What do you think of this 3gal batch?

[ExplosiveJoseph]

I have:
1lb 2row
1lb light DME
2lb corn sugar
1oz warrior
.25oz magnum
.5oz east Kent Goldings
1pkg us-05
I'm thinking it's an American Pale Ale, very light in color. I'm not sure what the 2lb of corn sugar would do to the brew. I've never added this much to a batch before. Also, that is a lot of hops and I might leave out the Goldings but I'm not sure

 

[skyebrewing]

50% sugar is going to give you a very watery, lacking in malt brew. Many have reported over 20% sugar giving a "cidery" taste. Id wait for more 2 row. If you really want to experiment, I would do the .25 of magnum at 60 and all ekg at 5 min. Maybe warrior at flameout or 5 min for more hoppiness? Add dme at begin of boil. Is it worth mashing 1lb of 2 row for this? Up to you..

 

[ExplosiveJoseph]

Screw it, tomorrow I'll suck it up and travel down to my LHBS and pick up some more two row. I figure another lb of 2 row and a total of 4lbs DME and .5lb corn sugar should get me right in the pale ale range. Magnum at 60min, EKG at 15 and warrior at 10. Also I changed it to a 5gal. I think this should be fine, I have a bad habit of throwing too many other ingredients into a brew because I think it will be too plain. But this time I'm going to try to keep it simple

 

[skyebrewing]

I gotta ask, why are you going to go through the time to mash 2 lbs of two row, when you are using lots of dme? Maybe cut the two row, 4 lbs extra light dme and a lb of golden/amber dme and you have an all extract decent pale ale.

 

[ExplosiveJoseph]

I'm still pretty new at this so I'm just throwing items together on ibrewmaster and seeing what happens. I figure I'll learn the hard way but still learning nonetheless. I'll try what you suggest and cut the 2 row. I was planning on steeping the grains. I don't know if that's called mashing...

 

[skyebrewing]

When I first started this, I had trouble telling the difference between mashing and steeping too. Check the stickies in the all grain and beginner boards on this site to learn more.
In a nutshell: crystal and roasted grains get steeped in water for 30-45 min in the ballpark of 150-170 degrees to get color and flavor. Base malts like 2row, pilsner and munich need to be mashed for usually an hour or more at a very controlled temp to extract the sugars from the malt for the yeast to eat.
If you are not sure, make a great extract brew and add grains to the mix when you are ready.

 

[lumpher]

I have:
1lb 2row
1lb light DME
2lb corn sugar
1oz warrior
.25oz magnum
.5oz east Kent Goldings
1pkg us-05
I'm thinking it's an American Pale Ale, very light in color. I'm not sure what the 2lb of corn sugar would do to the brew. I've never added this much to a batch before. Also, that is a lot of hops and I might leave out the Goldings but I'm not sure

nope. there would be any mouthfeel, no substance, to this. it would be thin and weak. if you want it to work, cut the corn sugar to nothing, add another 2 lbs of light dme, and mash a pound of crystal 20

 

[ExplosiveJoseph]

Thanks Skye. I'll do some more reading before I continue. Just when I think I know how this is done I learn something new

 

[skyebrewing]

This board will really help. Some people really want to help, some may razz you a bit. Just take it all in and have fun. Cheers

 

[jeepinjeepin]

I have iBrewMaster too. I just looked through the pale ale recipes. The ones that included corn sugar had it at under 10%. Some of the AG recipes were 100% pale malt.