What Does This Mean

[Vismich]

Im surfing the internet finding recipes, as i have always used and modified recipes from my local brew store.

what does (3.0 SRM) mean in the below?

thanks!!

4.00 lb Extra Light Dry Extract (3.0 SRM) Dry Extract 44.4 %

 

[RandomBeerGuy]

SRM = Color the lower the number the lighter the color of the beer, it is letting you know how much color is being added when you use that extract.

 

[Vismich]

Let me ask this, when looking at the recipe below, how do I know when to add each extract, and grain?

1.65 lb Light Dry Extract (8.0 SRM) Dry Extract 17.2 %
0.22 lb Wheat Dry Extract (8.0 SRM) Dry Extract 2.3 %
3.31 lb Amber Liquid Extract (12.5 SRM) Extract 34.5 %
3.75 lb Pale Malt, Maris Otter (3.0 SRM) Grain 39.1 %
0.66 lb Munich Malt (9.0 SRM) Grain 6.9 %
0.18 oz Simcoe [14.70%] (60 min) Hops 10.6 IBU
0.18 oz Simcoe [14.70%] (40 min) Hops 9.3 IBU
0.18 oz Simcoe [14.70%] (30 min) Hops 8.1 IBU
0.18 oz Simcoe [14.70%] (15 min) Hops 5.3 IBU
0.53 oz Simcoe [14.70%] (2 min) Hops 2.7 IBU
1.41 oz Cascade [5.40%] (Dry Hop 7 days) Hops -
1 Pkgs London Ale (White Labs #WLP013) [Starter 1000 ml] Yeast-Ale

 

[RandomBeerGuy]

http://en.wikipedia.org/wiki/Standard_Reference_Method - SRM Info

http://www.alereview.com/wp-content/uploads/2011/08/SRM-Beer-Color-Chart.jpg

Add up the SRM numbers and check the chart to get an idea of where your brew will be.

 

[BobC]

The Grains have to be steeped at 154 degrees for an hour. As for the extract there added during the boil some add them at the start others at the 30 min mark. I personally add them at the start.

 

[Calder]

Let me ask this, when looking at the recipe below, how do I know when to add each extract, and grain?

1.65 lb Light Dry Extract (8.0 SRM) Dry Extract 17.2 %
0.22 lb Wheat Dry Extract (8.0 SRM) Dry Extract 2.3 %
3.31 lb Amber Liquid Extract (12.5 SRM) Extract 34.5 %
3.75 lb Pale Malt, Maris Otter (3.0 SRM) Grain 39.1 %
0.66 lb Munich Malt (9.0 SRM) Grain 6.9 %
0.18 oz Simcoe [14.70%] (60 min) Hops 10.6 IBU
0.18 oz Simcoe [14.70%] (40 min) Hops 9.3 IBU
0.18 oz Simcoe [14.70%] (30 min) Hops 8.1 IBU
0.18 oz Simcoe [14.70%] (15 min) Hops 5.3 IBU
0.53 oz Simcoe [14.70%] (2 min) Hops 2.7 IBU
1.41 oz Cascade [5.40%] (Dry Hop 7 days) Hops -
1 Pkgs London Ale (White Labs #WLP013) [Starter 1000 ml] Yeast-Ale

You start with the Pale Malt and Munich in a partial mash. Do not just steep it, as you will get nothing out of it. Mashing converts the starches to sugars.

You can then add the extract then, or save it until later. It is simplest to add it after the mash, but if you add it with about 20 minutes of the boil left, you will get a lighter beer and better bittering hop utilization.

After mash bring to boil. Let boil for 10 minutes to get past the break, then add the 60 minute hops. 60 min = 60 minutes left in the boil. Add hops per the schedule. The 2 minute hops will be your last addition, and will be added with 2 minutes left in the boil.

Dry hops are added after active fermentation is finished, and per recipe, are left in for 7 days before bottling.

Yeast is added to the fermenter when the wort is cooled to below 70 F. You really need to make a starter for the yeast since this beer will be around 1.070. If you do not make a starter, the yeast will take a while to start, and may struggle to finish.

For that yeast you need to keep the beer in the upper 60s for fermentation (around 67 F) or the yeast may drop out on you.

Simple!!!