Hello, im planing to brew my first extract beers. Before i brewed for 4 years with kits. I made my own recipes. I did read a lot of books and forum articles, but i still have a few questions.
so here are the questions:
1) is the method ok ?
2) should i use 12 liters or 12.5 liters to get 9.5 liters of brew in the fermentor ?
3) if i get 9 liters of beer in the fermentor , it's ok to add 500 ml of water ? it will be diluted too much ?
4) it is too much sugar compared to malt extract ? 500 grams its about 20-22% of the total fermentables
5) the steeping malts are ok ? also the quantities ? they are too few or too much ?
6) the final gravities are too high ?
7) its ok to move the wort from the kettle to the fermentor by simply pouring it (after cooled) ? or should i use an auto-siphon ?
8) do i need to use irish moss ?
9) i like the trappist and abbey beers, with these recipes, will i get anywhere close to them ?
recipes & method below
Here are the recipes for the Dubbel & Tripel beers:
dubbel – 7% - 7.5% (og 1074 - fg 1019) ibu 20-22 - srm 27-28
batch size: 9.5 liters
12 liters of water
1.3 kg malt extract light (60 min)
500 gr brown candi sugar (15 min)
90 gr priming sugar
125 gr malt belgian special b (steep 30 min)
125 gr malt german abbey (steep 30 min)
100 gr malt belgian biscuit (steep 30 min)
75 gr malt belgian chocolate (steep 30 min)
75 gr malt german wheat (steep 30 min)
11 gr hamei styrian goldings (bittering) (60 min)
9 gr hamei hallertau mittelfrueh (flavor) (15 min)
7 gr hamei hallertau mittelfrueh (aroma) (5 min)
7 gr crushed coriander(15 min)
7 gr liquorice (15 min)
5 gr curacao peel (15 min)
yeast: Wyeast 1762 - Belgian Abbey II™
tripel - abv 8.5% - 9% (og 1087 fg - 1022) ibu 31-33 - srm 7.0
batch size: 9.5 liters
12 liters of water
1.7 kg malt extract light (60 min)
500 gr light candy sugar (15 min)
90 gr priming sugar
125 gr malt german carapils (steep 30 min)
125 gr malt german abbey (steep 30 min)
75 gr malt belgian biscuit (steep 30 min)
50 gr malt german wheat (steep 30 min)
20 gr hamei styrian goldings (bittering) (60 min)
12 gr hamei hallertau mittelfrueh (flavor) (15 min)
6 gr hamei hallertau mittelfrueh (aroma) (5 min)
7 gr crushed coriander (15 min)
5 gr curacao peel (15 min)
5 gr liquorice (15 min)
5 gr elderflowers (15 min)
yeast: Wyeast 1762 - Belgian Abbey II™
the method i will use is this:
1. Fill the brew pot with 12 liters of cool water. Turn the heat on and bring the water to 72° C. Remove the brew pot from the heat and place specialty grain bag in the pot. Allow grains to steep for 30 minutes.
2. Remove specialty grains from the brew pot. Allow the grains to drain, avoid squeezing. With a sterile cup take some water from the pot and rinse them.
3. Add the malt extract to the water. Stir the extract until it is completely dissolved ! (1-2 minutes)

4. Place the brew pot back on the heat and bring the wort to a rolling boil.

5. Add the Bittering hops for 60 minutes.

6. Add the Candi Sugar, Flavor Hops and the Spices with 15 minutes left in boil (45 Minutes after adding the bittering hops).
7. Add the Aroma Hops with 5 minutes left in boil - if needed. (55 Minutes after adding the bittering hops).

8. After 60 minutes of boiling remove brew pot from heat. Put the lid on.
9. Cool the wort in an ice bath and cold water in your sink. Change the water every 5 minutes. (until it’s below 28 ° C)

10. Add the wort to the primary fermenter.
11. If the wort quantity is under 9 liters, top it to a little over 9 liters.

12. Aerate the wort by stirring for 2-3 minutes.

13. Take Original Gravity reading and record it.

14. When wort is at or below 23° C pitch the yeast.

15. Seal the primary fermenter with lid (for buckets) then attach the airlock half filled with sanitizing solution.


Fermentation should be completed within 10-14 days.


