Hi all,
I'll be brewing my first beer in two years tomorrow. I've only brewed 5 times before, so I'm still very much a novice. In preparation, I've been vigorously researching, and decided to alter my previous technique to include higher boiling volumes and late extract addition - hopefully this improves my product. I'm brewing an amber and this is what I'm thinking of doing. Any suggestions would be greatly appreciated!
1) Steep for 30 mins in 1.5 gal:
6oz 80*L American crystal malt
3oz German dark Munich malt
1 oz roasted barley
(Sparge in small amount of water)
2) Add water to obtain 3 gal
3) Add 0.86lbs DME and 1oz Northern Brewer (bittering hop)
Boil for 45 mins, then add 4.9lbs DME, 1oz willamette (flavoring hop), and 1tsp. Irish moss
4) Boil for 14 mins, then add 1 oz Willamette (aroma hop).
5) Boil for 1 minute, then cool and add water to obtain 5 gal final volume.
6) Aerate, then pitch yeast at 70 (wyeast London ale - should I make a starter for this?)
**One more thing: I have had my previous beers finish at a high gravity and be slightly too sweet. I read that replacing some of the DME for sugar can fix this. That said, this technique is so different from what I have done before, I may be fine.
Obviously I'm omitting gravity and temps here, but does this look like a solid plan? Thanks!
I'll be brewing my first beer in two years tomorrow. I've only brewed 5 times before, so I'm still very much a novice. In preparation, I've been vigorously researching, and decided to alter my previous technique to include higher boiling volumes and late extract addition - hopefully this improves my product. I'm brewing an amber and this is what I'm thinking of doing. Any suggestions would be greatly appreciated!
1) Steep for 30 mins in 1.5 gal:
6oz 80*L American crystal malt
3oz German dark Munich malt
1 oz roasted barley
(Sparge in small amount of water)
2) Add water to obtain 3 gal
3) Add 0.86lbs DME and 1oz Northern Brewer (bittering hop)
Boil for 45 mins, then add 4.9lbs DME, 1oz willamette (flavoring hop), and 1tsp. Irish moss
4) Boil for 14 mins, then add 1 oz Willamette (aroma hop).
5) Boil for 1 minute, then cool and add water to obtain 5 gal final volume.
6) Aerate, then pitch yeast at 70 (wyeast London ale - should I make a starter for this?)
**One more thing: I have had my previous beers finish at a high gravity and be slightly too sweet. I read that replacing some of the DME for sugar can fix this. That said, this technique is so different from what I have done before, I may be fine.
Obviously I'm omitting gravity and temps here, but does this look like a solid plan? Thanks!
