Hi there
I've been doing kits for a year and just done my first extract which is busy fermenting. I'm looking at this next one below to get my processes right as trying steeping grains for first time. Apologies for long post...
Classic APA
Ingredients
8.5 lbs (3.86 kg) American two-row malt
0.25 lb (113 g) Crystal malt (20 °L)
0.5 lb (226 g) CaraVienne malt
7 AAU Columbus whole hops (0.5 oz/14g at 14% alpha acids) (60 min.)
0.5 oz (14 g) Centennial whole hops 11% alpha acids (15 min.)
0.5 oz (14 g) Cascade whole hops 6% alpha acids (5 min.)
1 oz (28 g) Cascade whole hops 6% alpha acids (0 min.)
1.5 oz (42 g) Centennial whole hops 11% alpha acids (dry)
Wyeast 1272 (American Ale II) yeast
Substitute 6.4 lbs (2.9 kg) of light-colored American liquid malt extract or 5.1 lbs (2.3 kg) of very pale dry malt extract for the American two-row malt. Mill the specialty grains and put them in a grain bag. Steep the bag in the 6 gallons (22.7 L) of strike water (RO water treated with 1 tsp calcium chloride) at 155 °F (68 °C) for 30 minutes. Lift the bag from the water and rinse gently with hot water. Let the bag drip into the kettle while adding the malt extract. Stir thoroughly and bring to a boil. Follow the main recipe from there.
- Is the strike water seperate from my wort boil pot that I'll add extract too? Not clear to a newbie! 😬
- is the chloride neccessary too?
- Assume after chilling I leave the hop sediment behind?
- when so I do that last dry hop
Addition for centential 7-10 days?
Any other suggestions welcome, just want to try out this before I try anything more complex.
Darren
I've been doing kits for a year and just done my first extract which is busy fermenting. I'm looking at this next one below to get my processes right as trying steeping grains for first time. Apologies for long post...
Classic APA
Ingredients
8.5 lbs (3.86 kg) American two-row malt
0.25 lb (113 g) Crystal malt (20 °L)
0.5 lb (226 g) CaraVienne malt
7 AAU Columbus whole hops (0.5 oz/14g at 14% alpha acids) (60 min.)
0.5 oz (14 g) Centennial whole hops 11% alpha acids (15 min.)
0.5 oz (14 g) Cascade whole hops 6% alpha acids (5 min.)
1 oz (28 g) Cascade whole hops 6% alpha acids (0 min.)
1.5 oz (42 g) Centennial whole hops 11% alpha acids (dry)
Wyeast 1272 (American Ale II) yeast
Substitute 6.4 lbs (2.9 kg) of light-colored American liquid malt extract or 5.1 lbs (2.3 kg) of very pale dry malt extract for the American two-row malt. Mill the specialty grains and put them in a grain bag. Steep the bag in the 6 gallons (22.7 L) of strike water (RO water treated with 1 tsp calcium chloride) at 155 °F (68 °C) for 30 minutes. Lift the bag from the water and rinse gently with hot water. Let the bag drip into the kettle while adding the malt extract. Stir thoroughly and bring to a boil. Follow the main recipe from there.
- Is the strike water seperate from my wort boil pot that I'll add extract too? Not clear to a newbie! 😬
- is the chloride neccessary too?
- Assume after chilling I leave the hop sediment behind?
- when so I do that last dry hop
Addition for centential 7-10 days?
Any other suggestions welcome, just want to try out this before I try anything more complex.
Darren