Extract Experts, Lend Me Your Ears...

[TasunkaWitko]

...or, in this case, I guess it should be, "lend me your eyes...."

I brewed a 1-gallon, all-grain batch of beer recently - and it was good...really good. There was only one fault with it (head/head retention), and I am 99 & 44/100% certain that was my fault.

It was so good, in fact, that I think it might become my first 5-gallon batch of beer.

So, I am wondering if you guys could help introduce me to the fundamentals involved with extract brewing. I've read a few things about extract brewing; however, considering that I have never done it before, I'd like to start with a "clean slate." I am quite familiar with all-grain brewing concepts, procedures and terms.

Here is the 1-gallon, all-grain recipe:

https://www.homebrewtalk.com/showthread.php?t=596935

I should have all of the necessary equipment, but some things I need to know are:

1. Will this beer be "just as good" using extract?

2. Which extract(s), and how much should I use?

3. The recipe uses flaked oats - how much and how do I incorporate them into the recipe?

4. What is a general run-down of the procedure?

Thanks in advance -

Ron

 

[RM-MN]

When you did your mash and collected the wort you had extracted it from the grains. That's the basis of extract. Now your wort had a lot of water in it so let's concentrate it. That concentrated wort is what is called extract. Remove some more of the water and you now have dry extract. When you buy extract you get concentrated wort with the flavor and color of the grains included in the original mash. Briess had at one time listed the ingredients in their extract and may still but as I recall it was hidden away and took some digging to find.

Will the beer be just as good as the original? Quite possibly if you do the homework and make sure to get the right extract. One thing that will be different is the color. Concentrating the wort causes it to darken. No way around that.

When you add oats to the recipe it is there for the "slick" mouthfeel that oats produce. In the mash the starch is converted to sugar leaving just the slick. If you don't do a mash you don't have the enzymes to do the conversion so while you can get the "slick" you also get starch haze in the beer. That isn't a big issue in a stout because they are so dark you can't see the haze. You will in your Blauer Mond. The only way around that is to add the enzymes, usually by doing a mini-mash with some malted barley.

General rundown of the procedure is the same as you would have had if you had produced the wort with a couple exceptions. Use only part of the wort at the start of the boil as you add the hops. The rest is added near or at the end of the boil to reduce the darkening caused by the Maillard reaction. The other exception is that most extract recipes assume you have a small pot and must add top-off water to the fermenter. If your pot is large enough for the full volume you can do it that way.

The amount of extract you use is determined by the desired OG. Since the extract has a guaranteed amount of sugar you can easily calculate how much to use. Here's an easy calculator to use. http://www.brewersfriend.com/homebrew/recipe/calculator/?utm_source=homebrewtalk

 

[TasunkaWitko]

This is outstanding and comprehensive information, sir. Thank you!

 

[Lefou]

The oats in a true wit should contribute to beer haze. As a matter of fact, the wheat should also add grainy haze because a true wit will include a portion of unmalted wheat in the grist ... with extract you'll be relying on the oats unless you want to add some wheat, too.

Briess has an excellent .PDF reference for all their extracts and I sometimes use their product data sheets for general information and advice. The data sheets will give densities per unit LME/DME dissolved in water which will help you estimate gravity. Right now I'm working on a partial mash Heller Weizenbock recipe using Briess extract and Vienna malt grains. Can't wait to boil it up.

For beers, Briess sells multiple base malt extracts, liquid and dry, to choose from so you can adjust color to your preference. Here's great link ...
http://www.brewingwithbriess.com/Products/Default.htm
Make sure JavaScript is enabled in your browser because the site has some great interactive tabs that can lead you to even more good product info.

 

[TasunkaWitko]

Thanks, Lefou - When I get closer to giving this project a start, I'll be sure to check in with my progress, and would very much be grateful to both of you for the continued suggestions.

Ron

 

[kristiismean]

Your Grain bill is:
50% 2 row
40% white wheat
10% flaked oats.

because wheat extract is Not 100% wheat, more like 60% to 40%, I would go with:
5 Lbs wheat DME
2 Lbs 2 -row DME
1 lbs Flaked oats steeped for 20 minutes at 150

good wheat LME that I have used before is from Williamsbrewing.com

https://www.williamsbrewing.com/GERMAN-WEIZENMALT-33-LBS-P3488.aspx