Premier malt extract

[RangerBob]

Made a 5 galion batch of molasses beer one time. Didn't have any hops at the time and it sure needed some. Might try it again now that I have some. Read that Geo. Washington used to drink it. It wouldn't have been too bad. Try and prime a batch an see. Don't think it would be bad. Going to boil 2 or 3 black licorice stick candies in my next pot just for fun.

 

[oltradplanter]

that sounds like a fun endeavor. This molasses should roundout the hopped Premeir malt extract light that was prepped up. I have found some sources for hopps near so i will work on that for the next batch. Molasses beer is a taste concoction I have had it before but only commercial. Now a fun treat would see what can be made that is close to a blackened voodoo beer.

 

[gunnyg]

I cannot understand why you folks think PME is so great; after all, it is just another brand of LME isn't it?
Especially since it's so hard to find.

 

[oltradplanter]

THe main reason I talk about it is that it is very easy to find down here in this part of Alabama. I can walk into the grocery store and get 10 cans on any given day... Its not a bad malt, Its extremely versitile and the results so far aren't bad. For me its like your first cigar....you start with one brand enjoy it move to another check it out and go back time to time to the one you started with. Plus its great to check notes with others who are working with it. Have a great one from the deep south.

 

[jcobbs]

PME has a fascinating history as well, dating back to pre-Prohibition days. It's well worth taking the time to read about it online. It's a shame it's not available in more places, but for a lot of us it's definitely more convenient than a trip to the LHBS. Actually I work fairly close to my LHBS, but since they're the only game in town and they know it, they're a little pricey. PME is a handy alternative when you need a basic hopped malt for a simple beer or a batch of Graff. I'm trying to at least buy enough along so that my grocery store will keep carrying it.

 

[gunnyg]

I live in central Fla w/no LHBS and no brewpubs, etc.
About a year ago now, I did ask the mgr of my local Publix to order me some Dogfish 60--he did it!
I notice now that D60 is now regularly stocked on their shelves--so personal requests do work sometimes.

I go up to Atlanta every few months, so I do have access to well stocked liquor stores, restaurants/brewpubs, and a good LHBS in Alpharetta.

 

[oltradplanter]

I am sure that the publix grocer could get it for you. In this area a good many of the folks still cook with PME in breads and such.... Glad it is here.

 

[jcobbs]

It's mostly carried in the small chains and independent grocers I think--Foodland, Piggly Wiggly, Lucky's, Hometown Grocers, etc. I'm no expert on the grocery business, but the majority of those stores are so similar in their product lines I tend to think at some point up the distribution chain they're getting a lot of their stuff from the same place. You might check some of the small local grocery stores if you have any around--it's usually stocked near the syrup & molasses.

 

[oltradplanter]

Beer that was in the fermenter was bottle off a few days ago (two) and decided to try the beer. It has a nice foamy head on it and the brown sugar in the fermenter did its thing. The finish is bitter the issue i have now is the middle seems week...I believe this is where soaking some grains in the wort before the boil in a long steap will help this nicely...I do like it just still seems like carbonated thick apple juice with foam...and a kick. It is young too... seeing that it needs two weeks in t he bottle.

 

[jcobbs]

I just bottled my 2.5 gallon PME batch and I was waiting to see how it turned out to see if this "DIY Beer Kit" was worth mentioning or not. Seems to be going OK, so I thought it might be safe to share it with the world. Here it is:

**Note** This is not intended to be a real craft beer. Just something to try if you're in the mood for something easy, have limited space/time/money, all your fermenters are full, etc, etc. I've done this exactly once, so YMMV...

1 - 2.5 gallon container of spring water (the square kind with a spigot)
1 - 2.2 lb can Premier Malt Extract - light hopped
1 - package Munton's Ale Yeast (or you can use the yeast that comes with the PME if you feel sure it's fresh)
2 cups table sugar plus some for priming
24 - 12oz plastic soda bottles, cleaned & sanitized
1-airlock with rubber stopper (rubber is important)
1- sharp knife

Break the seal on the spigot of the water container and drain about 1.5 gallons into a clean container. Heat 3 quarts of the removed water to a boil and remove from heat. (Optional: you can do this as a no-boil beer; just put 3 quarts of the water into a sanitized gallon jug.) Add the can of malt extract and the sugar; shake/stir vigorously until completely mixed and there is no extract residue clinging to the bottom of the container.

