Alrighty now. A comparison between two quick extract batches. Two bitters, one with Briess Pale Ale DME, the other with Munton's Amber DME.
Does Muntons document what malts are used for their extracts?
That's 2T, not 2t, and it probably is a lot. As @BrewnWKopperKat pointed out it's actually less than what the recipe calls for.Just a question, still grasping water and im referring to 2 tsp of gypsum
That was post #69.I learned to brew with Charlie Papazian's books The New Complete Joy of Home Brewing and The Home Brewer's Companion. He seems to have been a fan of gypsum. It may have influenced my tastes.
I do not know my water chemistry. I filter my tap water to get rid of chlorine, but it removes other stuff as well. This may effect my preferences.
So the answer is trial and error. I use no software in my brewing.
That's 2T, not 2t, and it probably is a lot. As @BrewnWKopperKat pointed out it's actually less than what the recipe calls for.
In responding to a similar question on a different recipe I said this:
That was post #69.
Sorry I took so long to respond. I was out of town and off line.
I've never read John Palmer. I am unacquainted with Brewer's Friend. You did not misread. My 2 tablespoons is less than the 8 teaspoons Charlie Papazian had for Toad Spit Stout, probably because I though that it sounded like a lot when I first brewed it. All I can say is that I liked my Toad Hall Stout.2 tablespoons?!?!? Into 5.5 gallons??? Yowza.
2 tablespoons of gypsum into 5.5 gallons of water will add 643 mg/l of sulfate on top of what’s already there. That’s more than ”a lot”. John Palmer’s “very bitter” range is 150-350 mg/l.
Not to mention 268 mg/l of calcium, which Brewer’s Friend places in the “harmful” range.
* based on the Brewer’s Friend Advanced Water Chemistry tool.
I‘m hoping I’ve misread something here.
Here's a quick reply for now.
So I [Papazian] tell myself that there's good reason for it [Toad Spit Stout] being so popular. In my naivety in the early days of brewing, I may have stumbled upon a procedure (adding too much gypsum) that indeed enhanced a recipe formulation.
Experimenting with 'salts in the glass' (see ) would be another low cost way to try this out.So I [Papazian] tell people that if they really wish to know any difference split a batch into two 2 1/2 gallon vessels to which you add 4 teaspoons to one of them and one teaspoon to the other.
Very recently, I brewed an all-grain grisette based on this recipe. Today, I brewed a quick extract version.
30m boil, half the DME plus the sugar reserved for flameout.
Added 2g CaCl, 3.5g CaSO4, 1g NaCl to my rather soft water. Estimated 100 Ca, 0.8:1 Cl:SO4.
4 gallons of water, 1.5 reserved
2# Munton's Wheat DME, 1/2# reserved
1# Munton's Extra Light DME, reserved
1/2# Demerara, reserved
1.9HBU Saaz FW
1.9HBU Saaz 30m
3.8HBU Saaz 15m
4g Fuggle Dry Hop
OYL-042 Belgian Saison II
500ml SNS starter pitched @ high krausen @ 72°F
I'll let it heat up on its own, then help it to 80 or so to finish.
@DBhomebrew and @Brews and Blues we did a comparison tasting today of my Buster Brown in post #133 and Civil Life American Brown.
@DBhomebrew, we did another tasting yesterday, and I posted it as an edit to the previous posting.
@Brews and Blues, you should be "brewing this right away" because it is very close.
Mr. Moody. It's been a while since I got on this sight. I have been considering going to dry yeast for some time. After reviewing your Favorites post I made the jump today and ordered several packs. Your IPA and summer ale recipes got my interest peaked.Will give both a try once the Hollidays are over with.Hope this finds you well. RandyI think I'd like a thread posting favorite extract recipes and brews that I might like too. So here's one:
Today I brewed "Edmond's"
I've brewed this a number of times, but this is only the second time with Challenger hops. It was excellent the first time which happened because East Kent Goldings were in short supply. It's based on Charlie Papazian's "Jack's Union Classic Pale Ale."
5 1/2 gal. water
5 lbs. Munton's light DME
1 lb. 40L crystal malt
1 oz. Fuggles & 1/2 oz. Challenger (boli) 6.9 HBU
1/2 oz Challenger (flavor)
1 oz Challenger (aroma)
2 tsp. gypsum
1 Safebrew S-33 ale yeast
Steep grains for 30 min. @ 150-160
60 min. boil
15 min. flavor hops
2 min aroma hops
I do a partial boil of 1 1/2 gal. Yes, I still refer to HBUs. No, I don't take gravity readings.
View attachment 711188
It's been spot on at 1.000 for tap water (double-checked this morning, before taking a reading on my porter which has definitely finished fermenting).
3 gallons into fermenter, OG: 1.056, FG: 1.010, ABV: 6.1%, IBU: 32
5 oz Briess caramel 40L (steep at 155F for 30 mins)
5 oz black (patent) malt (steep at 155F for 30 mins)
4 oz midnight wheat (steep at 155F for 30 mins)
3 lbs Briess Golden Light DME at end of steep, and bring to boil
You may be seeing the differential settling of some of the suspended particles that are so close in density to the beer that they take a long time to settle out and the ones you thought were the tastiest settled first.Woof, this has NOT held up very well. Starting to taste a kind of "ashy", as if I'd used way more than 5% black patent. And the chocolate is barely noticeable. It was really nice for a good 2 week window, tho -- any ideas?
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