jldc

Recipes 

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

Recipes 

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.

__________________
On Tap: 1. Kelly R. IPA, 2. Roter Hund Hefeweizen, 3. Bud Killer Blonde, 4. Red Dog Pale, 5. Roter Hund Oktoberfest, 6. Pumpkin Ale, 7. McRed's Stout (with new nitro system and stout tap,) Cream Soda, 8. ESB # 3, & 9. Ordinary Bitter.

jldc

Recipes 

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

Bob

Recipes 

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

__________________
http://www.reconstructinghistory.com