Easiest beer I have ever made recipe

[Krrazy]

... by the way...how do you increase malt flavor an a batch like this? This was my first extract batch. I'm guessing the only "knob to turn" is to add more steeping grains?

 

[Cacaman]

Batch #2 ingredients have arrived!

 

[NLIGHTLE1]

I just got to try the first bottle of this tonight and all I can say is WOW I followed the recipe to the T except the Orange at the last ten minutes instead I added bittering Orange peels the last four days before i bottled and it was awesome!!!!! I have the stuff to do the exact recipe this Sunday so I can let you guys know the difference if any....but honestly I think think is a fantastic brew that would be very hard to mess up....a big thx to the OP this will definitely stay in my line up for a ling time

 

[Gopher40]

Have you done this with a full boil? I have always heard that if you are able to go with a full boil to do so, after steeping the grains in 2 1/2 - 3 gallons.

 

[NTOLERANCE]

... by the way...how do you increase malt flavor an a batch like this? This was my first extract batch. I'm guessing the only "knob to turn" is to add more steeping grains?

I dunno, I think its really heavy on the malt flavor the way it is. If anything it could be called too malty in my opinion.

I would go with light DME instead of wheat DME for more malt flavor.

 

[Justibone]

... by the way...how do you increase malt flavor an a batch like this? This was my first extract batch. I'm guessing the only "knob to turn" is to add more steeping grains?

Mash at a slightly lower temp, like 147F, and you will get more malt sugars. Above 150F you get a combination of different sugars, but if you let your beta-amylase (starch-breaking enzyme) survive by staying below 150F, you should get a maltier beer.

Of course that makes a bigger difference the more grain you mash, as opposed to using extract.

http://www.howtobrew.com/section3/chapter14-1.html

 

[Krrazy]

Mash at a slightly lower temp, like 147F, and you will get more malt sugars. Above 150F you get a combination of different sugars, but if you let your beta-amylase (starch-breaking enzyme) survive by staying below 150F, you should get a maltier beer.

Of course that makes a bigger difference the more grain you mash, as opposed to using extract.

Thank you for the reply to my question...I think something got lost in the mix.

You alluded to it, but that explanation works for AG (which I usually do). This an extract recipe and there isn't any mashing involved...I was asking what one could do (if anything) to adjust the results of an extract batch to have a more malty finish.

It may be definition of terms but in my experience, mashing at lower temperatures results in more fermentable sugars which ultimately leads to a drier finished beer. I would mash at a higher temp to get more malty sweetness and body...but perhaps that just a matter of taste and description of "malty."

 

[Cacaman]

He meant during the steeping of the grains before you add the extract. Read the OP carefully and you'll see what he meant.

 

[NTOLERANCE]

Thank you for the reply to my question...I think something got lost in the mix.

You alluded to it, but that explanation works for AG (which I usually do). This an extract recipe and there isn't any mashing involved...I was asking what one could do (if anything) to adjust the results of an extract batch to have a more malty finish.

It may be definition of terms but in my experience, mashing at lower temperatures results in more fermentable sugars which ultimately leads to a drier finished beer. I would mash at a higher temp to get more malty sweetness and body...but perhaps that just a matter of taste and description of "malty."

I didnt check, but have you brewed this yet?

 

[dcummings1998]

Pardon my ignorance, but unless I misread something it looks like you pour the hot wort into the primary without first cooling it. Am I correct, or did I miss that info? Does the precooled water do the trick?

If you don't need to cool it, I'm making this beer this weekend (don't have a chiller yet and don't want to borrow my friend's again).

 

[Tiedye]

Pardon my ignorance, but unless I misread something it looks like you pour the hot wort into the primary without first cooling it. Am I correct, or did I miss that info? Does the precooled water do the trick?

If you don't need to cool it, I'm making this beer this weekend (don't have a chiller yet and don't want to borrow my friend's again).

This was my first batch and I also did not have a chiller at the time. Adding the chilled RO water did the trick! The batch turned out really nice!

 

[dcummings1998]

This was my first batch and I also did not have a chiller at the time. Adding the chilled RO water did the trick! The batch turned out really nice!

Done deal, I'm making this in the next few days!

 

[Krrazy]

I didnt check, but have you brewed this yet?

Yes I have, it turned out great -- I posted a picture of my pint a page or so ago. I basically used the original recipe with your extra hop reccomendation and I really like the outcome...like I said, this was my first extract batch after a few years of all grain and I was just trying to learn more about the variables to change with my questions regarding maltyness. It finished really nice and clean with a nice aroma of the orange and coriander. The body is nice and creamy too. I brought a six-pack to a cookout last weekend and everyone that tried it enjoyed it as well.

I poured in an additional half pound of 2-row that I wanted to finish off during steeping phase.

 

[dcummings1998]

I can't seem to find RO water. All I can find is Distilled (steam distilled) and Drinking (microfiltered). Thoughts?

 

[NTOLERANCE]

I can't seem to find RO water. All I can find is Distilled (steam distilled) and Drinking (microfiltered). Thoughts?

RO water is water that has been treated through reverse osmosis.

If the drinking water filtered through UV light?

Either will likely work. There are two reasons for the RO water.