Clean and sanitize the top of the water container on the outside. On the top of the container, use a sanitized sharp knife to cut a 1" hole, making it as perfectly round as possible. Pour the malt/sugar/water mixture back into the container through the hole and top up with remaining water, leaving about 1 to 1-1/2" of head space. When the wort has cooled to about 80 degrees (if you did a boil,) pitch the yeast. Seal the hole with airlock & stopper. It is important to use one of the white rubber stoppers--the silicone kind are too firm and will not make a tight seal. Rubber stoppers are flexible enough to accommodate imperfections in the shape of the hole.

Ferment until airlock activity stops and you can see through the container that the yeast has dropped. (1-2 weeks). Clean and sanitize 24 12oz plastic soda bottles (Dr. Pepper works best). Prime bottles with 1/2 tsp table sugar per bottle and fill from the spigot on the water container. Condition in a dark place. When bottles have become rock-hard, wait one more week before chilling & serving.

When you're finished bottling, throw the fermenter away. When you're finished drinking throw the bottles away. No racking, no hoses, no capping, no boiling (if you prefer), no mess. You're done. You can make this and drink it while all your carboys are full of mead & apfelwein that's taking forever to age. Or while all your fermenters and kegs are full of that really good beer you're making for the holidays. If you have an extra airlock & stopper and you live near one of those country stores that carries Premier Malt, you can do the whole project without even a trip to the LHBS. Good luck!

 

[oltradplanter]

well tomorrow is the opening of the beer after two weeks of sitting. the samples taken early in the week and last week show that it gets better with time...the Carbonation is just right...will see what the verdict is....Also will be going to the homebrew sto in Bham for hopage and yeastes

 

[jcobbs]

I'm right behind you, OP. Most of my bottles are still carbing, but there's one that has been rock hard for a few days--must have had a little extra yeast in it from bottling. I've been thinking seriously about chilling it this evening and giving it a try. I'm really curious to see if my makeshift "DIY Beer Kit" with the 2.5 gal water bottle really makes beer or was just a wild idea. Look forward to hearing the results of the taste test.

 

[oltradplanter]

that is so cool on that DIY beer kit...I have to track down the homebrew store in bham tomorrow..Oh the carbonation on this bottle was well a bit heavy...molasses does make a great primer...ALL of the bottle look great will see about it tomorrow...they are carrying a heavy alcohol number tho

 

[jcobbs]

Let me know about that LHBS in Birmingham. My work has an office in Pelham and we have doctors in B'ham so I'm down there pretty often. Be interested to know what they have. The LHBS in Huntsville is an old health food store that hasn't been renovated (or cleaned) since the 70's. That's why I was so glad to find PME at the Foodland down the street.

 

[jcobbs]

I just bottled my 2.5 gallon PME batch and I was waiting to see how it turned out to see if this "DIY Beer Kit" was worth mentioning or not. Seems to be going OK, so I thought it might be safe to share it with the world. Here it is:

**Note** This is not intended to be a real craft beer. Just something to try if you're in the mood for something easy, have limited space/time/money, all your fermenters are full, etc, etc. I've done this exactly once, so YMMV...

1 - 2.5 gallon container of spring water (the square kind with a spigot)
1 - 2.2 lb can Premier Malt Extract - light hopped
1 - package Munton's Ale Yeast (or you can use the yeast that comes with the PME if you feel sure it's fresh)
2 cups table sugar plus some for priming
24 - 12oz plastic soda bottles, cleaned & sanitized
1-airlock with rubber stopper (rubber is important)
1- sharp knife

Break the seal on the spigot of the water container and drain about 1.5 gallons into a clean container. Heat 3 quarts of the removed water to a boil and remove from heat. (Optional: you can do this as a no-boil beer; just put 3 quarts of the water into a sanitized gallon jug.) Add the can of malt extract and the sugar; shake/stir vigorously until completely mixed and there is no extract residue clinging to the bottom of the container.

