Alcoholica
Active Member
- Joined
- Jan 18, 2014
- Messages
- 40
- Reaction score
- 3
Well I was doing good and learning fast until the brew I made yesterday.. I got a partial mash recipe that was quite small (2.5 Gal) And looked easy and quick enough. And Upon advice I added sugar. But the wrong kind.
I failed to get the full instructions ..I should say he failed to give them to me.. Anyways.. I was supposed to add the sugar after the fermentation had already started and It was supposed to be dextrose not sucrose
After flame out I directly added about a half of a pound (1 cup to be exact) of table sugar to my wort..So ooops!
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Here is the original recipe:
3.3 lbs Briess golden Light LME
1/2 lb Briess Caramel Malt 40L (supposed to be 10L but LHBS only had 40L)
1/2 pound of priming sugar(Supposed to be added through fermentation But I dumped it in,oops)
hop pellet schedule in muslin sacks
.50 cascade 1 hr.
.20 cascade and .30 Centennial 20 min. same sack (centennials were my Idea)
.50 cascade 7 min.
Misc. Irish moss 15 min in muslin sack about a 1/2 tsp.(my Idea or deviation)
6g. of safale 04 ale yeast (was 11g but 6g is enough for 2.5 U.S. gallons)2weeks
3/4 tsp sugar per 12 oz bottle for carb 3 weeks
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I steeped the grains about 155-157 degrees F' for 90 minutes in a muslin sack and then added half the LME for boiling the hops...after the additions and flame out I added the remaining LME and then the sugar while it was still hot..Don't want infections right..
I let it steep and cool down for about 30 minutes and added to a LBK with cold water and it was at perfect pitching temp 63 F' So I stirred and pitched the yeast and stirred again....
..
So I'm just double checking here with this community to seek any advice, warnings ,opinions and input on what to do with this recipe gone mad
I mean I tried his home brew before and it was O.K. ..But he is telling me I did it wrong and it's ruined???
I'm also wondering if I should adjust the priming sugar in the 12 oz glass bottles. I Don't want a mess as well as cider,Thanks
I failed to get the full instructions ..I should say he failed to give them to me.. Anyways.. I was supposed to add the sugar after the fermentation had already started and It was supposed to be dextrose not sucrose
After flame out I directly added about a half of a pound (1 cup to be exact) of table sugar to my wort..So ooops!
---------------------------------------------------------------------------------------------------------
Here is the original recipe:
3.3 lbs Briess golden Light LME
1/2 lb Briess Caramel Malt 40L (supposed to be 10L but LHBS only had 40L)
1/2 pound of priming sugar(Supposed to be added through fermentation But I dumped it in,oops)
hop pellet schedule in muslin sacks
.50 cascade 1 hr.
.20 cascade and .30 Centennial 20 min. same sack (centennials were my Idea)
.50 cascade 7 min.
Misc. Irish moss 15 min in muslin sack about a 1/2 tsp.(my Idea or deviation)
6g. of safale 04 ale yeast (was 11g but 6g is enough for 2.5 U.S. gallons)2weeks
3/4 tsp sugar per 12 oz bottle for carb 3 weeks
----------------------------------------------------------------------------------------------------
I steeped the grains about 155-157 degrees F' for 90 minutes in a muslin sack and then added half the LME for boiling the hops...after the additions and flame out I added the remaining LME and then the sugar while it was still hot..Don't want infections right..
I let it steep and cool down for about 30 minutes and added to a LBK with cold water and it was at perfect pitching temp 63 F' So I stirred and pitched the yeast and stirred again....
..
So I'm just double checking here with this community to seek any advice, warnings ,opinions and input on what to do with this recipe gone mad
I mean I tried his home brew before and it was O.K. ..But he is telling me I did it wrong and it's ruined???
I'm also wondering if I should adjust the priming sugar in the 12 oz glass bottles. I Don't want a mess as well as cider,Thanks