Help with recipe !

[Julian Høstan Urrea]

I signed up so I could ask you guys as my fellow breewers here in Norway couldnt help me much. So here's the story:

My uncle works in a ecologic bakeri and he's just been given a lot of premium dark malt extract. I'm pretty new to brewing , I've only done about 9 batches, kits mostly, except for a really tasty single hop pale ale.

My question is can this extract be used to make beer and what would you do. My intial thoughts are to buy cascade, us-05 and a bag of better beer (50%/50% sugar and dme ) boil with .ca 2 kilos of the dark malt extract and see what happens???? No clue really.

Any thoughts?

 

[RM-MN]

I signed up so I could ask you guys as my fellow breewers here in Norway couldnt help me much. So here's the story:

My uncle works in a ecologic bakeri and he's just been given a lot of premium dark malt extract. I'm pretty new to brewing , I've only done about 9 batches, kits mostly, except for a really tasty single hop pale ale.

My question is can this extract be used to make beer and what would you do. My intial thoughts are to buy cascade, us-05 and a bag of better beer (50%/50% sugar and dme ) boil with .ca 2 kilos of the dark malt extract and see what happens???? No clue really.

Any thoughts?

Why not gamble and assume that it is made for making beer and do a small batch? Instead of 20 liters, do a 10 liter batch (or smaller is you are less of a gambler than me) with half the amount of hops and yeast that a 20 liter batch would use. Then you will be sure if it is or is not suitable for making beer.

 

[Lefou]

Baking malt may not be converted to sugar as well as brewing extract. It may have more proteins and starch. Is this something Norwegians use to brew with? Adding amylase powder or malted wheat as an extra ingredient may help.
I really cannot say as I am not well-versed in Norwegian brewing tradition or what your dark malt has in it. I would take a chance and try it.

 

[Julian Høstan Urrea]

I like the idea of making a test batch. When it comes to brewing tradition I think we've got most of it from the rest of the world, excluding of couse our farm beer which is made in the woods over big fires ( yeah not kidding) also they use pine...

 

[Lefou]

Lars Marius Garshol has a website and a few followers here.

 

[Julian Høstan Urrea]

Lars Marius Garshol has a website and a few followers here.

I dont know who that is. I just picked a random photo to show you guys. The farmbeer (gårdsøl) is supposedly very good, but gives a bad hangover. Never tried it myself. The recipes are old and I've read that they use pine in some of them. Must be an interesting pint.

 

[Lefou]

Lars Marius Garshol is from Oslo and has a book on Norwegian farmhouse ale tradition. He also has a book on Lithuanian beer and has a website dealing with brewing.
Garshol.priv.no