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Old 12-19-2012, 05:15 AM   #1
lespaul23
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Nov 2012
Saugus, Ma
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I want to make a extract brew and have some ingredients laying around. I have 6.6lbs of generic amber ale extract, 1.5lbs of 2 row and 2 oz's of cascade hops. For yeast I have some safeale 05 and white labs American ale. I want to make something with what I have. I am willing to get a few things but don't want to spend to much.

I want to make something with a high gravity. I was thinking like a double IPA but less hoppieness, but with ale. How do u think it would come out with say 3-4lbs more LME and maybe and 1-2lbs DME. Using 2 oz's Magnum for bittering and cascade for maybe 15min and finishing with a starter of white labs American ale yeast and maybe some other type of grians? Any suggestions? I want to make something strong...

Hopefully I'm not to vague, and thanks for any info.



 
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Old 12-19-2012, 08:40 AM   #2
LexusChris
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Sounds like you could do just that...

Quote:
BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: LesPaul23 IPA
Brewer: LesPaul23 - HBT
Asst Brewer:
Style: Imperial IPA
TYPE: Extract
Taste: (30.0)

Recipe Specifications
--------------------------
Boil Size: 6.80 gal
Post Boil Volume: 6.24 gal
Batch Size (fermenter): 5.50 gal
Bottling Volume: 5.25 gal
Estimated OG: 1.085 SG
Estimated Color: 13.5 SRM
Estimated IBU: 78.6 IBUs
Brewhouse Efficiency: 70.00 %
Est Mash Efficiency: 0.0 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
2.00 lb Light Dry Extract (8.0 SRM) Dry Extract 1 15.9 %
6.60 lb Amber Liquid Extract (12.5 SRM) Extract 2 52.4 %
4.00 lb Amber Liquid Extract (12.5 SRM) Extract 3 31.7 %
2.00 oz Magnum [14.00 %] - Boil 60.0 min Hop 4 70.6 IBUs
1.00 oz Cascade [5.50 %] - Boil 15.0 min Hop 5 6.9 IBUs
1.00 oz Cascade [5.50 %] - Boil 2.0 min Hop 6 1.2 IBUs
2.0 pkg Safale American (DCL/Fermentis #US-05) Yeast 7 -
If you want something with more hop aroma, throw some more Cascade in at flame out, and/or dryhop with a few ounces. I would use 2 pkts of US-05 for a big beer like, this or make a starter.

Keep fermentation temps cool for the first 4-5 days...62-65-F, then let it raise slowly to 70-F. It may take longer to ferment out, so let it sit for at least 3 weeks. You want to get your FG down, and clean-up all the diacetyl, etc.

Good luck!
--LexusChris



 
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Old 12-19-2012, 03:45 PM   #3
lespaul23
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Nov 2012
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Thanks that sounds great! I never used beersmith before, I'll have to check it out.

 
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Old 12-19-2012, 03:52 PM   #4
HeadyKilowatt
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The 2-row isn't gonna do much for you in an extract brew. Consider doing a mini-mash with it, which will also boost your OG.
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Old 12-19-2012, 04:03 PM   #5
lespaul23
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Nov 2012
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Haven't done a mini mash yet. I know the 2 row is not gonna do much but it came with one of my extract kits so I figured I'd throw it in just for some more color even. It's only like a pound and a half.

Thanks though ill think about it.

 
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Old 12-19-2012, 06:20 PM   #6
bobbrews
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"Throwing in" or briefly and recklessly steeping 1-1/2 lbs. of 2-row for an extract beer will do more harm than good by adding unwanted starch to your wort instead of a decent conversion of fermentable sugars. The taste will be off and the clarity will be hazy.

You must mash it.

 
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Old 12-19-2012, 06:36 PM   #7
lespaul23
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Nov 2012
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Quote:
Originally Posted by bobbrews View Post
"Throwing in" or briefly and recklessly steeping 1-1/2 lbs. of 2-row for an extract beer will do more harm than good by adding unwanted starch to your wort instead of a decent conversion of fermentable sugars. The taste will be off and the clarity will be hazy.

You must mash it.
I'm sure your right, I have to learn more about mini mashes. If it's bad to put it in, why would 2-row come with a extract kit? Just curious. I'm confused I thought you were supposed to steep grains? Is it just with 2-row?

 
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Old 12-19-2012, 06:45 PM   #8
zeg
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The only process difference between mashing and steeping is how much you care about the temperature.

"Steep" the 2-row in 2-3 quarts of water at 154F for half an hour or more and you've mashed it. It's ok if the temperature drops down into the upper 140s, but if it looks like it's dropping too fast, add some hot water to keep it around 150.

 
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Old 12-19-2012, 06:58 PM   #9
bobbrews
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Quote:
Originally Posted by zeg View Post
The only process difference between mashing and steeping is how much you care about the temperature.
And time... And proper water to grain ratios... And the amount of diastatic power the particular grain has... And how you can't just mash low diastatic malt without a good portion of enzyme rich, high diastatic base malt.

So it's not only about temperature. But I guess mashing can loosely be described as a very, very strict type of steep.

 
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Old 12-19-2012, 07:09 PM   #10
lespaul23
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Nov 2012
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Thanks guys but I'm still a little shakey as to why I should not steep grains in this extract recipe. I thought doing so was going to add body and good flavor so it's not just malt I taste. Do all extract brews taste starchy bc your not mashing? Please help me understand why I need to mash in this recipe but not the extract kit that came with the 2-row?



 
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