One, nothing is living in it. Since you are pouring your wort driectly onto the water, you dont want an nasties in it. There will be some bacteria and such in tap water.

Second is to soften the water. This is secondary to it being free of bacteria.

Go with the drinking water. You should be good.

 

[NTOLERANCE]

This was my first batch and I also did not have a chiller at the time. Adding the chilled RO water did the trick! The batch turned out really nice!

Wort temp will likely be higher than most chillers will drop it to, but its still within the limits of the safale 05.

 

[NTOLERANCE]

Going to brew up 10 gallons of this when I get back form a business trip. Going to toss in some Choc malt to redden the color up and go with fuggles hops.

Once youve got he process down, time to experiment!

 

[dcummings1998]

RO water is water that has been treated through reverse osmosis.

If the drinking water filtered through UV light?

Either will likely work. There are two reasons for the RO water.

One, nothing is living in it. Since you are pouring your wort driectly onto the water, you dont want an nasties in it. There will be some bacteria and such in tap water.

Second is to soften the water. This is secondary to it being free of bacteria.

Go with the drinking water. You should be good.

Well I went with distilled, so unless that's out of the question, it's what I'm going with. However, I use distilled in my spray bottles with Star San, so it wouldn't be a waste if I need to get another type.

Also, I grabbed some Safbrew t-58 on the recommendation of the LHBS guys, but I forgot to make sure the temps would be alright with that yeast. Hopefully it's fine without chilling the wort.

I also opted for bitter orange peel, which will hopefully be a nice touch.

Planning on brewing Saturday. Looking forward to this one!

 

[DEWSBREW]

Kegged mine yesterday, tasted a sample of the "leftovers" ought to be really good cold and carb'd!!!! Thanks for the recipe, will prob try your Pale Ale recipe next or in the near future-all my kegs are full right now must elevate my intake to make more room --but I am having trouble finding the link, I know I saw it somewhere ---Thanks again

 

[dcummings1998]

Just brewed a batch of this today. I think it all went really well, and I'm looking forward to a killer beer!

 

[NTOLERANCE]

Kegged mine yesterday, tasted a sample of the "leftovers" ought to be really good cold and carb'd!!!! Thanks for the recipe, will prob try your Pale Ale recipe next or in the near future-all my kegs are full right now must elevate my intake to make more room --but I am having trouble finding the link, I know I saw it somewhere ---Thanks again

Usually when I am brewing this, I put 2 gallons of the cold RO water into the carboy, then add my hot wort. Once the wort is all in, I top off with more cold RO water. No waste!

I dont even bother with a OG sample any more. There will be plenty of sugar for the yeast to attack.

 

[MimersMead]

Brewed this on on Sunday, day 4 and the foam has already collapsed. I was a little surprised how quick the fermentation was on this!

It's going to have to wait before I bottle though, I'm heading north for a course. As soon as I get home though, bottling day!

 

[DEWSBREW]

I must sadly report after last weekend the keg is dead, had some neighbors over for a cook out. I have plenty of BMC they all left as compensation. Will def brew this again.

 

[NTOLERANCE]

Brewed this on on Sunday, day 4 and the foam has already collapsed. I was a little surprised how quick the fermentation was on this!

It's going to have to wait before I bottle though, I'm heading north for a course. As soon as I get home though, bottling day!

Its pretty vigorous the first few days.

 

[NTOLERANCE]

I must sadly report after last weekend the keg is dead, had some neighbors over for a cook out. I have plenty of BMC they all left as compensation. Will def brew this again.

Hm.....pour all the BMC into a keg and recarb. Serve and let them enjoy.

 

[Cacaman]

+1 for feeding them their own trash

(No offense to them, I'm sure they're lovely)

 

[mountainbrewdude]

I brewed this up three weeks ago, primary one week, secondary one week, due to high temps in fermentation, and one week in bottle. At bottling it was very malty, no citrus, yesterday a ton of citrus, still needs another week or two, but awesome brew!

 

[NTOLERANCE]

I brewed this again, 10 gallons this time, and tried to get more of a red hue to it.
I also more asertively hopped it. So, esentially its not the same recipe anymore, but more of an evolution. Still super easy to make:

5 Gallon Recipe:

6.6 lbs of Pale Liquid Extract
1/2 lb light dry extract
1/2 lb of Crystal 20L
.25 lb Choc Malt
.5 oz nugget at 60 min
.5 EKG at 10 min
.5 EKG at 5 min

Safale 05

This one was 2 gallons of RO water (chilled, waitng in the carboy) and the rest tap water.

OG came in at about 1.47

Should have a redish hue in the glass at 15.3 srm. Right now its a dark red/brown.

 

[motleybrews]

I will be doing this as soon as I have a free primary.

I might have missed it, but this should be stickied for us new brewers. Seems like a super easy brew that is great for new and old brewers alike...something that can easily be taken and customized

 

[NTOLERANCE]

I might have missed it, but this should be stickied for us new brewers. Seems like a super easy brew that is great for new and old brewers alike...something that can easily be taken and customized

I came up with this as a launching pad to try other ingredients and make beer when I was feeling lazy

This will make good beer for the novice, and hopefuly inspire them to experiment and come up with other recipes.

Deserving of a sticky? I dunno....