16. Take and record Final Gravity.
17. Siphon the beer out of the primary fermenter in the bottling bucket.

18. Bring 200 ml of water to boil and add the Priming sugar. Stir and simmer for 10 minutes.

19. Add the priming solution to the bottling bucket. Stir a little the beer.

20. Bottle the Beer!
thanks !
so here are the questions:
1) is the method ok ?
2) should i use 12 liters or 12.5 liters to get 9.5 liters of brew in the fermentor ?
3) if i get 9 liters of beer in the fermentor , it's ok to add 500 ml of water ? it will be diluted too much ?
4) it is too much sugar compared to malt extract ? 500 grams its about 20-22% of the total fermentables
5) the steeping malts are ok ? also the quantities ? they are too few or too much ?
6) the final gravities are too high ?
7) its ok to move the wort from the kettle to the fermentor by simply pouring it (after cooled) ? or should i use an auto-siphon ?
8) do i need to use irish moss ?
9) i like the trappist and abbey beers, with these recipes, will i get anywhere close to them ?
recipes & method below
Here are the recipes for the Dubbel & Tripel beers:
dubbel – 7% - 7.5% (og 1074 - fg 1019) ibu 20-22 - srm 27-28
batch size: 9.5 liters
12 liters of water
1.3 kg malt extract light (60 min)
500 gr brown candi sugar (15 min)
90 gr priming sugar
125 gr malt belgian special b (steep 30 min)
125 gr malt german abbey (steep 30 min)
100 gr malt belgian biscuit (steep 30 min)
75 gr malt belgian chocolate (steep 30 min)
75 gr malt german wheat (steep 30 min)
11 gr hamei styrian goldings (bittering) (60 min)
9 gr hamei hallertau mittelfrueh (flavor) (15 min)
7 gr hamei hallertau mittelfrueh (aroma) (5 min)
7 gr crushed coriander(15 min)
7 gr liquorice (15 min)
5 gr curacao peel (15 min)
yeast: Wyeast 1762 - Belgian Abbey II™
tripel - abv 8.5% - 9% (og 1087 fg - 1022) ibu 31-33 - srm 7.0
batch size: 9.5 liters
12 liters of water
1.7 kg malt extract light (60 min)
500 gr light candy sugar (15 min)
90 gr priming sugar
125 gr malt german carapils (steep 30 min)
125 gr malt german abbey (steep 30 min)
75 gr malt belgian biscuit (steep 30 min)
50 gr malt german wheat (steep 30 min)
20 gr hamei styrian goldings (bittering) (60 min)
12 gr hamei hallertau mittelfrueh (flavor) (15 min)
6 gr hamei hallertau mittelfrueh (aroma) (5 min)
7 gr crushed coriander (15 min)
5 gr curacao peel (15 min)
5 gr liquorice (15 min)
5 gr elderflowers (15 min)
yeast: Wyeast 1762 - Belgian Abbey II™
the method i will use is this:
1. Fill the brew pot with 12 liters of cool water. Turn the heat on and bring the water to 72° C. Remove the brew pot from the heat and place specialty grain bag in the pot. Allow grains to steep for 30 minutes.
2. Remove specialty grains from the brew pot. Allow the grains to drain, avoid squeezing. With a sterile cup take some water from the pot and rinse them.
3. Add the malt extract to the water. Stir the extract until it is completely dissolved ! (1-2 minutes)

4. Place the brew pot back on the heat and bring the wort to a rolling boil.

5. Add the Bittering hops for 60 minutes.

6. Add the Candi Sugar, Flavor Hops and the Spices with 15 minutes left in boil (45 Minutes after adding the bittering hops).
7. Add the Aroma Hops with 5 minutes left in boil - if needed. (55 Minutes after adding the bittering hops).

8. After 60 minutes of boiling remove brew pot from heat. Put the lid on.
9. Cool the wort in an ice bath and cold water in your sink. Change the water every 5 minutes. (until it’s below 28 ° C)

10. Add the wort to the primary fermenter.
11. If the wort quantity is under 9 liters, top it to a little over 9 liters.

12. Aerate the wort by stirring for 2-3 minutes.

13. Take Original Gravity reading and record it.

14. When wort is at or below 23° C pitch the yeast.

15. Seal the primary fermenter with lid (for buckets) then attach the airlock half filled with sanitizing solution.


Fermentation should be completed within 10-14 days.


16. Take and record Final Gravity.
17. Siphon the beer out of the primary fermenter in the bottling bucket.

18. Bring 200 ml of water to boil and add the Priming sugar. Stir and simmer for 10 minutes.

19. Add the priming solution to the bottling bucket. Stir a little the beer.

20. Bottle the Beer!
thanks !
