What is the purpose of the 2-row malt in my extract recipe? - Home Brew Forums

Register Now!
Home Brew Forums > Home Brewing Beer > Extract Brewing > What is the purpose of the 2-row malt in my extract recipe?

Reply
 
Thread Tools
Old 03-15-2008, 03:12 AM   #1
irunxcjm
Recipes 
 
Nov 2007
Olathe, KS
Posts: 137
Liked 1 Times on 1 Posts



I received my AHS West Coast Pale Ale kit today. The recipe is:

7 lbs Extra Pale Liquid Extract (1.3 SRM)
8.0 oz Caramel/Crystal Malt - 60L (60.0 SRM)
8.0 oz Pale Malt (2 Row) US (2.0 SRM)
1.50 oz Amarillo [8.90 %] (60 min)
0.75 oz Amarillo [8.90 %] (15 min)
0.75 oz Amarillo [8.90 %] (5 min)
1 Pkgs American Ale (Wyeast Labs #1056)


I know that specialty grains are steeped for the flavor and color that the grains give off. I also know that 2 row is a base malt and must be mashed to get any sugars out of it. Does steeping the 2 row give off flavors and colors like the Crystal? This is only my second batch and I am trying to learn everything I can about the process. Thanks in advance!

Jake

 
Reply With Quote
Old 03-15-2008, 03:29 AM   #2
Ooompa Loompa
Recipes 
 
Dec 2007
Colorado
Posts: 531
Liked 2 Times on 2 Posts


See post #16 of this thread. http://www.homebrewtalk.com/showthre...t=56802&page=2
__________________
Primary: Apfelwein, Irish Stout
Secondary: Nada
Bottle conditioning: Centennial IPA
Drinking: Super Shpadoinkle Blonde Ale

 
Reply With Quote
Old 03-15-2008, 04:02 AM   #3
irunxcjm
Recipes 
 
Nov 2007
Olathe, KS
Posts: 137
Liked 1 Times on 1 Posts


Thanks! I guess I should have searched a little better!!!

 
Reply With Quote
Old 03-15-2008, 07:47 PM   #4
tagz
Recipes 
 
Jan 2008
Posts: 2,040
Liked 273 Times on 192 Posts


interesting. i've never heard of steeping 2-row for the enzymes. can anyone give a bit more detail on this?

 
Reply With Quote
Old 03-16-2008, 06:23 AM   #5
Ooompa Loompa
Recipes 
 
Dec 2007
Colorado
Posts: 531
Liked 2 Times on 2 Posts


Quote:
Originally Posted by tagz
interesting. i've never heard of steeping 2-row for the enzymes. can anyone give a bit more detail on this?
I'm a magician. Simply by typing Austin Homebrew Supply I'll bet Forrest will be more then happy to chime in on this thread and give you some more info.
__________________
Primary: Apfelwein, Irish Stout
Secondary: Nada
Bottle conditioning: Centennial IPA
Drinking: Super Shpadoinkle Blonde Ale

 
Reply With Quote
Old 03-16-2008, 07:04 AM   #6
Jaybird
Sponsor
HBT_SPONSOR.png
 
Jaybird's Avatar
Recipes 
 
Jul 2006
Nor*Cal
Posts: 7,477
Liked 944 Times on 667 Posts


Quote:
Originally Posted by Ooompa Loompa
Damn how do you find $#!t so fast???
JJ
__________________
Need a False Bottom for your Keg, Kettle or Cooler?

I have been making custom False Bottoms for just about everything since 2008

Nor Cal Brewing Solutions, Reddings local homebrew store
(530)243-BEER and (530)221-WINE


Still have questions PM me here or hit the website.

http://www.norcalbrewingsolutions.com and like us on Facebook https://www.facebook.com/NorCalBrewingSolutionsfor Facebook only promos too
Smoke Cigars? www.stogietoys.com

*Member: The HBT Sweaty Fat Guy Cigar Club

 
Reply With Quote
Old 03-16-2008, 12:52 PM   #7
Austinhomebrew
Recipes 
 
Mar 2007
Posts: 3,588
Liked 121 Times on 100 Posts


So you won't have to use the link:


We added 2-row to all of our kits. 2-row has enzymes that (in theory) help "convert" more sugars and flavor out of the specialty grains. It is a good idea to add a little to every recipe. If you read about 2-row and mashing. it has nothing to do with getting the sugars out of the 1/2 pound of 2 row added. We add it for the enzymes and not the sugar. If you were trying to convert the sugars of the 2-row then you would need to steep it longer. If you follow the instructions you will be ok.

Forrest

 
Reply With Quote
Old 03-16-2008, 02:37 PM   #8
HP_Lovecraft
Recipes 
 
Jan 2008
Posts: 196
Liked 3 Times on 3 Posts


Curious though-
I'll do the same when making stouts, as they tend to use lots of non-crystal specialty grains.

But does crystal malts need enzymes? My understanding is that the starches have already been converted to sugars during the kilning process.

 
Reply With Quote
Old 03-16-2008, 06:34 PM   #9
tagz
Recipes 
 
Jan 2008
Posts: 2,040
Liked 273 Times on 192 Posts


+1 on the above question. also, most of the opinions i've read say that you'll get additional starches that will cloud the beer and make it less stable. any additional insight would be appreciated.

 
Reply With Quote
Old 03-16-2008, 06:40 PM   #10
david_42
 
david_42's Avatar
Recipes 
 
Oct 2005
Willamina & Oak Grove, Oregon, USA
Posts: 25,593
Liked 151 Times on 142 Posts


Mashing crystal malts improves the extraction, anywhere from 50% to 100% better depending on the Lovibond. Really dark grains, like black patent & roasted barley, the improvement is small.
__________________
Remember one unassailable statistic, as explained by the late, great George Carlin: "Just think of how stupid the average person is, and then realize half of them are even stupider!"

"I would like to die on Mars, just not on impact." Elon Musk

 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Malt Liquor Recipe (Extract) coeceo Recipes/Ingredients 36 08-12-2011 06:08 AM
Help with Recipe: Diastatic malt extract NWPAbrewer Extract Brewing 3 10-07-2009 11:13 AM
Recipe Suggestion - Light Malt Extract minger Beginners Beer Brewing Forum 4 01-30-2009 05:20 PM
Malt extract & Recipe questions bucknutbrew Extract Brewing 1 12-18-2008 04:29 AM


Forum Jump