First brew consulation

[peresian]

Hi all !
I have these things and wanna use for 20 l batch . Would you please tell me best recipe ? The temp room is about 28C but can down till 20c by ice . Hops are 56g per item . I have 3.3 kg dry malt powder , 4kg malt extract and 1.7 kg corn sugar and some irish moss .

Yeast :
Safale S-04
Safale US-05
Safbrew T-58
Lallemand Dry Yeast – Belle Saison
Lallemand Dry Yeast – Nottingham Ale

Hops:
Hallertauer Magnum Pellet
Amarillo Pellet
Cascade Pellet
Columbus Pellet
Citra Pellet

Thanks

 

[podz]

Use the 4 kg of extract and 1 kg of the dry malt powder - that will put you to about 6.5% ABV for a 20 liter batch. Don't put sugar in your beer, save that for bottling and even then you don't need very much.

Other than that, you didn't say which kind of extract and malt you have. That's important information when considering a recipe.

 

[TimmyWit]

how about a Citra Saison?

2.5Kg DME
.5Kg Cane (table) sugar - this will help get it nice and dry
7g Columbus - 60 Min
15g Citra - 20 Min
15g Citra - 5 Min
Belle Saison Yeast

Est OG = 1.058
IBUs = 27
Est ABV = 6.5%

 

[peresian]

Use the 4 kg of extract and 1 kg of the dry malt powder - that will put you to about 6.5% ABV for a 20 liter batch. Don't put sugar in your beer, save that for bottling and even then you don't need very much.

Other than that, you didn't say which kind of extract and malt you have. That's important information when considering a recipe.

Thanks !
Really I don't know the kind of extract and powder . no label ! I have no other choice . But it seems as usual .

 

[JayDubWill]

With almost 2 ounces for each of those hops you could make a very nice IPA, but what type of beer do you want to drink? IPA's are not everyone's favorite. As far as what type of extracts you have, take 10g of DME and mix it with 100ml of boiling water. Remove from heat and stir. Put it into a clear glass, take a photo and upload it here. Seriously though it will help you to know the color of the DME. Weather it's a wheat or pale ale DME that's another story and maybe someone with more experience with extracts can help. While your at it snap a pic of the LME and let us see that as well. If it's in a can, take a picture of any labels or anything else that can help us identify it.

Whatever beer you decide, you will want to cool it to 20c, 18c would be even better.

 

[peresian]

With almost 2 ounces for each of those hops you could make a very nice IPA, but what type of beer do you want to drink? IPA's are not everyone's favorite. As far as what type of extracts you have, take 10g of DME and mix it with 100ml of boiling water. Remove from heat and stir. Put it into a clear glass, take a photo and upload it here. Seriously though it will help you to know the color of the DME. Weather it's a wheat or pale ale DME that's another story and maybe someone with more experience with extracts can help. While your at it snap a pic of the LME and let us see that as well. If it's in a can, take a picture of any labels or anything else that can help us identify it.

Whatever beer you decide, you will want to cool it to 20c, 18c would be even better.

Kindly I will be happy if you would write about "adjusting hops and yeasts" .
example : these hops are good for american ale and these for english and so ....
Use ... for bittering at ... min and so for aroma and smell and dry hop.
Color must be near this :

Thanks masters !

 

[rodwha]

Your hops are all American. The Magnum is typically used just for bittering. The Cascade is a moderate AA (Alpha Acid) hop, whereas the rest are higher AA hops.

The S-04 and Nottingham are British yeasts, the US-05 is American, the T-58 is Belgian, and I'm unfamiliar with the other.

I'm gonna reach and grasp and call the extract an amber as it looks orange despite a thin hydrometer tube.

Do you like hoppy beers? Do you prefer lower alcohol levels or higher? We need a little bit of your preference to help formulate a recipe.

Do your hops show the AA levels for each?

 

[JayDubWill]

Your hops are all American. The Magnum is typically used just for bittering. The Cascade is a moderate AA (Alpha Acid) hop, whereas the rest are higher AA hops.

