Premier malt extract

[GroosBrewz]

Hey bullrider -

Thanks, a lot!

I've been somewhat tied up for most of the last couple of weeks. I see that Corkster has gone on ahead an bottled after the first week, when he had his FG.

I'm going to let mine bulk condition in the primary until week 3, Tuesday, or maybe even week 4, since I still have a lot going on now. Patience should be rewarded anyway, right!

I've just been playing around with that homebrew recipe calculator 'Beer Calculus' from a link I found in the Beginners Forum. It'll be interesting to see how well this thing works, as I begin tweeking this recipe.

I'd been thinking about adding a pound of that dreaded sugar to this recipe, to get the ABV up a point or two, but since most of the other LME kits like Alexander's, John Bull, Munton's, Cooper's, etc., contain from 6 to 9 pounds of LME in a kit that still only makes a 5-gallon batch...I'm starting to think why not just use 2, 3, or even 4 of the 2.2 pound kits of PME for a 5-gallon batch, instead?

Surely there are nuances that will differ, but I guess what I'm wanting to figure out is, "Is the SG of a pound of one LME, equal to the SG of a pound of another LME...or not?"

Surely, doing full multiples of the LME in a recipe would boost the OG, huh?

Maybe that 'Beer Calculus' site will shed a little light on how much of what to change.

BTW - Hopefully, you'll get a taste of this recipe before it's gone, or gets modified into another animal entirely.

Pogo

Hey Pogo-

If you want to get the ABV up w/o the effects of table sugar, why not try dextrose/corn sugar instead? It wont ferment cidery and it will jack your ABV w/o contributing to flavor... Maybe add a little malto-dextrin for some mouth-feel? Who knows, like you said, the sky is the limit with this stuff 'cause it's so cheap. I see no reason why a guy can't use 2 or 3 or even four in a recipe (again, keeping in mind that if you use pre-hopped, it might get pretty hoppy). I think you would defintely be rewarded with a heavier, more "ale" like beer with a much higher gravity.. Be sure to let us know if you try it!:fro:

 

[Corkster]

Well I got my first batch all bottled up yesterday without a hitch.... good times..good times...

I will say however that I'm not terribly impressed with the bottle filling wand that came with my kit... it works great as far as getting beer into the bottle, but the displacement it causes means that you end up with an inch and a half to two inches of head space in the bottles. Also in order to get even that much head space you almost have to overflow the bottles while filling them.... breaks my heart to see my sweet nectar running all over the towel I put my bottle on.....

 

[Pogo]

Hey Corkster -

If you filled glass bottles all the way to the brim...you'd better keep them where the temperature is pretty constant.

As far as I know, all glass, metal, and most plastic containers have, and require a headspace above the top level of the contents!

This is to help protect the container from bursting during extreem temperature fluctuations.

Look in every wine, beer, whiskey, ketchup, paint, etc., bottle, can, 55-gallon drum out there.

A bottling wand is designed to leave a perfect amount of headspace in each bottle, whether it be beer or wine, everytime.

Plastic PET bottles, however, are super tough, and should be just fine.

Pogo

 

[Corkster]

Hey Pogo...

Yeah I know you need 1/2 to 1 inch head space in each bottle.... the problem is with the filling wand that you stick the wand in, fill all the way to the brim and then pull the wand out... when you pull the wand out this leaves you with about 2 inches of head space... not so much that the beer won't properly carbonate, but more empty space than I'd like to see in an unopened beer!

 

[GroosBrewz]

Hey Pogo...

Yeah I know you need 1/2 to 1 inch head space in each bottle.... the problem is with the filling wand that you stick the wand in, fill all the way to the brim and then pull the wand out... when you pull the wand out this leaves you with about 2 inches of head space... not so much that the beer won't properly carbonate, but more empty space than I'd like to see in an unopened beer!

Cork,
That surprises me.. I have used two different bottle fillers (my new one exactly like yours) and a spring tip filler and both have left exactly enough headspace in the bottle.. You are using normal bottles aren't ya? When I bottle, I fill all the way to the top and inevitably a little spills over.. Casualty of war. Happens to everyone who bottles.. I doubt that you waste over 6 oz of beer this way for a 5 gallon batch... 1/2 beer.. no big deal... If you are this anal now, you are going to be in trouble and you move up to dealing with hops in the boil kettle, cause they suck up a little wort and I can see you squeezing each little individual hop flower, trying to extract every little bit of wort... Point is, there is going to be some loss along the way.. no worries about "golden nectar" being spilled So bottling went good?

