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Old 03-19-2013, 04:58 AM   #1
Johnnyhamer
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Just want to thank everyone for their contributions and input on the forum. I've been lurking a while and am going to make the transition from Mr. Beer.

I stopped in my lhbs today and picked up a 3.3 of unhopped lme, 1 oz of hallertau and a pack of dry ale yeast. Going to attempt a cherry wheat with extract. All of the recipes I see for 5 gallons uses 6.6 oh malt extract.

Questions:
Is 3.3 of malt extract enough?
How long to steep the hops and can I add the malt after flame?
Also considering adding honey to the secondary. If that's a good idea how much and should I pasteurize it?

Thanks knowledgeable brewers.
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Old 03-19-2013, 03:11 PM   #2
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3.3 lbs of LME is enough if you want to scale everything down to 2.5 gallons instead of 5 gallon. If you tried to make a full 5 gallons with that little LME, it is going to taste VERY watered-down.

If you go ahead with the 2.5 gallon batch, you'll also scale the hops down 50%, so you'd add 0.5 oz of the Hallertau. You don't steep the hops, you boil them. The entire 0.5 oz Hallertau addition would go in at the beginning of the boil for a Wit, and boil for the whole 60 min.

If you add honey, add it immediately AFTER the boil, not in secondary. Actual honey is pretty hit or miss on what flavors it contributes to the beer, depending mostly on the florals the honey was made from. What honey WILL do is dry out the beer and bump the ABV a bit, so you don't want to overdo it. About 8 fluid oz in a 2.5 gallon batch would be fine. Honey is VERY sanitary, and will be pasteurized when you add it to the hot wort after the boil, so no need to sanitize it.

BTW, if you scale down to the 2.5 gallons, you DO NOT scale down the yeast. Use the whole packet either way.

Hope all that helps!
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Old 03-19-2013, 03:55 PM   #3
Johnnyhamer
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Cool, thanks. I was thinking you keep the hops at around 160 degrees for 60 minutes.
I'll pick up another 3.3 of LME and do without the honey.
I add the LME post-boil?

 
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Old 03-19-2013, 07:24 PM   #4
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Quote:
Originally Posted by Johnnyhamer View Post
Cool, thanks. I was thinking you keep the hops at around 160 degrees for 60 minutes.
I'll pick up another 3.3 of LME and do without the honey.
I add the LME post-boil?
Are you making 2.5 gallons in your Mr. Beer keg or 5 gallons?

 
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Old 03-19-2013, 07:29 PM   #5
Johnnyhamer
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Going to just get a few 6 gallon food grade buckets over the next few days and do a 5 gallon batch. The Mr beer keg currently has something in it and the 2 gallon batches are entirely too small and costly(if using Mr beer products.

When should I add the malt to the boil?
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Old 03-19-2013, 07:31 PM   #6
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Quote:
Originally Posted by Johnnyhamer View Post
Cool, thanks. I was thinking you keep the hops at around 160 degrees for 60 minutes.
I'll pick up another 3.3 of LME and do without the honey.
I add the LME post-boil?
No, that does not sound right. You want to boil hops (212F).

You might be confusing with the "mash", which you do not need to do since you are using extract and not grain. Mash temps are typically 150-160.
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Old 03-19-2013, 07:40 PM   #7

Also...is the LME wheat LME? If not, you won't have a wheat beer.

Here's a good place to learn some brewing basics - www.HowToBrew.com - read the first parts about extract brewing and you'll be good to go!

You should add half the extract up front. You can wait until 10 minutes or so left in the boil to add the other half. This will help keep the beer from getting too dark.
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Old 03-19-2013, 07:47 PM   #8
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Where does the wheat come in? Is your extract wheat LME? How are you going to add cherry flavor? I always use fresh ones but pureed cherries are probably better.

 
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Old 03-19-2013, 07:48 PM   #9
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It's a Bavarian Wheat unhopped extract produced by Briess. Also grabbed an oz of US Hallertau hops and us-05 ale yeast.

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Old 03-19-2013, 07:51 PM   #10
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Quote:
Originally Posted by Johnnyhamer View Post
It's a Bavarian Wheat unhopped extract produced by Briess. Also grabbed an oz of US Hallertau hops and us-05 ale yeast.

Attachment 108971
Yep, that'll work. BTW, although that says wheat malt, it's probably 60% wheat malt and 40% barley. That's how they make wheat extract I believe. Which is perfect, since that is a great ratio for a wheat beer.
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