I actually have several questions about my brew #3, starting with this:
Is it possible to use too much grain for steeping in an extract recipe?
I'm going to make an extract clone of Brooklyn Brewery's Sorachi Ace, but was thinking of mixing up the steeping grain bill a bit after looking around on the forums. The original recipe simply calls for 2# of German Pilsner malt for the steeping grains. I am thinking of adding .25 # Vienna, .25# of wheat malt, and .25# Crystal 20L. (I admit I'm having trouble retracing my steps to figure out why I thought this blend might be an improvement on the original recipe; I could easily be talked out of it, or more decidedly into it.)
Your advice, please? Should I stick to the original 2#, or add the other grains and have about 2.75# of steeping grains?
I got the original recipe from BYO magazine, Dec. 2011. Here it is:
2 # Pilsner malt
2# Pilsner DME
4# Pilsner LME ***corrected amount (was erroneously 2# LME)****
1.0 corn sugar
.5 oz 12% Sorachi Ace hops at 60 min
.5 oz 12% Sorachi Ace hops at 30 min
5 oz 12% Sorachi Ace hops at 0 min
2.0 oz 12% Sorachi Ace hops, dry hop
Wyeast 1214 or White Labs WLP500
Steep grains at 148 F for 60 min. Boil for 60 min, adding hops at times indicated. Add LME and sugar late in boil (presumably also DME).
Is it possible to use too much grain for steeping in an extract recipe?
I'm going to make an extract clone of Brooklyn Brewery's Sorachi Ace, but was thinking of mixing up the steeping grain bill a bit after looking around on the forums. The original recipe simply calls for 2# of German Pilsner malt for the steeping grains. I am thinking of adding .25 # Vienna, .25# of wheat malt, and .25# Crystal 20L. (I admit I'm having trouble retracing my steps to figure out why I thought this blend might be an improvement on the original recipe; I could easily be talked out of it, or more decidedly into it.)
Your advice, please? Should I stick to the original 2#, or add the other grains and have about 2.75# of steeping grains?
I got the original recipe from BYO magazine, Dec. 2011. Here it is:
2 # Pilsner malt
2# Pilsner DME
4# Pilsner LME ***corrected amount (was erroneously 2# LME)****
1.0 corn sugar
.5 oz 12% Sorachi Ace hops at 60 min
.5 oz 12% Sorachi Ace hops at 30 min
5 oz 12% Sorachi Ace hops at 0 min
2.0 oz 12% Sorachi Ace hops, dry hop
Wyeast 1214 or White Labs WLP500
Steep grains at 148 F for 60 min. Boil for 60 min, adding hops at times indicated. Add LME and sugar late in boil (presumably also DME).