 

[Corkster]

Hey bro'... yeah bottling went well... Got the wife and the boy to help me..... I filled and handed em to the boy who handed them to the wife who then capped em!

but yeah, regular 12 ounce bottles. just a bit more head space than I was expecting... I could be wrong.

and yes... I will squeeze every hop in my next batch..

 

[GroosBrewz]

Any updates on these premier brews? Corkster? How did yours turn out?

 

[Pogo]

Hey bullrider -

As you had suggested earlier, I went ahead and added a touch of dextrose, 1 pound, to my batch to boost the low ABV a little.

I'm concerned that ANY refined sugar, even dextrose, may cause off flavors. But, its been a week now, and I don't detect anything different. It tastes great...for flat, warm, wort, that is.

Maybe small amounts of sugar are more tolerable.

Since the newer kits I'm getting are all coming with Lager yeast, and I'm fermenting this batch in my shed, at near Lager temperatures, it must account for this great taste.

I can see the need to get an old fridge/freezer and rig the thermostat to do Lagers.

BTW - As I continue to research extract brewing, I've just about decided that my next batch will be using three cans of Premier extract, water and yeast. I've computed that the OG should end up at 1.046 in a 5-gallon batch. Anyone tried this before?

Pogo

 

[Corkster]

Any updates on these premier brews? Corkster? How did yours turn out?

Mine is only 1 week in the bottles, but I must say, it's not the best thing ever... It's not the worst thing ever either... that would be Fat Tire.... The Premier has a sort of sour fruity taste in the beginning with a mild thick caramel type taste in the background..... not undrinkable by any means... but not wonderful and amazing either. I think there is certainly potential for decent brew with the Premier... the whole flavor profile that I'm experiencing could simply be a product of the safeAle 05 yeast. I may (in the future) experiment with the same recipe using different yeasts since it is a cheap brew and would be a good way to find out the flavor profiles of different yeasts.

 

[GroosBrewz]

Mine is only 1 week in the bottles, but I must say, it's not the best thing ever... It's not the worst thing ever either... that would be Fat Tire.... The Premier has a sort of sour fruity taste in the beginning with a mild thick caramel type taste in the background..... not undrinkable by any means... but not wonderful and amazing either. I think there is certainly potential for decent brew with the Premier... the whole flavor profile that I'm experiencing could simply be a product of the safeAle 05 yeast. I may (in the future) experiment with the same recipe using different yeasts since it is a cheap brew and would be a good way to find out the flavor profiles of different yeasts.

Safeale yeast has been described by some as having a "bubble gum" or "banana/fruity" taste, so it could very well be the yeast.. Could be ferm temps too.. If it fermented at higher temps there's gonna be more of the fruity taste/smell..

On a personal note, you need to brew this Apfelwein for your wife.. She will love it.. it's awesome..... and that's just out the fermenter!

 

[baru]

I purchased this 2.2 lbs can of premier malt extract natural hop flavored extract at a local super market. My grandfather said he made it way back in the day and it was good.

Directions are

empty the contents of the can and 2
lbs of granulated sugar or corn syrup in to the fermenting bucket Boil 1/2 gallon of water , allow to cool slightly and stir in the malt extract/sugar. Then top off with cold water. makes 5 gallons.


What do you think?

Hi,
I have been looking for premier ever since I first read about it a few weeks ago. All the stores in this area are out. The nearest piggly wiggly said that they have been out for 6 months. They have ordered it but they do not receive it. Other stores have eaid that they will order it but then they get no reply from premier malt. Is this a trend everywhere ? I'm in East Texas. Anyone else having problems finding premier? I can't even find an online source.
Baru

 

[Pogo]

Hmm...sounds like someone is blowing smoke.

I see fresh stock on the local shelves weekly around here.

You are probably having yourself properly looked after by some misguided Bible thumpers, who think that alcohol in ANY form or fashion is a sin, who just happen to also be in the grocery business.

