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elizabeth99 · 11-13-2012, 11:56 PM

Oh noes! That's sad news! I see what I did - combo of extract and grain recipes and I missed a crucial piece of info! Thanks for the replies!

WoodlandBrew · 11-14-2012, 12:25 AM

There's lots of info here and plenty of people that want to help, so ask questions. I bet your next brew comes out great.

**Pappers_** · 11-14-2012, 01:24 AM

Quote:

Originally Posted by Yooper

Next time, use a scale so you can weigh your grain. Make sure you use two-row malted barley, run your recipe by the forum so they can tell you if you have the right ingredients to convert.

Use 1.25- 2 quarts of water per pound of grain. Add the water to the grain when the water is 165 degrees, and stir well. You want to target a mash temperature of 150-155 for an hour. After an hour, lift out the grains and then pour 170 degree water over it up to your boil volume. If you want to end up with 1 gallon, you probably need to start with two gallons of liquid. Then start your boil, adding hops at the correct time.

That's all there is to it!

That is pretty damn concise - well done!

elizabeth99 · 11-14-2012, 05:40 PM

Urgh! I redid this and ended up with OG of 1.02. I did the mash properly this time (1 hr at 150)
Foiled again?

I really don't wanna go to a kit/extract. Sad face!

**GASoline71** · 11-14-2012, 07:43 PM

Nothin' wrong with extract brews. Add some steeping grains and you can make a lot of different beers. There are a lot of good quality extracts available to home brewers nowadays.

Gary

**Bobby_M** · 11-14-2012, 08:04 PM

List for us what grain types and quantity you used. It is way more important than you think.

elizabeth99 · 11-14-2012, 10:40 PM

1 cup ale malt
1/2 cup biscuit malt
1/2 cup roast barley
1/2 cup chocolate malt

Thanks for all the replies!
I want to avoid extract because it's counter to the way that I cook and I have strong feelings of such things! but maybe I'll use some to ease into this! I kinda jumped with both feet!

**Bobby_M** · 11-14-2012, 10:57 PM

I guess ale malt is pale ale malt right? Is it very light in color? I know for a fact that your crush is the biggest problem. You can't really effectively crush base grains with a rolling pin. The bigger problem is that you're not using enough malt at all. A cup of barley malt weighs less than half a pound but even if you round up to half a pound per cup, you used 1.25 pounds of malt in a 1 gallon batch. Given the coarse crush, and limited use of an enzymatic base grain would be perfect reasons why you got 1.020 SG. Try using the same ingredients with 4 cups of ale malt. Besides, that recipe is crazy heavy on the choc and roast.

elizabeth99 · 04-05-2013, 10:06 PM

Made this again. Adding extra 2 cups of ale male and extra 1/2 cup of biscuit malt.
SO not i's 4 cups light in colour malt and 1 cup dark malt.
Crushed in a coffee grinder.

Hydrometer still 1.02

Any ideas?