Sheridan13
New Member
Hey all, Noob brewer in San Diego here.
So I made a very simple pale ale for my first attempt, which surprised me with its success. I hit the OG and FG within .002, and the taste was as good as anything I would expect off the shelf. Thinking I had this stuff mastered I attempted something a little heavier, as well as attempting to correct the things I did wrong the first time.
I decided on an IPA and used Beercalculus.com to tweak a few different IPA recipes Id seen. With my first brew, the grain bill was 5 pounds of pale extract and 1 pound of caramel malt. The directions had me bring the boil water to 160 degrees, then turn the heat off and steep the caramel malt for 10 minutes. Remove the malt, and bring it to a boil. Add extract etc
So the IPA called for 5 pounds of extract 1 pound of Belgium candy sugar, and 4 pounds of grain. 2 pounds of American Two row pale, 1 pound of Munich Malt, and 1 pound of Crystal 20L. So I repeated the process of bringing water to 160 degrees and making tea, just with 4 bags this time.
I finished the boil, cooled the wort, poured it in the carboy, and shook it up for about 5 minutes. Before I pitched the yeast, I took a specific gravity read and got 1.045 instead of the 1.066 I was expecting. So, where did I screw up? Im guessing its in the steeping, as even I cant mess up pouring 5 pounds of extract into a pot. More importantly, is this going to create a really off balance beer? I realize my IPA will only have an ABV of around 3%, but Im more concerned with how it will taste. I made this Sunday, and other then the extremely low OG, everything else is going smooth with plenty of fermentation going on within 24 hours. Thanks for any thoughts.
So I made a very simple pale ale for my first attempt, which surprised me with its success. I hit the OG and FG within .002, and the taste was as good as anything I would expect off the shelf. Thinking I had this stuff mastered I attempted something a little heavier, as well as attempting to correct the things I did wrong the first time.
I decided on an IPA and used Beercalculus.com to tweak a few different IPA recipes Id seen. With my first brew, the grain bill was 5 pounds of pale extract and 1 pound of caramel malt. The directions had me bring the boil water to 160 degrees, then turn the heat off and steep the caramel malt for 10 minutes. Remove the malt, and bring it to a boil. Add extract etc
So the IPA called for 5 pounds of extract 1 pound of Belgium candy sugar, and 4 pounds of grain. 2 pounds of American Two row pale, 1 pound of Munich Malt, and 1 pound of Crystal 20L. So I repeated the process of bringing water to 160 degrees and making tea, just with 4 bags this time.
I finished the boil, cooled the wort, poured it in the carboy, and shook it up for about 5 minutes. Before I pitched the yeast, I took a specific gravity read and got 1.045 instead of the 1.066 I was expecting. So, where did I screw up? Im guessing its in the steeping, as even I cant mess up pouring 5 pounds of extract into a pot. More importantly, is this going to create a really off balance beer? I realize my IPA will only have an ABV of around 3%, but Im more concerned with how it will taste. I made this Sunday, and other then the extremely low OG, everything else is going smooth with plenty of fermentation going on within 24 hours. Thanks for any thoughts.