I'm in a dry county, surrounded by dry counties, so I know where of I speak.

Try all of the supermarkets, big and small, in your area.

Warehouse Discount Groceries carry it too.

Good luck with an online source. ec kraus has it but they want over $17 for a 2.2 lb. can of it!!!

Pogo

 

[joetank]

you must live in Cullman, I was born and raised there. I live in Franklin Co TN and you can still get the stuff here. Matter of fact I bought a can last week and going to run off a batch myself. here's my recipe 1 can of Premier malt; 1 pack of Liberty Hop Pellets; 2 bottles of Kayo syrup; 1 pack of Windsor yeast; Bring 2 gal of water to boil, Put in Premier malt Hops and Kayo syrup Mix well and put into carboy add 3 gal of water and yeast, put on air lock, wait 2 weeks and transfer to 2nd carboy (2nd fermentation) and wait another 1-2 weeks then bottle this will give you some kick ass brew its better if you wait for at least 2 weeks before you drink it

 

[derailedgtr]

joetank:
Where in/around Winchester did you find Premier?
Also, you might consider using Golden Eagle Syrup instead of Karo. See www.goldeneaglesyrup.com for details. It is basically corn syrup, cane syrup, honey, and molasses. Canned in Fayette, AL by a family-owned company. I buy mine at the Manchester Wal-Mart.

 

[Pogo]

joetank -

Roger that...a few miles past Jones Chapel.

Thanks for the recipe.

Taste-wise how does your current recipe compare to the one included with the kit?

I don't know about anyone else, but I'm compiling a folder with recipes for using Premier Malt Extract.

I've come to view Premier extract as the Mr. Beer kits for 5-gallon batches of beer...only inexpensive.

My next batch will be three cans of Premier, water and yeast.

That recipe will end up costing me the same as a canned kit of Cooper's, Alexander's, etc., but I only have to go 2 miles to get Premier.

Pogo

 

[Dave R]

I've used Golden Eagle syrup in my Premier beers and they turn out great. I deliver to the grocery store that's about 100 yards down the road from the Golden Eagle manufacturer. It's a little tiny place and they make great syrup.

 

[derailedgtr]

Pogo:
Any chance you would be willing to share your recipes with the group?

Dave:
good to hear Golden Eagle has worked out for you. I have used it to boost an amber ale that's in the keg now and a red ale that is been bubbling along nicely in the fermentor for 4 days now. The crew I brew with in Nashville use it to boost their IPAs. I am thinking about 2 cans of Premier and 1 15oz jar of Golden Eagle plus finishing hops for my next brew for something inexpensive and easy to make with a little less punch/kick. I also haven't decided if I will pitch directly onto the red ale's S-04 yeast cake or use what comes with the Premier cans. Any advice?

 

[Pogo]

derailed -

I'm still a rank newbie brewing beer!

All of my recipes, other than the one that comes with the kit, have came from this thread right here.

Other than seeking feedback on ideas I have about recipes, I don't intent to post a recipe until I've tried it, and can vouch for it.

I'm only on my third batch...1) the original recipe, 2) 1 can of PME + 2 lbs. Extra Light DME with the Lager yeast that came with the kit, and 3) just started a batch with 3 cans of PME only, with it's own yeast and water, no boosters/additions of any kind.

joetank -

Did you put the pellets in a mesh bag? If not, what's the best way to filter the hops out? Or, did you ferment the hops, too?

Pogo

 

[derailedgtr]

Pogo
You can just pour the pellets into the boiling wort and transfer to the fermentor with no real ill effect, or strain through a sanitized strainer into your fermentor, or use muslin hop bags, or pour the pellets in and, when doen boiling, make a whirlpool of the wort, which causes all of the solids to pile up in the center of the pot, prior to siphoning it into the fermentor. It really depends on how you transfer the wort from the pot to the fermentor. Whole hops (leaf or plug) need to be strained or in bags.
I chill the pot in an ice bath and pour through a funnel (and strainer if needed) into a 6 1/2 gal carboy. my brewing buddies use hop bags and use a pump and high temp hoses into a HUGE counter-flow chiller into 3 to 5 5 gal carboys depending on the amount brewed (15 to 20 gal all-grain batches).

