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victorzamora · 10-03-2010, 08:55 PM

Is there an extract more similar to a Belgian Pale Ale out there?

saq · 10-04-2010, 03:45 AM

I would go for some Pilsner extract to cover your base malt gravity contribution and add the specialty malts and candi syrup from the New World.

victorzamora · 10-04-2010, 05:48 AM

Alrighty then, how about this iteration. I used BeerCalculus for my helper this time.

Biscuit 8oz, Caramunich 16oz, Chocolate 4oz, & Aromatic 6oz steeped for 30min's between 160F and 170F
5lbs Briess Pilsen DME or Briess Pilsner LME all added for 60min boil
D2 Candi Syrup, 3#, added for 60min boil
Cane Sugar, 3#, added for 60min boil
Styrian Goldings 1oz, Hersbrucker .5oz, Northern Brewer 1oz all added for 60min boil
Fermcap and Irish Moss for protection and help
WLP530 Abbey Ale Yeast

I'd follow the fermentation schedule per the recommendations in post 1. Anything I'm missing or should change? Also, opinions on which extract. The DME is from Northern Brewer and the LME is from MoreBeer. Thanks, guys!

victorzamora · 10-04-2010, 05:51 AM

Oh, and BeerCalculus is saying:
9.7%ABV, 24.7 IBU's, OG 1.094, 38 SRM
for a 5.5Gal batch with the ingredients listed above.

saq · 10-04-2010, 06:20 AM

I wouldn't mess with the fermentation schedule, try to get as close as you can.
Follow the hop schedule posted.
6lbs of sugar is way too much, just do 3lbs of d2 and make up the gravity points with pilsner extract.
Just steep your grains while you are heating them up and then let as much drip out as you can. You aren't going for conversion so temperature doesn't matter other than making it soluble. Pull the grains when you get to 160 and let it drip out.

victorzamora · 10-04-2010, 06:34 AM

Yup, fermentation schedule will be untouched. I just saw the hop schedule (total newbie) and will follow it. Should I boil the whole thing for 90min, then...or boil the hops for 30 and then put the Extract and Candi Syrup in for 60min? I think I decided on the LME from MoreBeer as it's significantly cheaper than the other two options I've found. Also, sans the 3lbs of sugar it goes to:

Biscuit 8oz, Caramunich 16oz, Chocolate 4oz, & Aromatic 6oz steeped
7lbs Briess Pilsner LME for ??min boil
D2 Candi Syrup, 3#, added for ??min boil
Styrian Goldings 1oz 30 min
Hersbrucker .5oz 30 min
Northern Brewer 1oz 90min
Fermcap and Irish Moss
WLP530 Abbey Ale Yeast

PS-thanks for the quick reply!

saq · 10-04-2010, 06:43 AM

Once you finish steeping theres no reason to delay adding the LME, doing it before the boil will also help reduce the amount of scorching that will occur when you add it. Add it slowly and try to make it dissolve quickly. Letting it get warmed up will help speed this process.

Start boiling and start your timer for 90 minutes, adding your nothern brewer hops at the beginning of the boil, and then after an hour has passed add the other hops (30 minutes left in the boil).

Add the candi syrup at the end of the boil.

victorzamora · 10-04-2010, 02:22 PM

That works, I guess I'll do it that way. I was told to wait for it to boil so that the upwards currents would help lift the substances due to convection. I tried it this past weekend (my first brew, a Scottish 80 kit from NB) with a friend and we got very little scorching using the convection to our advantage.

Also, does the candi syrup go in as I turn the heat off....or like 10min of boil? I know I'm freaking out, but I don't want the schedule to keep me from what could be an okay extract-copy of this obviously good recipe.

saq · 10-04-2010, 02:30 PM

You'll still get upward convections before a boil, it will just be greater. Add it slowly and stir quickly and you should be fine. Just get to a strong boil before starting the timer and adding your first hops.
To get the maximum flavor from the dark candi syrup add after the burner is off. This will help drop the temps of your kettle too which is nice.

victorzamora · 10-04-2010, 07:11 PM

Awesome. Updating recipe now, then.