Partial Boil Extract Kit Question

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ConorE728

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I bought a Great Lakes Burning River Pale Ale extract kit from the LHBS this weekend. Not even thinking about it I just assumed that it would be for a full boil.

Get home and pull out their instructions and its for a partial boil extract with specialty grains. I'm not set up for partial boils, all I have is a propane burner and a 40 qt brew pot.

My question to all of you out there is, can I change this kit to do a full boil or should I just follow the instructions and do it the way they meant it.

Thoughts, suggestions?
 

Hang Glider

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5 gallon full boil?
I'd steep the specialty grains per instructions (probably something like steep at 150 for 30 min, remove [do NOT squeeze]), add water for full boil (6+ gallons), bring to boil, add extract, hops according to hop schedule, .....
 

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I'd probably change the hops up a little bit. With a partial boil, the hops utilization is probably quite a bit different (lower).

If you post the recipe, one of us could run it through some brewing software and give you the specifics.
 
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ConorE728

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Ok so here is the receipe (verbatim):

1.) Steep in 1/2 gallon 150 degree water for 30 minuts:
- 12 oz 40L US crystal malt
- 3 oz Belgian Biscuit malt

2.) Strain the grain water into the brew pot. Sparge the grains with 1/2 gallon 150 degree water. Add water to the pot for 1.5 total volume. Bring the water to a boil, remove pot from the stove and add:
- 3.3 lbs. Briess light malt syrup
- 4 1/3 lbs Muntons light DME
- 12 HBU Northern Brewer (bittering)
- 5.5 HBU Cascade (bittering)

3.) Add water until the total volume is 2.5 gallons. Boil for 45 minutes then add:
- 1 tsp. Irish Moss
- 2/3 oz Cascade (flavor)

4.) Boil for 10 minutes then add:
- 2/3 oz Cascade (aroma)

5.) Boil for 5 minutes, remove pot from the stove and cool for 15 minutes. Strain the cooled wort into the primary fermenter and add cold water to obtain 5 1/8 gallons. When temperature is below 70 degrees, pitch you Wyeast London Special Ale 1968. Be sure that your wort is fully aerated iwth this yeast.

6.) Ferment in primary for 7 days, then rack into a secondary. Dry hop in a muslin hop bac with 1/2 oz Cascade hops. Bottle with 1 1/4 cups Muntons Extra Light DME that has been boiled in 2 cups water when target gravity is reached and the beer has cleared. Prime at 70 degrees for 2 1/2 weeks, then store at celaar temperature.
 

Yooper

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I'm trying to remember what HBUs are. I know it is in a couple of books I read, but I can't remember how to figure that into Beersmith. What are the AAUs of the hops you have? That will help me better. (I'm no math whiz, but I'm kinda cute).
 
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ConorE728

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The alpha acids weren't listed in the receipe in the kit. I actually stopped by the store again and talked to the guy who wrote the receipe.

He said for the full boil, just to cut out 30% of the hops and that should do the trick. I think I might just buy another pot anyways and do it according to his receipe.

If anyone is interested in cloning, him and his wife wrote a couple books, Beer Captured and CloneBrews. They had one from Beer Captured on tap, Dock Street Illuminator, and it was really good.

Yooper - when I get home I will take a look in the book, it has the AAU's in there. I'm still interested to see what your software spits out for a full boil.
 
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