Recipe Questions

I am trying to understand a recipe in John Palmer's book How to Brew.


For the porter recipe it lists:
3.3 lb pale malt extract (LME) in boil
3.3 lb pale malt extract (LME) at knockout
0.5 lb crystal 60L malt
0.5 lb chocolate malt
0.25 lb black patent malt

I am not trying to brew this now or in the immediate future - I have just put my first batch in primary. I'm just trying to understand so that I could if I wanted.

Is crystal malt the same as caramel malt?

Do I have to steep the crystal, chocolate and black malts before beginning the partial boil? If I have to steep these malts does this qualify as a partial mash?

Is knockout the end of a 60 min wort boil?

Thanks

jldc said:

Is crystal malt the same as caramel malt?

Do I have to steep the crystal, chocolate and black malts before beginning the partial boil? If I have to steep these malts does this qualify as a partial mash?

Is knockout the end of a 60 min wort boil?

Thanks

Click to expand...

Yes it is the same. Yes you steep at 150-160 for 30 mins or so. No it is not a partial mash.

Yes knockout is the end of the boil. I would add that LME sooner than knockout. Maybe 5 or 10 mins before knockout.

dontman said:

Yes it is the same. Yes you steep at 150-160 for 30 mins or so. No it is not a partial mash.

Yes knockout is the end of the boil. I would add that LME sooner than knockout. Maybe 5 or 10 mins before knockout.

Click to expand...

Pretty much what I was thinking on all the questions. Thanks.

I'd wait until knockout. By the time the wort cools to below sanitizing temperature, the LME will be sanitized; no reason to boil it.

Bob