New Giveaway - Wort Monster Conical Fermenter!

Home Brew Forums > Home Brewing Beer > Extract Brewing > Three Extra Pound of DME = Burnt Wort?




Reply
 
LinkBack Thread Tools Display Modes
Old 05-03-2010, 05:51 PM   #1
whodatgeauxbrew
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2009
Location: Atlanta
Posts: 29
Default Three Extra Pound of DME = Burnt Wort?

Hello all,

My friends and I recently decided to try to increase the alcohol level of our beer, so we added three extra pounds of pilsen light DME to our pale ale recipe, without changing any other ingredients. After taking over an hour to achieve the hot break, we began to notice that the wort was drastically changing to a darker color and beginning to smell burnt. After further examination, we decided to toss out the batch because the wort seemed to be burnt beyond repair. Does anyone have any idea what may have happened? Should we have added more water to the recipe since we added more DME? Any help would be grateful.

Thanks!



__________________
5 Gallon Plastic Primary: Holiday Ale
Bottled and Ready: Northern Brown Ale, American IPA
Next Up: Acadian Ale
whodatgeauxbrew is offline
 
Reply With Quote Quick reply to this message
Old 05-03-2010, 05:53 PM   #2
starrfish
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
starrfish's Avatar
Recipes 
 
Join Date: Oct 2008
Location: Florence, SC
Posts: 2,031
Liked 28 Times on 23 Posts
Likes Given: 25

Default

Stir grasshopper, stir!



__________________
Yankee Sand Flea on a Southern Beach.

“Son, you are a walking violation of the laws of nature, but you’re lucky, we don't enforce them laws.”
starrfish is offline
 
Reply With Quote Quick reply to this message
Old 05-03-2010, 06:17 PM   #3
Clonefarmer
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2008
Location: Springfield, MA
Posts: 1,399
Liked 4 Times on 4 Posts
Likes Given: 2

Default

Quote:
Originally Posted by whodatgeauxbrew View Post
Hello all,

My friends and I recently decided to try to increase the alcohol level of our beer, so we added three extra pounds of pilsen light DME to our pale ale recipe, without changing any other ingredients. After taking over an hour to achieve the hot break, we began to notice that the wort was drastically changing to a darker color and beginning to smell burnt. After further examination, we decided to toss out the batch because the wort seemed to be burnt beyond repair. Does anyone have any idea what may have happened? Should we have added more water to the recipe since we added more DME? Any help would be grateful.

Thanks!
How many gallons were you boiling? Did you remove the kettle from the heat to mix the DME? Did you stir the DME till dissolved?
__________________
"Just remember Scooty Puff Jr. sucks!"....Philip J. Fry
Clonefarmer is offline
 
Reply With Quote Quick reply to this message
Old 05-03-2010, 06:19 PM   #4
mosquitocontrol
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2008
Location: Denver, CO
Posts: 1,081
Liked 8 Times on 8 Posts
Likes Given: 7

Default

How large was your brew pot? 3 extra pounds of DME is a lot... Considering 5% beers are 6lbs usually.

__________________
mosquitocontrol is offline
 
Reply With Quote Quick reply to this message
Old 05-03-2010, 06:20 PM   #5
whodatgeauxbrew
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2009
Location: Atlanta
Posts: 29
Default

We initially put 3 gallons of water in the pot. After the grains were steeped for 30 minutes, we removed the grains and brought the water to a boil. Once we achieved the boil, we killed the heat and beging stirring in the 9 lbs. of DME (instead of the 6 lbs. we usually use). However, after all of the clumps were dissolved, we did not continue stirring. We just kept removing the pot from the heat every time the boiling reached the top of the pot. After an hour of this, the hot break finally occurred.

__________________
5 Gallon Plastic Primary: Holiday Ale
Bottled and Ready: Northern Brown Ale, American IPA
Next Up: Acadian Ale
whodatgeauxbrew is offline
 
Reply With Quote Quick reply to this message
Old 05-03-2010, 06:21 PM   #6
whodatgeauxbrew
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2009
Location: Atlanta
Posts: 29
Default

We brew outside in a 10 gallon pot. So we put TOO much extra DME in there? I guess we were getting too ambitious with our desired alcohol level.

