SRS question about ingredients

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samljer

samljer

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Location
Toronto, ON, CA
I have a local store here at my corner that sells a few things I figured
would make for an interesting beer, in the past ive always used canned kits.
where you add yeast and water.... thats it.

What I was wondering is I can buy

Pearl Barley + Pot Barley (steril bulk at .13c/100g)
barley flours
Malt Syrup (Comes in 455ml jars)
Yeast (bread and ale types) in bulk (ale type in bulk WOOHOO)

Couldnt seem to find hops of any kind but im sure its there.
But without it, is it possible to use just what ive listed to make a decent brew?
 
samljer said:
I have a local store here at my corner that sells a few things I figured
would make for an interesting beer, in the past ive always used canned kits.
where you add yeast and water.... thats it.

What I was wondering is I can buy

Pearl Barley + Pot Barley (steril bulk at .13c/100g)
barley flours
Malt Syrup (Comes in 455ml jars)
Yeast (bread and ale types) in bulk (ale type in bulk WOOHOO)

Couldnt seem to find hops of any kind but im sure its there.
But without it, is it possible to use just what ive listed to make a decent brew?
Click to expand...

I would not use the barley, it has not been malted and would not convert well without a multi-step mashing process. And, from what you have indicated, you have only brewed kits and would have a tough time with that.

The flour will plug every thing up and you will never get the grains rinsed. Don't add that.

The malt syrup is what is used in many kits and will work.

You definitely need hops. Beer will taste boring and I could not imagine it without hops.

You can use bread yeast or ale yeast. I have use both and it was beer.

Here is link I recommend you read. Read it from start to finish to make things clear.

How to Brew
 
impatient said:
I would not use the barley, it has not been malted and would not convert well without a multi-step mashing process. And, from what you have indicated, you have only brewed kits and would have a tough time with that.

The flour will plug every thing up and you will never get the grains rinsed. Don't add that.

The malt syrup is what is used in many kits and will work.

You definitely need hops. Beer will taste boring and I could not imagine it without hops.

You can use bread yeast or ale yeast. I have use both and it was beer.

Here is link I recommend you read. Read it from start to finish to make things clear.

How to Brew
Click to expand...

Nice, I wouldnt mind learning about the barley though.
how to boil it and malt it up.
Ill stear clear from the flour though, when i was typing it, it even sounded stupid :)

Also they have a tonne of oatmeals, different types.
That would make a great mix too, how does one convert the sugars in that>?
 
samljer said:
Nice, I wouldnt mind learning about the barley though.
how to boil it and malt it up.
Ill stear clear from the flour though, when i was typing it, it even sounded stupid :)
Click to expand...
Please read

Also they have a tonne of oatmeals, different types.
That would make a great mix too, how does one convert the sugars in that>?
Click to expand...

Oatmeal is an adjunct. You need to start with a base malt. Read more here.
 
Fantastic, going to go over those and see whats up :)
thanks for helpin an all grain newbie out.
Ill go over em tomorow and return
have a good night.
 
Very informative thank you.
Making the malt seems very easy, although involved.
Given what ive leared though that barley in the store I spoke of is probably
unsuitable for brewing as its sold for cereal. "probably wont root tip"
which seemed to be essential.

The guy who ran the shop said about the only thing I could do with the
malt syrup is make a "single malt whiskey"
by simply brewing it up and then using a distill lol. Is that at all true?

He said: (sounded like he did it too, sneaky guy)
Add 1 jar the malt syrup (455ml)
Add 2c of dextrose sugar (he sold that too)
and fill the jar from the malt 3 times with water, adding that.

using that as a base recipie double or triple etc to increase yeald.
Is he talking out his you know what or is that true?
 
samljer said:
Very informative thank you.
Making the malt seems very easy, although involved.
Given what ive leared though that barley in the store I spoke of is probably
unsuitable for brewing as its sold for cereal. "probably wont root tip"
which seemed to be essential.

The guy who ran the shop said about the only thing I could do with the
malt syrup is make a "single malt whiskey"
by simply brewing it up and then using a distill lol. Is that at all true?

He said: (sounded like he did it too, sneaky guy)
Add 1 jar the malt syrup (455ml)
Add 2c of dextrose sugar (he sold that too)
and fill the jar from the malt 3 times with water, adding that.

using that as a base recipie double or triple etc to increase yeald.
Is he talking out his you know what or is that true?
Click to expand...

If you add yeast to those instructions, you'll make very sweet beer. Add some hops (maybe 1oz per 5 lb. syrup) and it will be fairly balanced.

