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Old 07-31-2010, 11:42 PM   #1
Jul 2010
Posts: 34

I've brewed my first extract beer and it turned ok but nothing like i planned, after tips from other brewers i undestood what i did wrong, now i'm thinking about the second beer and i was told that a brown ale is the sefest taste wise and easiest, i'm more of a porter/stout guy so i went toward that direction, i came up with a simple recipe, i want to know if i'm in the right direction, i don't want it to be too roasty, too thin or just plain unbalanced.

the bach is 20 liters:
1.5 kilogram Muntons extra light DEM
1.5 kilogram Muntons light DEM
0.5 kilogram Muntons amber DEM
0.5 kilogram Muntons wheat DEM
530 grams of oatmeal concentrate
235 gram Weyermann cararoma(dark crystal)
235 gram Weyermann carafa type 1(chocolate malt)
mash them for 30 min. in 155 degrees.
70 min.
E.kent golding
30 grams for 65 min.
30 grams for 45 min.
20 grams for 25 min.
20 grams for 5 min.
20 grams for dry hopping in the first fermentation.

yeast: S-04.

150 grams of coca nibs in the second fermentation( should i roast them of sanitation or are they fine as there is).

first fermentation: 10 days.
second fermentation: 20 days.
botteling for 14 days.

Your thoughts on the recipe.


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Old 08-01-2010, 05:31 PM   #2
malkore's Avatar
Jun 2007
Posts: 6,922
Liked 37 Times on 35 Posts

the grains you've chosen can't convert themselves. so this isn't a partial mash, just an extract with steeping grains.

If I were you, I'd go to the recipe database on this site, and start with an existing partial mash recipe. There's A LOT of variables when you start mashing grains, and can be a bit to wrap your head around at first. Seeing a proven recipe (especially posted by one of the long time members here) is going to help clear up some problems right away.
Primary: English Mild
On tap: Pale Ale, Lancelot's Wheat, English Brown Ale, Steam Beer, HoovNuts IPA
Bottled: MOAM, Braggot, Raspberry Melomel, Merlot, Apfelwein, Pyment, Sweet mead, Cabernet
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