Home Brew Forums > Home Brewing Beer > Recipes/Ingredients > First extract recipe
Reply
 
Thread Tools
Old 03-25-2011, 05:57 PM   #11
dcp27
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2010
Location: Medford, MA
Posts: 4,122
Liked 124 Times on 120 Posts
Likes Given: 3

Default

2lbs of sugar is a bit much in this. its nearly 20% of the recipe, which can lead to cidery qualities. I'd just go with the brown sugar and use a higher attenuating yeast to make up for the rest of the dryness.

btw, your OG doesnt sound right. its off by nearly 10pts


dcp27 is offline
 
Reply With Quote
Old 03-25-2011, 06:33 PM   #12
gingervitis
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2011
Location: Omaha, NE
Posts: 35
Liked 1 Times on 1 Posts
Likes Given: 6

Default

Quote:
Originally Posted by dcp27 View Post
2lbs of sugar is a bit much in this. its nearly 20% of the recipe, which can lead to cidery qualities. I'd just go with the brown sugar and use a higher attenuating yeast to make up for the rest of the dryness.

btw, your OG doesnt sound right. its off by nearly 10pts
Noob here - what does "high attenuating yeast" mean? Same thing as making a big starter?


gingervitis is offline
 
Reply With Quote
Old 03-25-2011, 06:47 PM   #13
dcp27
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2010
Location: Medford, MA
Posts: 4,122
Liked 124 Times on 120 Posts
Likes Given: 3

Default

no, very different, however, you really should be using a starter for this if you're not. each yeast has a common range of attenuation (the % of sugar in your wort it will convert to alcohol) and if you check out white labs website, it lists them for all their yeasts:
http://whitelabs.com/beer/homebrew_s...html#ALE_YEAST

irish ale yeast is a middle of the road attenuator, 69-74% attenuation, whereas something like 001 or 007 gets 74-80%, which would result in a drier beer. also, if you don't feel like making a starter, you could get the dry yeast equivalents of those in Fermentis S-05 and S-04
dcp27 is offline
 
Reply With Quote
Old 03-25-2011, 08:48 PM   #14
Boleslaus
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2010
Location: Atlanta, Georgia
Posts: 1,245
Liked 20 Times on 20 Posts
Likes Given: 10

Default

Good to see that other people found the OG to be off. I was sitting here saying to myself....wait a minute. I will also agree with what has been said about the cane sugar. I would cut the cane sugar out entirely. I would also maybe then add the brown sugar after fermentation has begun (or atleast half of it) to make sure the yeast don't get lazy and just eat the simple sugars and then go to sleep.
__________________
Watch me leap through this hoop!

My current line-up:

Fermenter 1: Altbier
Boleslaus is offline
 
Reply With Quote
Reply


Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
can anyone tell me if this is a extract recipe? stoutmonster Recipes/Ingredients 12 12-27-2010 11:19 PM
LF: Extract Red Ale Recipe SeamusMac Recipes/Ingredients 2 11-02-2010 07:25 PM
Help with new IPA extract recipe cvoegtli Recipes/Ingredients 1 12-04-2009 10:44 PM
Extract Recipe Help!? lpdean Recipes/Ingredients 1 09-18-2007 01:06 PM
Looking for an extract recipe fezzman Recipes/Ingredients 1 09-20-2006 09:35 PM


Forum Jump

Newest Threads

LATEST SPONSOR DEALS