bigdaddybrew
Well-Known Member
My goal is a simple DME recipe for a quickly fermenting and clarified beer...dry, refreshing, lightly hopped American Ale, 4-5% ABV, good for a hot summer day.
These are the ingredients I have so far...
Munton's
3 lbs Extra Light DME
2 lbs Light DME
2 lbs Plain Amber DME
1 1/4 oz of Cascades pellets
1 teaspoon Irish Moss
1 teaspoons Yeast Energizer
I packet Knox Gelatin for clarifying
1 cup of Corn Sugar for bottling
Nottingham Yeast
5 gallon bucket as primary
4 and 5 gallon Carboy for secondary?
Reverse Osmosis water or Chlorinated City Tap water (boiled)?
Fermenting at about 65 degrees f
21 quart Enamel Stock pot
Bring 3 gallons of water to a boil add extra light DME and Hops, boil for 15minutes, add remaining extract and Irish moss boil for 15 minutes (30 minute total boil), chill quicky in sink of ice water and add remaining water. Mix in yeast energizer. When cooled pour through stainless stainer to aerate into primary, pitch yeast. After vigorous fermenation slows, rack to secondary, when fermentation ceases, add dissolved gelatin to clarify, when clear, rack to bottling bucket and add 1 cup of corn sugar, bottle, when PET test bottle is hard chill and drink.
Questions...
Will aging this simple DME any longer matter?
Do the hops pellets disslove? If they don't dissolve should I avoid straining the wort?
Reverse Osmosis water for neutral flavor but lacks minerals, add a 1/4 teaspoon of epsom salt for minerals?
4 or 5 gallon batch?
Maybe 1 tablespoon of Vanilla extract at bottling?
Maybe 4 oz of Quick oats in a grain bag during the boil to add unconverted starches for mouth feel and head retention?
Thoughts and advice are requested.
Thank you
These are the ingredients I have so far...
Munton's
3 lbs Extra Light DME
2 lbs Light DME
2 lbs Plain Amber DME
1 1/4 oz of Cascades pellets
1 teaspoon Irish Moss
1 teaspoons Yeast Energizer
I packet Knox Gelatin for clarifying
1 cup of Corn Sugar for bottling
Nottingham Yeast
5 gallon bucket as primary
4 and 5 gallon Carboy for secondary?
Reverse Osmosis water or Chlorinated City Tap water (boiled)?
Fermenting at about 65 degrees f
21 quart Enamel Stock pot
Bring 3 gallons of water to a boil add extra light DME and Hops, boil for 15minutes, add remaining extract and Irish moss boil for 15 minutes (30 minute total boil), chill quicky in sink of ice water and add remaining water. Mix in yeast energizer. When cooled pour through stainless stainer to aerate into primary, pitch yeast. After vigorous fermenation slows, rack to secondary, when fermentation ceases, add dissolved gelatin to clarify, when clear, rack to bottling bucket and add 1 cup of corn sugar, bottle, when PET test bottle is hard chill and drink.
Questions...
Will aging this simple DME any longer matter?
Do the hops pellets disslove? If they don't dissolve should I avoid straining the wort?
Reverse Osmosis water for neutral flavor but lacks minerals, add a 1/4 teaspoon of epsom salt for minerals?
4 or 5 gallon batch?
Maybe 1 tablespoon of Vanilla extract at bottling?
Maybe 4 oz of Quick oats in a grain bag during the boil to add unconverted starches for mouth feel and head retention?
Thoughts and advice are requested.
Thank you