Clean and sanitize the top of the water container on the outside. On the top of the container, use a sanitized sharp knife to cut a 1" hole, making it as perfectly round as possible. Pour the malt/sugar/water mixture back into the container through the hole and top up with remaining water, leaving about 1 to 1-1/2" of head space. When the wort has cooled to about 80 degrees (if you did a boil,) pitch the yeast. Seal the hole with airlock & stopper. It is important to use one of the white rubber stoppers--the silicone kind are too firm and will not make a tight seal. Rubber stoppers are flexible enough to accommodate imperfections in the shape of the hole.

Ferment until airlock activity stops and you can see through the container that the yeast has dropped. (1-2 weeks). Clean and sanitize 24 12oz plastic soda bottles (Dr. Pepper works best). Prime bottles with 1/2 tsp table sugar per bottle and fill from the spigot on the water container. Condition in a dark place. When bottles have become rock-hard, wait one more week before chilling & serving.

When you're finished bottling, throw the fermenter away. When you're finished drinking throw the bottles away. No racking, no hoses, no capping, no boiling (if you prefer), no mess. You're done. You can make this and drink it while all your carboys are full of mead & apfelwein that's taking forever to age. Or while all your fermenters and kegs are full of that really good beer you're making for the holidays. If you have an extra airlock & stopper and you live near one of those country stores that carries Premier Malt, you can do the whole project without even a trip to the LHBS. Good luck!

So tonight I just had to open one of these and see how it's going. They are still carbing, but one or two of the 12oz soda bottles have been hard for a few days. It was just barely chilled, but I went ahead and tried it anyway. And.....

It's gonna be pretty good, I think. Still obviously very young, but smoothing out well. This particular bottle was reasonably well carbed; still could use a little more, but started to make a nice little head. It is, like the can says, "lightly hopped," but that's OK; I'm not a hophead. Considering I have $12 in the whole batch, no boiling, and everything except my airlock & stopper is disposable, it's going to be a remarkably drinkable beer for very little effort & money. If it were any easier it would be apfelwein....

This taste has convinced me to give it a little more time so I can really enjoy it. I think I'll pick up a few more commercial brews and get by for a few days longer and give it some time to really come around. I think this will make a nice Thanksgiving present for myself!

If anybody else tries this recipe or the disposable "kit" I'd like to hear about it.

 

[jcobbs]

Had another one of these last night, right after drinking a commercial BMC-type "light" beer. The water-bottle brewed PME beer was at least as good and shows every sign of being much better, if I can keep my hands off of it for a few more days. I can also see room to improve--swap the sugar out for a pound of light DME and this could be a very, very nice beer. Plus it has to be just about the easiest way to make beer out there, other than perhaps those 2-liter soda-bottle kits. Definitely will be doing another one. Since my workshop isn't air conditioned, I need to set up a row of these this spring to get ahead of the hot weather.

 

[oltradplanter]

sounds like a plan.. I haven't started up a new brew. the 5 gallons with the two cans told me that was the way to go. I did learn if too much home is partaken of that in the morning a skull crusher of a headache will result if one hasn't partaken 4 times in water. The entire batch was more than enjoyed by 30 something folks...I like just think some flavoried malts and hops will turn it to what i would like a the longer it sits the better it gets

 

[jcobbs]

I'm kind of a light drinker--usually one in the evening or a glass of wine or homebrewed cider is plenty for me. Was kind of rare for me two have two beers back to back but I wanted to do a taste comparison. However, I can tell from tasting this batch that it would be easy to partake of quite a bit of it I really need to get a couple more batches going so I can find out how much better it can get--it's hard to leave this one alone. I'm just pleased at how my rigged-up kit method worked out--I'm sure there are ways to make it better but it is cool to be able to run down to the little Foodland store and pick up everything you need to make a batch of homebrew including the container to ferment it in.

 

[Guinness]

A mail to Premier Malt Extract directed me to their Canadian subsiduary/associate, United Canadian Malt.

They only have one 'consumer' product, BruMix, a hopped malt extract in 1.13kg cans. A visit to a local u-brew yesterday, however, confirmed that they are using UCM LME in what looked like 200L (50 gallon) drums.

 

[jcobbs]

They only have one 'consumer' product, BruMix, a hopped malt extract in 1.13kg cans. A visit to a local u-brew yesterday, however, confirmed that they are using UCM LME in what looked like 200L (50 gallon) drums.

Sounds like BruMix and PME are most likely the same stuff with a different label.

