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Old 10-15-2010, 08:09 PM   #1
RedneckBrewer
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Oct 2010
Colorado
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I converted (with some help) an AG recipe to Extract. Can someone tell me if I missed something or am going in a completely different direction?

Here's the Original Recipe:

OG was .1060 and FG was 1.043

10lbs maris otter
1lb caramel malt 20L
1lb german dark wheat
.50lb 2-row carapils
.25lb english chocolate malt

1oz tettnanger 60min
.5oz tettnanger 15min
.5oz tettnanger flame out

Here's the conversion:

4.25lbs Extra Light DME
2.24lbs Light DME
OR
6.1# English Pale LME
2#Wheat LME

Steep Caramel, Carapils, and Chocolate Malt

Hops remain the same

I'm thinking this is a 60 minute boil as well. Is that the correct thinking?

 
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Old 10-15-2010, 08:18 PM   #2
BendBrewer
 
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I think you are a little light on the LME. I used to use syrup and would use 7 pounds to replace 10 pounds of grains.

I think.

 
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Old 10-15-2010, 08:20 PM   #3
Naked_Eskimo
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Jul 2010
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Quote:
Originally Posted by RedneckBrewer View Post
OG was .1060 and FG was 1.043
This cant be right. 1.043 FG??!

 
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Old 10-15-2010, 08:20 PM   #4
RedneckBrewer
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Oct 2010
Colorado
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Quote:
Originally Posted by BendBrewer View Post
I think you are a little light on the LME. I used to use syrup and would use 7 pounds to replace 10 pounds of grains.

I think.
Do you think I'd get closer to the Marris Otter/Dark Wheat combo using the DME or the LME or a combo of both?

 
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Old 10-15-2010, 08:21 PM   #5
RedneckBrewer
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Oct 2010
Colorado
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That's what he said in his thread about it...

Quote:
Originally Posted by hammer one View Post
OG 1.060 FG 1.043 pretty high but it all worked out ok

 
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Old 10-15-2010, 08:24 PM   #6
Naked_Eskimo
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Quote:
Originally Posted by RedneckBrewer View Post
That's what he said in his thread about it...
But that's only 30% attenuation? Not sure what kind of yeast/conditions you're going to use for that......or WHY you'd want to do that.

With a FG of 1.043...that is going to be one sweet, under-attenuated beer. Ugh.

I'd double-check the notes again...doesnt sound right to me.

 
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Old 10-15-2010, 08:29 PM   #7
RedneckBrewer
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Oct 2010
Colorado
Posts: 60

He said that he used wyeast 1318 london ale 3. I don't know if he had some weird fermentation temps goin on or what, but that's what he said his finished out at. Any ideas what I could do to drop that FG some?

 
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Old 10-15-2010, 08:32 PM   #8
BendBrewer
 
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Quote:
Originally Posted by RedneckBrewer View Post
Do you think I'd get closer to the Marris Otter/Dark Wheat combo using the DME or the LME or a combo of both?
I never used much dry extract so I really don't know. And everyone's syrups vary.

But as the other poster is saying, I would worry more about that FG. He either took a bad reading or bottled a beer that's fermentation got stuck somehow. I have made beers with lower OG than that. It cannot be correct.

 
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Old 10-15-2010, 08:36 PM   #9
BendBrewer
 
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Quote:
Originally Posted by RedneckBrewer View Post
He said that he used wyeast 1318 london ale 3. I don't know if he had some weird fermentation temps goin on or what, but that's what he said his finished out at. Any ideas what I could do to drop that FG some?
Yes. Leave it in the primary for 3 weeks.

Back to the grains.

You could use 6 pounds of LME and add a couple of pounds of MO to your partial mash along with the Dark Wheat and Chocolate Malt. Not sure you need the carapils or caramel That should get you in the ball park.

 
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Old 10-15-2010, 08:48 PM   #10
RedneckBrewer
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Oct 2010
Colorado
Posts: 60

Just checked with Lazy Mag and the OG is supposed to be about 1.054 and FG should be about 1.021

 
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