Adam's Apples
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I've done a couple of kits and want to progress to concocting my own beers, so I thought the next step would be to try and follow a simple recipe rather than complete another 'just add water' kit.
I have found an IPA recipe, which seems relatively simple:
10lbs pale malt extract
0.5lbs crystal malt
100g challenger hops
50g cascade hops (finishing)
recipe recommends Wyeast liquid yeast, but I will have to see what I can get. I have only used muntons dry yeast so far.
Recipe states an O.G of 1.060 and an E.B.U of 55. I don't really know what the E.B.U means, but think it's an indication of how hoppy it will turn out.
I have a few questions before attempting this and would appreciate any help. Do I have to prepare the crystal malt in any way before using it? The homebrew chap said to just boil it up with the malt extract, but I have heard people recommend against this. I was considering putting it in a grain bag and steeping it first for 30 mins+ at about 65-70 degrees, what do you think? Also, do I need to creack the malt?
Also, regarding the E.B.U, does anybody have any idea what an E.B.U of 55 means? Presumably, as it's an I.P.A, it will have quite a lot of hop flavour. Does anybody know how hoppy this would likely to be?
Lastly, at 1.060, this will be the strongest beer I've attempted, would you add an extra pack of yeast to make sure there's enough to do the job? Is there anything in particular I need to know about brewing bigger beers of this strength, for example does it take longer, do the same temps apply to fermentation etc.
Any help or tips appreciated.
Cheers
I have found an IPA recipe, which seems relatively simple:
10lbs pale malt extract
0.5lbs crystal malt
100g challenger hops
50g cascade hops (finishing)
recipe recommends Wyeast liquid yeast, but I will have to see what I can get. I have only used muntons dry yeast so far.
Recipe states an O.G of 1.060 and an E.B.U of 55. I don't really know what the E.B.U means, but think it's an indication of how hoppy it will turn out.
I have a few questions before attempting this and would appreciate any help. Do I have to prepare the crystal malt in any way before using it? The homebrew chap said to just boil it up with the malt extract, but I have heard people recommend against this. I was considering putting it in a grain bag and steeping it first for 30 mins+ at about 65-70 degrees, what do you think? Also, do I need to creack the malt?
Also, regarding the E.B.U, does anybody have any idea what an E.B.U of 55 means? Presumably, as it's an I.P.A, it will have quite a lot of hop flavour. Does anybody know how hoppy this would likely to be?
Lastly, at 1.060, this will be the strongest beer I've attempted, would you add an extra pack of yeast to make sure there's enough to do the job? Is there anything in particular I need to know about brewing bigger beers of this strength, for example does it take longer, do the same temps apply to fermentation etc.
Any help or tips appreciated.
Cheers