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Old 11-16-2007, 01:58 PM   #1
Soulive
 
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Lately I haven't been brewing much for time/financial reasons. I've been thinking of doing some extract batches, in between AG batches. What styles do you think can be done successfully with extract (e.g. Porters)?
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Old 11-16-2007, 02:03 PM   #2
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With steeping grains at least, I presume? Doing full boils, or just partial on the extract batches?

Assuming "yes" and "no," Porters should be fine, so should stout. English ales. APAs if you're using dry extract. Most beers, really, other than stuff that's terribly specialized. Jamil's new book basically shows how to make ANY style with extract, but he's usually calling for you to purchase stuff like Pilsner or Munich extract, not just using basic LME or DME.

If financial concerns are playing a role, I'd be focused moreso on recipes where you can get a nice outcome using a cheap dry yeast (including the styles I mentioned). An exception might be a hefe - which can be done very effectively with extract, doesn't require a lot of extract, and has no steeping grains.
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Old 11-16-2007, 02:08 PM   #3
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Quote:
Originally Posted by the_bird
With steeping grains at least, I presume? Doing full boils, or just partial on the extract batches?

Assuming "yes" and "no," Porters should be fine, so should stout. English ales. APAs if you're using dry extract. Most beers, really, other than stuff that's terribly specialized. Jamil's new book basically shows how to make ANY style with extract, but he's usually calling for you to purchase stuff like Pilsner or Munich extract, not just using basic LME or DME.

If financial concerns are playing a role, I'd be focused moreso on recipes where you can get a nice outcome using a cheap dry yeast (including the styles I mentioned). An exception might be a hefe - which can be done very effectively with extract, doesn't require a lot of extract, and has no steeping grains.
In my case, with steeping grains and full boil. I was just looking for people to throw up the style they've had the most success with when using extract...
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Old 11-16-2007, 02:12 PM   #4
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Second the Hefe....I've done some pretty tasty stouts and robust porters with extract/steeping.

I did an extract/steep hefe for my last batch to get something in bottles quickly that would be ready to consume quick. It was pretty interesting to go back to the stove top/kettle/late addition/brewed and cleaned up in 2 hrs.

 
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Old 11-16-2007, 02:15 PM   #5
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Quote:
Originally Posted by brewt00l
Second the Hefe....I've done some pretty tasty stouts and robust porters with extract/steeping.

I did an extract/steep hefe for my last batch to get something in bottles quickly that would be ready to consume quick. It was pretty interesting to go back to the stove top/kettle/late addition/brewed and cleaned up in 2 hrs.
Yeah, I'm looking to do a 2 hour Porter. I haven't brewed in less than 5 hours in many months...
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Old 11-16-2007, 02:22 PM   #6
brewt00l
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Quote:
Originally Posted by Soulive21
Yeah, I'm looking to do a 2 hour Porter. I haven't brewed in less than 5 hours in many months...
it was kinda a no-brainer session compared...but wow, I sure wouldn't want to go back to paying extract prices per batch.

 
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Old 11-16-2007, 02:31 PM   #7
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Quote:
Originally Posted by Soulive21
In my case, with steeping grains and full boil. I was just looking for people to throw up the style they've had the most success with when using extract...
With steeping grains and full boils there are only a hand full of styles you couldn't do (ones with high levels of adjuncts). I think a lot of people have trouble with extract batches coming out too dark (I know I did) so anything dark would be easy. With a full boil you could do beers that call for a lot of hops...IPAs etc. with no problem.

 
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Old 11-16-2007, 02:38 PM   #8
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It's easy to make a really good porter or stout with extract and steeping grains. Steep some chocolate malt or roasted barley, boil pale extract, toss in hops at the start, and you're good to go.

 
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Old 11-16-2007, 02:40 PM   #9
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This is the Porter recipe I'm planning...

6.60 lb Pale Liquid Extract (8.0 SRM) Extract 72.53 %
0.50 lb Black (Patent) Malt (500.0 SRM) Grain 5.49 %
0.50 lb Caramel/Crystal Malt - 40L (40.0 SRM) Grain 5.49 %
0.50 lb Special Roast (50.0 SRM) Grain 5.49 %
1.50 oz Northern Brewer [7.00 %] (60 min) Hops 34.0 IBU
0.50 oz Northern Brewer [7.00 %] (10 min) Hops 4.1 IBU
1.00 lb Brown Sugar, Dark (50.0 SRM) Sugar 10.99 %
1 Pkgs Nottingham Yeast (Lallemand #-)
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On Deck = EdWort's Porter / American Amber


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Old 11-16-2007, 02:47 PM   #10
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Quote:
Originally Posted by Soulive21
This is the Porter recipe I'm planning...

6.60 lb Pale Liquid Extract (8.0 SRM) Extract 72.53 %
0.50 lb Black (Patent) Malt (500.0 SRM) Grain 5.49 %
0.50 lb Caramel/Crystal Malt - 40L (40.0 SRM) Grain 5.49 %
0.50 lb Special Roast (50.0 SRM) Grain 5.49 %
1.50 oz Northern Brewer [7.00 %] (60 min) Hops 34.0 IBU
0.50 oz Northern Brewer [7.00 %] (10 min) Hops 4.1 IBU
1.00 lb Brown Sugar, Dark (50.0 SRM) Sugar 10.99 %
1 Pkgs Nottingham Yeast (Lallemand #-)
Looks interesting...I would prb drop the brown sugar or at least reduce the quantity.

 
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