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mscott987

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I am about to start cooking a brown ale and I was curious about one part of the recipe. It says that it should be primed with 1/2 cup of dried malt extract. I have plain light malt extract and an amber extract. Which one would be better suited for a brown ale?
 
only 1/2 cup? How big is the batch? If its a typical 5 gallon batch that can't be enough. I think when priming with DME its is reccomended 1.25 cups per 5 ounces, but I'm not 100% sure because I use corn sugar and its 3/4 cup. However I know DME is more than that.
 
mscott987 said:
I am about to start cooking a brown ale and I was curious about one part of the recipe. It says that it should be primed with 1/2 cup of dried malt extract. I have plain light malt extract and an amber extract. Which one would be better suited for a brown ale?
As a complete noob I may be asking a stupid question here, but here it goes anyways...

Isn't priming for when you bottle? If you're just doing the cooking what are you priming? Is this in reference to a starter?
Curious,
Matt
 
Your right. Priming is at the botteling step. But, I am a relative newbie as well, this is my sixth batch. I just wanted to make sure that I have the right ingredients.
 
ma2brew said:
As a complete noob I may be asking a stupid question here, but here it goes anyways...

Isn't priming for when you bottle? If you're just doing the cooking what are you priming? Is this in reference to a starter?
Curious,
Matt
He's most likely (at least hopefully) just getting all his eggs ready for the whole process. Priming is in reference to the bottling stage.
 
BierMuncher said:
He's most likely (at least hopefully) just getting all his eggs ready for the whole process. Priming is in reference to the bottling stage.
OK, just making sure. I'm doing my first extract this weekend and trying to make sure I have all the terminology right.
 

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