Quote:
Originally Posted by brew502
Im still new to brewing (Irish Stout in secondary, hefe weizen in primary)....but my friends and mainly my dad only drink BMC's im wanting to brew something slightly close to a BMC and this looks like what I need to please their palet for now until I convert them 
the only problem tho is that im still doing extract .....is there anyway to convert this to extract for me please
It would be greatly appreicated  |
Hi 502. One of the keys to making good lighter beer from extract is to use a technique called "late extract addition" You add a small amount of your extract at the beginning of the boil, perhaps 1lb but you don't have to measure, approximating is fine. Then add the remainder (i.e. most of the extract) with 10 minutes to go in the boil. The idea is to minimize any carmelization of the malt, which creates both a darker color and deeper flavor. When you do the late extract addition, take the pot off the heat and stir like a mad man - you want to be certain that no extract is burned on the bottom of the pot. Then return the pot to the heat and continue to stir.
One thing I do not know is how/if extract brewers use rice syrup in their light beers. I've never done that. I do know that you can't just steep rice like you would specialty grains in extract brewing (such as crystal malts, or chocolate malt). So, in the extract recipe below, I've not included rice syrup. But if you wanted to add some, you use it to replace some of the extra light malt extract.
I have included some cane sugar, though, making up roughly 10% of the fermentables. This will, oddly enough, dry out the beer - dry and crisp is the goal here.
I have made an extract batch similar to this recipe, it came out light and dry. Its a more flavorful version of a BMC, its similar, not exactly the same, because you are using better ingredients, its an ale instead of lager, and its handmade, not mass produced. Think of it this way - I can bake a really really good loaf of white bread, but it is not exactly like Wonder bread.
On the hops, I use organic hops and grains, so the hops listed here are based on that criteria. What you want to do is use german-ish noble hops like hallertauer and spalt and keep the IBUs below 15. The hop and schedule I use below works, but you don't have to follow it exactly, if you have other hops available.
Here's the extract recipe and info:
Amount Item Type % or IBU
4.25 lb Extra Light Dry Extract (3.0 SRM) 89.47 %
0.25 oz Hallertauer, New Zealand [7.40 %] (60 min) Hops 5.7 IBU
0.50 oz Hallertauer, New Zealand [7.40 %] (20 min) Hops 6.9 IBU
0.50 oz Spalter [5.20 %] (5 min) Hops 1.6 IBU
1.00 tsp Irish Moss (Boil 15.0 min) Misc
0.50 lb Cane (Beet) Sugar (0.0 SRM) Sugar 10.53 %
1 Pkgs US-05 (Fermentis) Yeast-Ale
Beer Profile
Est Original Gravity: 1.035 SG
Est Final Gravity: 1.007 SG
Estimated Alcohol by Vol: 3.55 %
Bitterness: 14.2 IBU
Calories: 134 cal/pint
Est Color: 2.5 SRM
Cheers!
Linear Mode