The S-04 and Nottingham are British yeasts, the US-05 is American, the T-58 is Belgian, and I'm unfamiliar with the other.

I'm gonna reach and grasp and call the extract an amber as it looks orange despite a thin hydrometer tube.

Do you like hoppy beers? Do you prefer lower alcohol levels or higher? We need a little bit of your preference to help formulate a recipe.

Do your hops show the AA levels for each?

+1 to what rodwha said, knowing what you like will help tremendously. What are some of your favorite commercial beers? You have some great ingredients and can do a number of styles.

 

[peresian]

Your hops are all American. The Magnum is typically used just for bittering. The Cascade is a moderate AA (Alpha Acid) hop, whereas the rest are higher AA hops.

The S-04 and Nottingham are British yeasts, the US-05 is American, the T-58 is Belgian, and I'm unfamiliar with the other.

I'm gonna reach and grasp and call the extract an amber as it looks orange despite a thin hydrometer tube.

Do you like hoppy beers? Do you prefer lower alcohol levels or higher? We need a little bit of your preference to help formulate a recipe.

Do your hops show the AA levels for each?

+1 to what rodwha said, knowing what you like will help tremendously. What are some of your favorite commercial beers? You have some great ingredients and can do a number of styles.

Thanks for reply .
As I did not drink ale yet I have no idea . Carlsberg seems fine but its not ale ! . I like to make all kinds (if I can) then choose my favorite .
I don't like to make alcohol lower than 4 cause DME & LME are not known .

 

[TimmyWit]

Where are you that you have never had ale?

Well, since you don't know what you like and we're still not 100% what type of DME you have, this is kind of a shot in the dark. How bout this:

2.5Kg DME
7g Columbus - 60 Min
15g You choose - 20 Min
15g You choose - 5 Min
US-05 yeast

Pick your 20 and 5 minute additions from Cascade and Citra. If your DME is amber, you will have an American Amber. If your DME is light, you will have a Pale Ale. If it's wheat, you will have an American wheat. Either way, you should have a tasty, easy drinking brew @ ~5% abv. Since you have never had an ale, I would recommend against doing an IPA. You can get an idea of what you think about hops with the recipe above. But, if you start with an IPA and find out you're not a hop head, you'll be stuck with 5 gallons that you have to choke down.

You can read about the hops here to help you decide:
http://www.usahops.org/index.cfm?fuseaction=hop_info&pageID=8

 

[peresian]

Where are you that you have never had ale?

Well, since you don't know what you like and we're still not 100% what type of DME you have, this is kind of a shot in the dark. How bout this:

2.5Kg DME
7g Columbus - 60 Min
15g You choose - 20 Min
15g You choose - 5 Min
US-05 yeast

Pick your 20 and 5 minute additions from Cascade and Citra. If your DME is amber, you will have an American Amber. If your DME is light, you will have a Pale Ale. If it's wheat, you will have an American wheat. Either way, you should have a tasty, easy drinking brew @ ~5% abv. Since you have never had an ale, I would recommend against doing an IPA. You can get an idea of what you think about hops with the recipe above. But, if you start with an IPA and find out you're not a hop head, you'll be stuck with 5 gallons that you have to choke down.

You can read about the hops here to help you decide:
http://www.usahops.org/index.cfm?fuseaction=hop_info&pageID=8

Danke
Ich liebe dich !
I'm Persian .
What will happen if mix DME with wheat powder ? If we can , how much allowed ?
Where can I find simple notes about ale styles ? American , England , Belgian , Indian and so
Thanks

 

[TimmyWit]

By wheat powder, do you mean wheat extract? Yes, you can mix extracts. The ratio depends on what you are going for. A Witbier, for example commonly uses both at about a 50/50 ratio.

There are a lot of resources to learn about styles. Here are a few online:

http://byo.com/component/acesearch/search?query=style profile
http://thebrewingnetwork.com/shows/The-Jamil-Show

A lot of those articles on BYO are written by the same guy who hosts the show on BN; Jamil Zainasheff. He also has a book titled Brewing Classic Styles