I think you would need to do some distilling to make whiskey. That's illegal, of course.
 
passedpawn said:
If you add yeast to those instructions, you'll make very sweet beer. Add some hops (maybe 1oz per 5 lb. syrup) and it will be fairly balanced.

I think you would need to do some distilling to make whiskey. That's illegal, of course.
Click to expand...

What if I reduced the dextrose, would it still be a very sweet beer?
What about adding some oatmeal to that?

The basic oatmeal from quaker or whatever. no sugar added plain
in the 2KG bag type.

i read this morning oatmeal makes beer a bit thicker and smoooooothhh.
 
Still sweet. Really, it's not beer without hops. It would be a sickening sweet malt beverage. Must add hops, grass, something that will counteract the residual sugars left over after fermentation. If you must add something from the grocery store, find a bitter herb or vegetable (there is a Belgian beer made from Brussels sprouts!)

Oatmeal will not add much flavor at all. It will add beta-glucans, which will give it a big velvety mouthfeel. Smooth. Great for stouts. Not great for lighter beers and lagers. There are many kinds of oats. Easiest to use are "quick oats" from the grocery store. These have been steamed and converted for you already, so no mashing is necessary. Just steep.

Regarding rolled and flaked oats, they might have been "pressure-converted" already, but I don't know. Do a search on wiki and you'll learn a lot more. Likely these need to be mashed for a while to convert them to usable sugars.
 
passedpawn said:
Still sweet. Really, it's not beer without hops. It would be a sickening sweet malt beverage. Must add hops, grass, something that will counteract the residual sugars left over after fermentation. If you must add something from the grocery store, find a bitter herb or vegetable (there is a Belgian beer made from Brussels sprouts!)

Oatmeal will not add much flavor at all. It will add beta-glucans, which will give it a big velvety mouthfeel. Smooth. Great for stouts. Not great for lighter beers and lagers. There are many kinds of oats. Easiest to use are "quick oats" from the grocery store. These have been steamed and converted for you already, so no mashing is necessary. Just steep.

Regarding rolled and flaked oats, they might have been "pressure-converted" already, but I don't know. Do a search on wiki and you'll learn a lot more. Likely these need to be mashed for a while to convert them to usable sugars.
Click to expand...

Well i dont "have" to use grocery store stuff.
I just want to get away from kits and im a bit of an experimenter
so the grocery store is where i go to figure out what i can
or cant get away with lol


so
1) Malt syrup
2) Dextrose Sugar
3) Bitter vegetable

hmmmmm ;)
 
samljer said:
Well i dont "have" to use grocery store stuff.
I just want to get away from kits and im a bit of an experimenter
so the grocery store is where i go to figure out what i can
or cant get away with lol


so
1) Malt syrup
2) Dextrose Sugar
3) Bitter vegetable

hmmmmm ;)
Click to expand...

You might start adding yeast to these concoctions. It will help alot!
 
samljer said:
Well i dont "have" to use grocery store stuff.
I just want to get away from kits and im a bit of an experimenter
so the grocery store is where i go to figure out what i can
or cant get away with lol


so
1) Malt syrup
2) Dextrose Sugar


hmmmmm ;)
Click to expand...

Back when phohibition was enacted that is how many working joes still had beer to drink

The grocery stores still sold malt syrup, molasses, brown and cane sugar. They would then use fresh yeast cakes /brewers yeast. They added spices like coriander, ginger, cumin, pepper, clove, cinnamon, nutmeg, sage and so on. They also used grapefruit, lemon or orange peels.
 
OLDBREW said:
Back when phohibition was enacted that is how many working joes still had beer to drink

The grocery stores still sold malt syrup, molasses, brown and cane sugar. They would then use fresh yeast cakes /brewers yeast. They added spices like coriander, ginger, cumin, pepper, clove, cinnamon, nutmeg, sage and so on. They also used grapefruit, lemon or orange peels.
Click to expand...



I have actually tried this, the wort was excellent and i cant wait to taste it finished.

For grain I used Raisin Bran
sat 1 hour in hot water @ 85*C "there was (some) activity with enzymes"
then added more hot water and melted in maltesers for the maltiness
then boiled lightly for 45mins, then for 2mins boiled with alphalfa sprouts (Apparently lots of danish beers use it, it was AWESOME too!)
lime peel for bittering.
Also put 1/4C white sugar during boil.

now i have 2x2L bottles brewing "carboy is 25l and didnt wanna make that much for an experiment"

wort tasted like a holiday stout with a hint of chocolat and raisin
I was pretty impressed, expecting about 4.5% ABV
I cant measure gravity, dont have tool, but i can measure final
ABV I can post what it did come out to when its done
its on day 2 of fermenting.


Going to use 1tsp of dextrose to bottle for gas.
 

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