I'm drinking one of mine even as I write this--after a few weeks bottle conditioning it's tasting quite nice. This particular batch reminds me a little of a Sam Adams. Planning to start another batch soon in another 2.5 gallon water bottle. From everything I read on this thread the main complaint with PME seems to be that the recommended recipe isn't nearly enough malt. Maybe it's supposed to be a lite beer Since my brew space is limited, instead of doubling the ingredients I just half the water.

 

[MAsteveINE]

Early this summer I made up a batch of Premier from a can DB found at a local
market, I had seen it for decades and knew that when the local guys talked of home brew that was what they meant. The batch turned out well, not excellent but drinkable and cheap. Then I started looking for the next can of Premire and there was none to be had, and about that time I found this forum.
Twenty pages of reading later (long story short) I called Premier, got the details, mailed of a money order, and now I have a dozen cans of malt; and since malt, yeast and instructions make a brew kit for Cooper and Muntin I
guess it does for Premier.

Twelve Light Malt Extract, 2.2 lbs $5.00 each, $35.00 freight MI to ME,
$95.00 = $8.00 per 5 gallon batch including yeast if you follow their instructions. Add a buck for sugar and thats 31 cents for a 22 oz, or
17 for a 12 oz. We shall see!

Yeast included came in a consumer pack rather than the blank or near blank packs I have had in other kits. Windsor Brewing Yeast, GMO and Gluten Free,
Danstar(r) www.danstaryeast.com 11 g. On back are instructions, product of Austria, expiration 11-2011 Produced for Lallemand Inc. Montreal,QC,
Canada H1w 2N8.

Instructions are ample and contain the following: "If you follow the instructions, that is adding 1 kg of malt to 1/2 U.S. gallon of boiled water and then vary the amount of sugar you add and the cold water balance, beers of varying flavours and alcohol strength will be made. For example: 2 lbs of sugar made up to 34 U.S. pints produced a pleasant drinking beer. 1 1/2 lbs of sugar made up to to 29 U.S. pints produces a beer similar in alcohol strength to English and Canadian beers. 1 1/2 lbs of sugar made up to 24 U.S. pints produces a strong beerin both flavour and alcohol content.

Will follow up on the brewing and tasting details. This has nothing to do with soak or all grain remarkable brews, but a quest for interesting everyday brews for quiet drinking without getting hammered or going broke.

MAsteveINE

 

[jcobbs]

@MAsteveINE, look forward to hearing your experiences with Premier. I am still drinking on the batch from my "DIY disposable beer kit;" i.e, a can of PME and a 2.5 gallon bottle of spring water. I got 24 12oz bottles of very drinkable beer for about $12 and very little trouble. I can't buy 24 cans of Bud at Walmart for that price, not that I'd want to.

I'm thinking of using PME as a base for some experiments to see what kinds of beers can be made with it. I've already done a graff by adding a can to 4 gallons of apple juice. That was excellent--didn't last long at all! Thinking of combining it with various dry malt extracts or other ingredients to see what can be easily achieved. If I do I'll be sure to post the results here. Look forward to hearing how it goes for you.

 

[derailedgtr]

i just picked up 3 cans to throw a quick beer into the fermentor. 2 are older and have a 'made in UK for' labels. the third one has a 'made in Canada' label with corn added to the ingredients list but still says 'all barley extract' underneath. interesting. I am going to use the yeast from the new can as it is dated aug/2011. maybe it is Windsor like MAsteveINE got w his order.
here's my plan:
steep 4 oz carafa I (left over from a previous batch)
add 3 cans of Premier
maybe add 1 small jar (about 1 lb) of Golden Eagle Syrup (probably a brewday decision)
boil 5 gals for 30 min
@ 10 min to go add 1/2 oz Cascade (left over from another previous batch)
@ 1 min to go add the other 1/2 oz Cascade
cool, transfer to the 6.5 gal carboy, pitch yeast that came with the newer can.
taste results in 6-8 weeks.

 

[jcobbs]

Sounds like a great recipe--interesting how PME is from Canada and/or UK, but you find it in almost every Piggly Wiggly in the South. +1 on the Golden Eagle Syrup--add it to the brew and you got yourself the makings of a great Southern beer there I've used Golden Eagle in a couple of different recipes. I tried making something like a mead with it and some fruit, but it really didn't add any distinctive flavor to the fruit. Maybe in a beer it would be different.

