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Old 10-11-2012, 06:04 AM   #11
Oct 2012
wonju, kangwon
Posts: 22
Liked 2 Times on 2 Posts

i just use the extract as my base malt and the grains i use would just be for flavour, aroma, head retention,
etc. I steep them in hot water, in a grain bag, before I add the malt extract and hops etc. this way you do not need a mash tun. remember the grains you can steep are limited. you can't do a brew with just steeped malt, you have to either use extract or mashed 2row/pilsner etc.
this is a good middle ground between all grain and straight up extract brewing. for more info check out how to there's a section on extract and specialty grain brewing.

oh, and I'm brewing in wonju. good beer .com seems to have even less in stock than beer school at the moment..

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Old 10-17-2012, 11:44 AM   #12
Oct 2012
phoenix, arizona
Posts: 5

Couple Questions on a first batch.

I'm going for an APA on my first batch with extract. I have come up with this recipe on hopville.

3kg of the Morgan's Amber LME
500g of DME

28g of Casacde at 60 min
14g of Cascade at 30 min
14g of Cascade at 10 min

1 vial of WLP001

This will give me
OG: 1.058
FG: 1.014

ABV: 5.9%

IBU: 31.6

Style wise it is everything I am shooting for in a first batch, but like everyone else I want to be relatively successful first time out. I'd love feedback.

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Old 10-17-2012, 12:01 PM   #13
milldoggy's Avatar
Mar 2008
Pottstown, Pa
Posts: 2,521
Liked 141 Times on 107 Posts

Flying there in dec, can I bring you anything? Think I am flying into seoul, then heading to the middle, visiting KWater, where ther hq is.
My E-Herms

My hop stopper

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Old 10-17-2012, 01:39 PM   #14
Oct 2012
phoenix, arizona
Posts: 5

thanks milldoggy, I'll be stateside in Jan-Feb so I can pick up supplies, but good looking out.

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Old 10-17-2012, 02:06 PM   #15
bchurch's Avatar
Aug 2010
Mont Clare, Pa
Posts: 393
Liked 37 Times on 29 Posts

Keep your fermentation temps in the low to mid sixties ( Fahrenheit ), scratch that I was thinking of wyeast. I like to ferment that low, I'd go high sixties for wlp001.

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Old 02-11-2013, 06:52 AM   #16
Jan 2013
Posts: 58
Liked 8 Times on 4 Posts

Busanbrew, were you teaching English? I have been considering doing that.

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Old 12-06-2013, 12:42 AM   #17
Dec 2008
Daejeon, Korea / Montana
Posts: 207
Liked 50 Times on 35 Posts

Totally late to the party here but homebrewing in Korea is changing very rapidly. We now have access to 2-row, munich, vienna etc at bulk prices. Check out for more information or any of the local facebook groups; "Busan Union of Brewers", "Daejeon Brewers Guild", and "Seoul Brewing Club".

I think you'll find the brewing community MORE than accommodating.

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