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Old 08-23-2005, 02:49 PM   #1
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Default Standard Extract Amount

Just curious...I haven't devised too many recipes yet, but to be sure I have somewhat of a grasp on this...

What is a general minimum amount of extract (DME and LME) that one should have in a recipe. I realize this changes by style, but is there a general amount you should have at least? (Specialty grains aside.) For instance, a wheat beer I was devising uses 3.3# Pale LME and 2# wheat DME. Is that enough fermentables for a decent brew?

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Old 08-23-2005, 04:01 PM   #2
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Yes. For a 5 gallon batch. You can also throw in some other type of fermentable, around a pound or so. 5 lbs of fermentables in a 5 gallon batch will definately be good enough for a good buzz. So will 6 or 7 or 8 lbs.

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Old 08-23-2005, 04:10 PM   #3
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When I was doing DME batches (AG now) most my recipes were 6#. A couple were at 5.5 and one at 4. The latter was like 3.2 beer. I'd keep it at 6# for your normal brew with a bit of kick.

Visited a buddies house a couple weeks ago in LA and I had some of his Imperial Stout aged 4 years. He told me it was a 14# dark dme recipe along with 2# of maple syrup. 1 22oz bottle between 3 guys was plenty for that recipe Interesting beer but I won't be making one to that level! I don't have that kind of patience...

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Old 08-23-2005, 05:29 PM   #4
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Thanks. 14# DME? Couldn't imagine what the gravity/alcohol was.

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Old 08-23-2005, 06:18 PM   #5
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Quote:
Originally Posted by gaelone
Thanks. 14# DME? Couldn't imagine what the gravity/alcohol was.
Uhm, 17-18 abv I believe. Buzz factor was in that glass.
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Old 08-24-2005, 01:09 AM   #6
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14lb ? I'll bet the hydrometer fell over on top of the sample ! What is the measurement when you just kinda stick it in the surface ? I'd guess that 3.3lb with a can of extract mix would be the dead minimum. Less than that is just flavored water. Makes you pee, but doesn't give you a buzz. 14lb, Jesus!
Can't decide whether the ingredients or the patience to let it age 4 years is more impressive.

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Old 08-24-2005, 05:58 AM   #7
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Guess there were bottles tried at 6m, 1yr etc. He said it was still rough at 2-3yrs but I happened to be around at the 4yr mark. It was heavy but was pretty good. He and his buddy thought it was finally ready . He has 3 frigerators in his garage. kegs in one, lager setup and aging bottled beer/mead in the 3rd. Conical fermenter. His garage is pretty much a brewery. Not married of course.

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Old 08-24-2005, 07:46 AM   #8
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Quote:
Originally Posted by sudsmonkey
14lb ? I'll bet the hydrometer fell over on top of the sample ! What is the measurement when you just kinda stick it in the surface ? I'd guess that 3.3lb with a can of extract mix would be the dead minimum. Less than that is just flavored water. Makes you pee, but doesn't give you a buzz. 14lb, Jesus!
Can't decide whether the ingredients or the patience to let it age 4 years is more impressive.
Here's a recipe that uses 17#'s that won't require as much patience.

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Old 08-24-2005, 07:52 PM   #9
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Man, that is a huge brew, Wild! But I don't understand the need to rack the beer every 10 days over a two month period? Why not just let it age in your secondary for two months?

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Old 08-25-2005, 01:37 AM   #10
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That is one more scary brew ! Don't think I could trust myself with that one. I usually drink alone . I'm afraid it'd either make me want to fight or breed. Both are scary when you're alone.

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