__________________
5 Gallon Plastic Primary: Holiday Ale
Bottled and Ready: Northern Brown Ale, American IPA
Next Up: Acadian Ale
whodatgeauxbrew is offline
 
Reply With Quote Quick reply to this message
Old 05-03-2010, 06:24 PM   #7
Clonefarmer
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2008
Location: Springfield, MA
Posts: 1,399
Liked 4 Times on 4 Posts
Likes Given: 2

Default

Quote:
Originally Posted by whodatgeauxbrew View Post
We initially put 3 gallons of water in the pot. After the grains were steeped for 30 minutes, we removed the grains and brought the water to a boil. Once we achieved the boil, we killed the heat and beging stirring in the 9 lbs. of DME (instead of the 6 lbs. we usually use). However, after all of the clumps were dissolved, we did not continue stirring. We just kept removing the pot from the heat every time the boiling reached the top of the pot. After an hour of this, the hot break finally occurred.
Continuing stirring probably would have helped. When boiling get the wort to a boil than turn it down a bit. You can boil at a lower temp instead of removing the heat continually.
__________________
"Just remember Scooty Puff Jr. sucks!"....Philip J. Fry
Clonefarmer is offline
 
Reply With Quote Quick reply to this message
Old 05-03-2010, 06:27 PM   #8
Clonefarmer
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2008
Location: Springfield, MA
Posts: 1,399
Liked 4 Times on 4 Posts
Likes Given: 2

Default

Quote:
Originally Posted by whodatgeauxbrew View Post
We brew outside in a 10 gallon pot. So we put TOO much extra DME in there? I guess we were getting too ambitious with our desired alcohol level.
If 3 gallons reached the top in a 10 gallon pot the heat must have been on pretty high.

Since you have such a large pot you could do full size boils.
__________________
"Just remember Scooty Puff Jr. sucks!"....Philip J. Fry
Clonefarmer is offline
 
Reply With Quote Quick reply to this message
Old 05-03-2010, 06:37 PM   #9
NJtuna
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2010
Location: New Jersey
Posts: 27
Default

I brew about 4 to 4.5 gallons in a 5 gal. pot outdoors. When my water just starts to boil, I turn the flame down so it keeps a gentle rolling boil. No chance of boil overs. Stir lots at addition times, then about every 10 minutes to make sure nothing is settling on the bottom. Seems to be working for this Noob... brewed 7 batches this way and never anything stuck to bottom or burnt taste/smell.

__________________

Last edited by NJtuna; 05-03-2010 at 06:40 PM.
NJtuna is offline
 
Reply With Quote Quick reply to this message
Old 05-03-2010, 06:54 PM   #10
whodatgeauxbrew
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2009
Location: Atlanta
Posts: 29
Default

So is there no need to add more water since I am adding more DME? Should we try adding 1 or 2 pounds instead of 3? Does anyone have a good resource for moving to full boil?



__________________
5 Gallon Plastic Primary: Holiday Ale
Bottled and Ready: Northern Brown Ale, American IPA
Next Up: Acadian Ale
whodatgeauxbrew is offline
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools
Display Modes


Similar Threads
Thread Thread Starter Forum Replies Last Post
Burnt malt extract in wort pot? brewinginct Beginners Beer Brewing Forum 19 04-01-2010 12:56 PM
Burnt wort = burnt taste (HELP!!!) smmcdermott Beginners Beer Brewing Forum 34 08-27-2009 08:07 PM
Burnt Wort bobjohnson77 Beginners Beer Brewing Forum 7 05-26-2009 11:08 AM
Cleaning Burnt Wort in Aluminum Pot rowespencer Beginners Beer Brewing Forum 3 09-28-2008 01:35 PM
burnt spot on bottom of wort?? kfgolfer Beginners Beer Brewing Forum 9 12-05-2006 01:50 AM