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jldc 11-19-2008 11:23 PM

Recipe Questions
 
I am trying to understand a recipe in John Palmer's book How to Brew.


For the porter recipe it lists:
3.3 lb pale malt extract (LME) in boil
3.3 lb pale malt extract (LME) at knockout
0.5 lb crystal 60L malt
0.5 lb chocolate malt
0.25 lb black patent malt

I am not trying to brew this now or in the immediate future - I have just put my first batch in primary. I'm just trying to understand so that I could if I wanted.

Is crystal malt the same as caramel malt?

Do I have to steep the crystal, chocolate and black malts before beginning the partial boil? If I have to steep these malts does this qualify as a partial mash?

Is knockout the end of a 60 min wort boil?

Thanks

dontman 11-20-2008 12:20 AM

Quote:

Originally Posted by jldc (Post 964953)
Is crystal malt the same as caramel malt?

Do I have to steep the crystal, chocolate and black malts before beginning the partial boil? If I have to steep these malts does this qualify as a partial mash?

Is knockout the end of a 60 min wort boil?

Thanks

Yes it is the same. Yes you steep at 150-160 for 30 mins or so. No it is not a partial mash.

Yes knockout is the end of the boil. I would add that LME sooner than knockout. Maybe 5 or 10 mins before knockout.

jldc 11-20-2008 12:39 AM

Quote:

Originally Posted by dontman (Post 965089)
Yes it is the same. Yes you steep at 150-160 for 30 mins or so. No it is not a partial mash.

Yes knockout is the end of the boil. I would add that LME sooner than knockout. Maybe 5 or 10 mins before knockout.

Pretty much what I was thinking on all the questions. Thanks.

Bob 11-20-2008 02:00 AM

I'd wait until knockout. By the time the wort cools to below sanitizing temperature, the LME will be sanitized; no reason to boil it.

Bob


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