hotstack
Active Member
I have brewed my first beer and it is going into bottles this weekend (a very simple weizen kit). For my next foray, I really wanted to try something that I read in the Radical Brewing book, but unfortunately, my choices for ingredients are limited to say the least and I have some questions that I have yet to find answers to.
I plan to try out the DeathBrewer easy partial mash brew method.
Here is the recipe as I want to make it. I have (up till this point) only made 10L (2.5 gallon) recipes. If there is a problem doing that (with a partial mash), please let me know. I am very much a noob.
Grains/DME:
3.0lb (1.42kg) Amber Dry Extract
0.5lb (240g) biscuit/amber malt
0.5lb (240g) Caramel/Crystal Malt - 60L
0.5lb (240g) Oats, Flaked (toasted at 190C until they smell like cookies )
Hops:
17g Northern Brewer at 90min
11g Northdown at 20min
I have 2 pots. One 5 gallon and one 3 gallon. My primary fermenter is a 5gallon Better Bottle (not that it should matter). I have an immersion cooler and want to do a full boil (as it is only 10L and the immersion cooler should make short work of that).
Now, for my questions. Hopefully there are some kind souls out there who will help me out (or tell me I'm stupid... don't hold back, I can take it. )
1. If I follow the steps in DeathBrewers guide to the letter, (2gallons water/5-6 lbs of grain), I only need a couple quarts of water... this doesn't sound right, so I was wondering if it would hurt anything if I moved the strike water up to 1.5 gallons or something like that? Same question for the sparge tea-bag method... I would only need a couple quarts there as well, but would it hurt anything to use closer to the final boil amount?
2. My access to ingredients is limited (and may prevent me from doing this altogether). For example, I don't have access to Amber DME or Amber malt here in Japan.
I do have access to Muntons Medium (Spraymalt Medium I think) DME (as well as extra-light, light, and dark). Can I use any of these (plus something) as a substitute? I also have access (apparently) to Blackrock Unhopped Amber LME (I'm sure there is a calculator to convert between DME and LME), but I have no idea on the age... it appears to be one of those can jobbies. There is also some (probably fresher) Coopers Light Amber LME available.
Same question with the Amber/Biscuit malt. I know (or have read that) I can make my own by toasting some 2row in the oven, but I would assume that this means I have to toast whole malt, then crush it (right?). I have no access to crushing equipment, so I would have to buy it pre-crushed. Is there something else I can use that is similar to biscuit or amber malt?
I have access to Great Western 2row, Muntons Marris Otter, Crisp Malting Pale Ale, Great Western Crystal Malt 15, 40, 60, 75, 150, Weyerman Carared, and Munton Black Malt and a few others.
I plan to try out the DeathBrewer easy partial mash brew method.
Here is the recipe as I want to make it. I have (up till this point) only made 10L (2.5 gallon) recipes. If there is a problem doing that (with a partial mash), please let me know. I am very much a noob.
Grains/DME:
3.0lb (1.42kg) Amber Dry Extract
0.5lb (240g) biscuit/amber malt
0.5lb (240g) Caramel/Crystal Malt - 60L
0.5lb (240g) Oats, Flaked (toasted at 190C until they smell like cookies )
Hops:
17g Northern Brewer at 90min
11g Northdown at 20min
I have 2 pots. One 5 gallon and one 3 gallon. My primary fermenter is a 5gallon Better Bottle (not that it should matter). I have an immersion cooler and want to do a full boil (as it is only 10L and the immersion cooler should make short work of that).
Now, for my questions. Hopefully there are some kind souls out there who will help me out (or tell me I'm stupid... don't hold back, I can take it. )
1. If I follow the steps in DeathBrewers guide to the letter, (2gallons water/5-6 lbs of grain), I only need a couple quarts of water... this doesn't sound right, so I was wondering if it would hurt anything if I moved the strike water up to 1.5 gallons or something like that? Same question for the sparge tea-bag method... I would only need a couple quarts there as well, but would it hurt anything to use closer to the final boil amount?
2. My access to ingredients is limited (and may prevent me from doing this altogether). For example, I don't have access to Amber DME or Amber malt here in Japan.
I do have access to Muntons Medium (Spraymalt Medium I think) DME (as well as extra-light, light, and dark). Can I use any of these (plus something) as a substitute? I also have access (apparently) to Blackrock Unhopped Amber LME (I'm sure there is a calculator to convert between DME and LME), but I have no idea on the age... it appears to be one of those can jobbies. There is also some (probably fresher) Coopers Light Amber LME available.
Same question with the Amber/Biscuit malt. I know (or have read that) I can make my own by toasting some 2row in the oven, but I would assume that this means I have to toast whole malt, then crush it (right?). I have no access to crushing equipment, so I would have to buy it pre-crushed. Is there something else I can use that is similar to biscuit or amber malt?
I have access to Great Western 2row, Muntons Marris Otter, Crisp Malting Pale Ale, Great Western Crystal Malt 15, 40, 60, 75, 150, Weyerman Carared, and Munton Black Malt and a few others.