracts or other ingredients to see what can be easily achieved. If I do I'll be sure to post the results here. Look forward to hearing how it goes for you.

derailedgtr · 12-10-2009, 10:26 PM

i just picked up 3 cans to throw a quick beer into the fermentor. 2 are older and have a 'made in UK for' labels. the third one has a 'made in Canada' label with corn added to the ingredients list but still says 'all barley extract' underneath. interesting. I am going to use the yeast from the new can as it is dated aug/2011. maybe it is Windsor like MAsteveINE got w his order.
here's my plan:
steep 4 oz carafa I (left over from a previous batch)
add 3 cans of Premier
maybe add 1 small jar (about 1 lb) of Golden Eagle Syrup (probably a brewday decision)
boil 5 gals for 30 min
@ 10 min to go add 1/2 oz Cascade (left over from another previous batch)
@ 1 min to go add the other 1/2 oz Cascade
cool, transfer to the 6.5 gal carboy, pitch yeast that came with the newer can.
taste results in 6-8 weeks.

jcobbs · 12-11-2009, 03:54 AM

Sounds like a great recipe--interesting how PME is from Canada and/or UK, but you find it in almost every Piggly Wiggly in the South. +1 on the Golden Eagle Syrup--add it to the brew and you got yourself the makings of a great Southern beer there

I've used Golden Eagle in a couple of different recipes. I tried making something like a mead with it and some fruit, but it really didn't add any distinctive flavor to the fruit. Maybe in a beer it would be different.

quackkills · 01-06-2010, 10:05 PM

Hey guys,

Any recipes for a 60lb bucket of amber malt made by PME that I acquired(was given)?? Simple and easy preferably..no or little extra ingredients other than grocery bougth stuff...granted I know that I will have to use just a couple of cans a batch but am set up to make 10 gal plus batches....any ideas or help appricated.....

Gonna try to set one this next week..........

gunnyg · 01-06-2010, 10:13 PM

I recently saw a can of Golden Eagle Syrup in a Kroger store up in Atlanta. I recalled mention of that somewhere online here so I picked it up--haven't used it yet.

Ingredients claim corn syrup, honey, and molasses, though it didn't specify in what amounts.

Sounds like it would do well in an Ale. though.

MAsteveINE · 01-06-2010, 11:11 PM

Is your extract hopped? If not adjust the following by boiling some hops
to make the hot water.

My post at #201 of this thread gives the proportions that Premier
sugests in their kits, you can multiply to get close to 10 gals, The drill is add some hot water, sugar, and malt to the fermenter, stir well, bring up to desired amount with cold water, that should bring you to a temp of 65 - 75 f
if not make it so, add yeast, seal up, add fermentation lock, wait a week and bottle, (nervous types will check gravity for a couple days before bottling).
With equipment ready a batch takes 10 minutes.

By tradition you can use dry bread yeast, an old fashioned yeast cake if you can find one, get some ale yeast, or I will send you a couple packs of the Danstar they sent me,if you want to try that.

MAsteveINE

quackkills · 01-06-2010, 11:18 PM

Quote:

Originally Posted by MAsteveINE

Is your extract hopped? If not adjust the following by boiling some hops
to make the hot water.

My post at #201 of this thread gives the proportions that Premier
sugests in their kits, you can multiply to get close to 10 gals, The drill is add some hot water, sugar, and malt to the fermenter, stir well, bring up to desired amount with cold water, that should bring you to a temp of 65 - 75 f
if not make it so, add yeast, seal up, add fermentation lock, wait a week and bottle, (nervous types will check gravity for a couple days before bottling).
With equipment ready a batch takes 10 minutes.

By tradition you can use dry bread yeast, an old fashioned yeast cake if you can find one, get some ale yeast, or I will send you a couple packs of the Danstar they sent me,if you want to try that.

MAsteveINE

MAsteveINE
I do not know...only intel on the bucket is that it is PMP....amber malt and the lot number. I guess I could call PMP and see if they could tell me based on the lot number....

I got ya on the dry bread yeast. I remember using the same kinda set up with my father when I was just a little kid when he would brew with the same kind of ingredients.

Thanks for the help....will look at the other post!!!

QUACKKILLS

oltradplanter · 01-07-2010, 01:58 AM

if you are set up for 10 gallons I found that for 5 gallons two can make a great 5 gallon brew when cooked for 30 min before pouring off for the yeast. so that would be 4 cans to the brew. If you don't have hops you can use chicory for the bittering. taburo or brown sugar makes a great feeder and chunk in coccoa and a bag of oats of S&Gs that premier make a good batch of beer...if its lightly hopped...and more hops will take it to the next level forget the cats name put if you go back in the posts he made a wicked 4 can beer with hops out the wahzoo and I wish i could have had a pint of that. enjoy and please post what yu decide to do

derailedgtr · 01-07-2010, 03:34 AM

Quote:

Originally Posted by oltradplanter

if you are set up for 10 gallons I found that for 5 gallons two can make a great 5 gallon brew when cooked for 30 min before pouring off for the yeast. so that would be 4 cans to the brew. If you don't have hops you can use chicory for the bittering. taburo or brown sugar makes a great feeder and chunk in coccoa and a bag of oats of S&Gs that premier make a good batch of beer...if its lightly hopped...and more hops will take it to the next level forget the cats name put if you go back in the posts he made a wicked 4 can beer with hops out the wahzoo and I wish i could have had a pint of that. enjoy and please post what yu decide to do

that would be me and my stone arrogant bastard clone. it has mellowed some and is the clearest beer i have brewed to date. it is still a flavor MONSTER. big, malty, and hoppy, just not a bright/hoppy as when it was younger. and abv is about 7%. I am considering brewing another batch of that very soon.

I have an oatmeal porter in the carboy now that has PME as its base (slight modification to my 'gonna make a quick batch' post a few posts back) the oatmeal proteins and fats have created the biggest trub i've ever had. probably lost a gallon of beer, but i hit my original gravity of 1.065 so i'm not too upset.