Hello everyone,
We'll be brewing the True Brew - Nut Brown Ale on Saturday. I was wondering if any of the instruction below should be ignored or otherwise changed. So far, I know to steep the grains at 155-160 for 30 min.....any other siggestions? I will also be using a liquid yeast starter (from 1/2 cup per 1/2 qt water) instead of the dry pack from the box.
Tanks, MT
Recipe:
Hopped Light Malt Extract 1 can
Light Dried Malt Extract 1 lb
Amber Dried Malt Extract 1 lb
Special Dark Brown Sugar 1 lb
Grains: Chocolate, Dark Crystal & Roasted Barley
Grain Steeping Bag
Hop Pellets 1 oz
Brewing:
1. Remove the label from the can of malt extract, wash the can, and place it in a pot of hot water to soften the syrup.
2. Place 1-1 ½ gallons water in the brewpot, and bring to a boil.
3. Turn the heat off. Place all grains in the steeping bag, and steep in the hot water for 20-30 minutes. Then remove and discard the spent grains, and heat the water again to near boiling.
4. Turn the heat off. While stirring the water with a long-handled spoon, slowly pour the malt extract into the pot. Continue stirring while adding both the dried malt extracts and the dark brown sugar. Stir until materials dissolve, then return to heat and bring to a boil. Note: When it first boils, the mixture will foam. Reduce heat, or remove from burner and foam will subside. Turn heat back on, and repeat process until foaming stops. Boil for 45 minutes, adding the hop pellets for the final 2 minutes of the boil.
5. Place 3 gallons of cold water in your fermenting vessel, and slowly pour the hot mixture into the vessel. Fill with additional cold water up to 5 gallons.
We'll be brewing the True Brew - Nut Brown Ale on Saturday. I was wondering if any of the instruction below should be ignored or otherwise changed. So far, I know to steep the grains at 155-160 for 30 min.....any other siggestions? I will also be using a liquid yeast starter (from 1/2 cup per 1/2 qt water) instead of the dry pack from the box.
Tanks, MT
Recipe:
Hopped Light Malt Extract 1 can
Light Dried Malt Extract 1 lb
Amber Dried Malt Extract 1 lb
Special Dark Brown Sugar 1 lb
Grains: Chocolate, Dark Crystal & Roasted Barley
Grain Steeping Bag
Hop Pellets 1 oz
Brewing:
1. Remove the label from the can of malt extract, wash the can, and place it in a pot of hot water to soften the syrup.
2. Place 1-1 ½ gallons water in the brewpot, and bring to a boil.
3. Turn the heat off. Place all grains in the steeping bag, and steep in the hot water for 20-30 minutes. Then remove and discard the spent grains, and heat the water again to near boiling.
4. Turn the heat off. While stirring the water with a long-handled spoon, slowly pour the malt extract into the pot. Continue stirring while adding both the dried malt extracts and the dark brown sugar. Stir until materials dissolve, then return to heat and bring to a boil. Note: When it first boils, the mixture will foam. Reduce heat, or remove from burner and foam will subside. Turn heat back on, and repeat process until foaming stops. Boil for 45 minutes, adding the hop pellets for the final 2 minutes of the boil.
5. Place 3 gallons of cold water in your fermenting vessel, and slowly pour the hot mixture into the vessel. Fill with additional cold water up to 5 gallons.