 

[quackkills]

Hey guys,

Any recipes for a 60lb bucket of amber malt made by PME that I acquired(was given)?? Simple and easy preferably..no or little extra ingredients other than grocery bougth stuff...granted I know that I will have to use just a couple of cans a batch but am set up to make 10 gal plus batches....any ideas or help appricated.....

Gonna try to set one this next week..........

 

[gunnyg]

I recently saw a can of Golden Eagle Syrup in a Kroger store up in Atlanta. I recalled mention of that somewhere online here so I picked it up--haven't used it yet.

Ingredients claim corn syrup, honey, and molasses, though it didn't specify in what amounts.

Sounds like it would do well in an Ale. though.

 

[MAsteveINE]

Is your extract hopped? If not adjust the following by boiling some hops
to make the hot water.



My post at #201 of this thread gives the proportions that Premier
sugests in their kits, you can multiply to get close to 10 gals, The drill is add some hot water, sugar, and malt to the fermenter, stir well, bring up to desired amount with cold water, that should bring you to a temp of 65 - 75 f
if not make it so, add yeast, seal up, add fermentation lock, wait a week and bottle, (nervous types will check gravity for a couple days before bottling).
With equipment ready a batch takes 10 minutes.


By tradition you can use dry bread yeast, an old fashioned yeast cake if you can find one, get some ale yeast, or I will send you a couple packs of the Danstar they sent me,if you want to try that.

MAsteveINE

 

[quackkills]

Is your extract hopped? If not adjust the following by boiling some hops
to make the hot water.



My post at #201 of this thread gives the proportions that Premier
sugests in their kits, you can multiply to get close to 10 gals, The drill is add some hot water, sugar, and malt to the fermenter, stir well, bring up to desired amount with cold water, that should bring you to a temp of 65 - 75 f
if not make it so, add yeast, seal up, add fermentation lock, wait a week and bottle, (nervous types will check gravity for a couple days before bottling).
With equipment ready a batch takes 10 minutes.


By tradition you can use dry bread yeast, an old fashioned yeast cake if you can find one, get some ale yeast, or I will send you a couple packs of the Danstar they sent me,if you want to try that.

MAsteveINE

MAsteveINE
I do not know...only intel on the bucket is that it is PMP....amber malt and the lot number. I guess I could call PMP and see if they could tell me based on the lot number....

I got ya on the dry bread yeast. I remember using the same kinda set up with my father when I was just a little kid when he would brew with the same kind of ingredients.

Thanks for the help....will look at the other post!!!

QUACKKILLS

 

[oltradplanter]

if you are set up for 10 gallons I found that for 5 gallons two can make a great 5 gallon brew when cooked for 30 min before pouring off for the yeast. so that would be 4 cans to the brew. If you don't have hops you can use chicory for the bittering. taburo or brown sugar makes a great feeder and chunk in coccoa and a bag of oats of S&Gs that premier make a good batch of beer...if its lightly hopped...and more hops will take it to the next level forget the cats name put if you go back in the posts he made a wicked 4 can beer with hops out the wahzoo and I wish i could have had a pint of that. enjoy and please post what yu decide to do

 

[derailedgtr]

if you are set up for 10 gallons I found that for 5 gallons two can make a great 5 gallon brew when cooked for 30 min before pouring off for the yeast. so that would be 4 cans to the brew. If you don't have hops you can use chicory for the bittering. taburo or brown sugar makes a great feeder and chunk in coccoa and a bag of oats of S&Gs that premier make a good batch of beer...if its lightly hopped...and more hops will take it to the next level forget the cats name put if you go back in the posts he made a wicked 4 can beer with hops out the wahzoo and I wish i could have had a pint of that. enjoy and please post what yu decide to do

that would be me and my stone arrogant bastard clone. it has mellowed some and is the clearest beer i have brewed to date. it is still a flavor MONSTER. big, malty, and hoppy, just not a bright/hoppy as when it was younger. and abv is about 7%. I am considering brewing another batch of that very soon.

I have an oatmeal porter in the carboy now that has PME as its base (slight modification to my 'gonna make a quick batch' post a few posts back) the oatmeal proteins and fats have created the biggest trub i've ever had. probably lost a gallon of beer, but i hit my original gravity of 1.065 so i'm not too upset.