Hello all!
Went to the local brew shop and got some supplies, did some research, had some thoughts,...
Here's what I got:
-1 three pound bag dry amber extract
-1 one pound bag extra dark dry extract
-1 one pound bag chocolate malt
-1 one pound bag crystal 60L malt
-crystal hops
-cascade hops
-liberty hops
-challenger hops
-tettnang hops
-willamette hops
Here's what I plan to do:
Using a coffee grinder set to it's coarsest setting, grind the chocolate and crystal malts. Steep them with a gallon of water each at ~160 degrees F for ~40 minutes (too long?). Filter wort thru coffee filter.
Cook extract- throw both the amber and the extra dry in at the same time, using the appropriate volume of water and other ingredients. I will substitute half of the corn sugar with brown sugar.
Now, should I use this wort as part of the volume of liquid used to cook the extract, or should I cook the extract with water THEN add the wort after cooling? I'm figuring that I might cook off some of the flavor/aroma of the wort by using it in the cook of the extract.
As for the hops, I have no idea, either about how long or about which ones. Usually, I put the hop pellets in a small straining bag, throw it in with the cook, and leave it in for the entire ferment. I've seen people using this hops for 30 minutes, that hops for 5 minutes,...with no mention about leaving any hops in for the entire ferment.
Which hops and for how long would you all use?
I'll check the specific gravity of the mixture- I'll add corn sugar to get the SG to around 1.065. I'll then use either
-Safale US56 Dry Ale Yeast
-Saflager s23 Dry Lager Yeast
-Nottingham Brewing Yeast
Which do you all think?
After fermentation, I'll filter it as best I can, prime it with corn sugar, bottle it, wait ~1 week, then drink.
Any pointers, observations, criticisms,...would be greatly appreciated!
Thanks in advance!
Chris
Went to the local brew shop and got some supplies, did some research, had some thoughts,...
Here's what I got:
-1 three pound bag dry amber extract
-1 one pound bag extra dark dry extract
-1 one pound bag chocolate malt
-1 one pound bag crystal 60L malt
-crystal hops
-cascade hops
-liberty hops
-challenger hops
-tettnang hops
-willamette hops
Here's what I plan to do:
Using a coffee grinder set to it's coarsest setting, grind the chocolate and crystal malts. Steep them with a gallon of water each at ~160 degrees F for ~40 minutes (too long?). Filter wort thru coffee filter.
Cook extract- throw both the amber and the extra dry in at the same time, using the appropriate volume of water and other ingredients. I will substitute half of the corn sugar with brown sugar.
Now, should I use this wort as part of the volume of liquid used to cook the extract, or should I cook the extract with water THEN add the wort after cooling? I'm figuring that I might cook off some of the flavor/aroma of the wort by using it in the cook of the extract.
As for the hops, I have no idea, either about how long or about which ones. Usually, I put the hop pellets in a small straining bag, throw it in with the cook, and leave it in for the entire ferment. I've seen people using this hops for 30 minutes, that hops for 5 minutes,...with no mention about leaving any hops in for the entire ferment.
Which hops and for how long would you all use?
I'll check the specific gravity of the mixture- I'll add corn sugar to get the SG to around 1.065. I'll then use either
-Safale US56 Dry Ale Yeast
-Saflager s23 Dry Lager Yeast
-Nottingham Brewing Yeast
Which do you all think?
After fermentation, I'll filter it as best I can, prime it with corn sugar, bottle it, wait ~1 week, then drink.
Any pointers, observations, criticisms,...would be greatly appreciated!
Thanks in advance!
Chris