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Old 11-20-2008, 12:23 AM   #1
jldc
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I am trying to understand a recipe in John Palmer's book How to Brew.


For the porter recipe it lists:
3.3 lb pale malt extract (LME) in boil
3.3 lb pale malt extract (LME) at knockout
0.5 lb crystal 60L malt
0.5 lb chocolate malt
0.25 lb black patent malt

I am not trying to brew this now or in the immediate future - I have just put my first batch in primary. I'm just trying to understand so that I could if I wanted.

Is crystal malt the same as caramel malt?

Do I have to steep the crystal, chocolate and black malts before beginning the partial boil? If I have to steep these malts does this qualify as a partial mash?

Is knockout the end of a 60 min wort boil?

Thanks

 
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Old 11-20-2008, 01:20 AM   #2
dontman
 
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Quote:
Originally Posted by jldc View Post
Is crystal malt the same as caramel malt?

Do I have to steep the crystal, chocolate and black malts before beginning the partial boil? If I have to steep these malts does this qualify as a partial mash?

Is knockout the end of a 60 min wort boil?

Thanks
Yes it is the same. Yes you steep at 150-160 for 30 mins or so. No it is not a partial mash.

Yes knockout is the end of the boil. I would add that LME sooner than knockout. Maybe 5 or 10 mins before knockout.
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Old 11-20-2008, 01:39 AM   #3
jldc
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Quote:
Originally Posted by dontman View Post
Yes it is the same. Yes you steep at 150-160 for 30 mins or so. No it is not a partial mash.

Yes knockout is the end of the boil. I would add that LME sooner than knockout. Maybe 5 or 10 mins before knockout.
Pretty much what I was thinking on all the questions. Thanks.

 
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Old 11-20-2008, 03:00 AM   #4
Bob
 
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I'd wait until knockout. By the time the wort cools to below sanitizing temperature, the LME will be sanitized; no reason to boil it.

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