 

[johnyrrr]

I have gone to Miejer and Kroger here in Michigan and cant find any Premier Malt, any local Michigan peeps have an Idea where to buy some?

 

[joetank]

I found it at Bates Foods. Its right off of the Square on the BLVD.

 

[joetank]

Just put the hops into the wort. It will settle to the bottom.

 

[Carrion]

I was at the LHBS today. They have 3 or 4 flavors. $9 a can. I did not buy any.

 

[robbmann]

I just had "beer" made for the Premier recipe. It wasn't bad but the guy only fermented for 4 days before bottling. Maybe thats what the recipe says? I got to tell you at 9:30am it did give me a buzz. He bought a case of Premier in Greenleaf Kansas for about $90 When factors in sugar it is about .22 a bottle.
I was supprised that it did not have the winey character of some of the other "country beers" I have had around there. With a better method it could turn out to be a nice beer.

 

[derailedgtr]

Anyone got any update info on their experiences with Premier? I brewed a 3.4 gal batch of 2 cans of Premier w .5 oz Mt Hood @ 15 min and .5 oz Mt Hood @ 2 min that I pitched onto an S-04 yeast cake and is now secondarying in a Corny. I plan on gassing the keg Sunday night and tasting Thursday or Friday of next week. I expect it to be a little green, but will report my experience then.

 

[stormrider27]

I found this site while looking for a source for Premier Malt. I used to brew A LOT of home brew with Premier Malt extract.
This was MY grandfathers recipe:

I can of premier malt extract
5 lbs of sugar.

Boil can o extract w 1 gal of water for 10 mins
add 4 gallons of cold water and sugar
toss in yeast packet and cover.

When I was in college I made this stuff all of the time. I would have at least 6 cases of this stuff at any given time. We called it the beer of death because there were few who could drink a six of this stuff and still be standing. The most I ever did at once was 10 and only one of my friends was ever able to drink a 12 pack in one night. At the time we would each drink a case of the beast or busch in a night.

I am not saying this was quality brew but it wasn't bad, especially compared to the Beast.

If anyone knows of a place between Naples and Tampa Florida that carries this stuff please let me know. I have gotten a little nostalgic and would like to brew up a batch of the old liver bomb.

My email [email protected]

TIA
Storm

 

[Dave R]

Stormrider, I was down in Tampa just last week. I wish i had known you needed some. I could have brought some down with me.

Try all the Mom and Pop grocery stores in your area. Usually the major stores don't carry it as much.

My last batch was a chocolate that I added some cocoa powder to and it turned out awesome.

I think I've just about exhausted all the uses of Premier that I can think of.

I've made Orange with Cloves, Raspberry, Orange, Vanilla, Strawberry (one of my best), Chocolate, Cinnamon, Almond, all different types of Tea, Licorice, and many different kinds of plain Premier with different fermentables, such as Molasses, Golden Eagle syrup, and Plow Boy syrup. Also used honey in different quantities.

I tried Crystal light flavorings with good results also.

As I said....I think I've about exhausted all the possibilities for this malt.

It's time to get serious and go all-grain.

 

[stormrider27]

Dave.

What was your favorite recipe if I might ask.

Storm

 

[Dave R]

My favorite was a strawberry ale that I made.
I used one can Premier Light, 6 cups table sugar ( no, I never have gotten "cider " taste from table sugar). I let this ferment in primary for 2 weeks and then siphoned to secondary. I then used 2 pounds of frozen strawberries that I thawed out and mashed with a hand potato masher. I put this in a bag made from cheesecloth that was soaked in Starsan and installed in the secondary. Every day I would open the secondary and push the bag down in the beer to keep it wet and in the beer. After 2 weeks in secondary, I removed the bag of strawberries (or rather what was left of the strawberries) and siphoned beer to my bottling bucket and bottled. This was by far my best tasting beer and I have made well over 300 gallons with Premier.
Note: After putting the strawberries in the secondary, be ready for another krausen and fermentation.

 

[LandofOZ]

Sound like you are the PREMIER KING , all hail and bow down!!!!!if you have the time could you please post your recipes for all of us wanting, Just Dying!!!!! to try Premier ,. We all will soon be buying more fermenters lol