going extract

[andyakameatloaf]

After semi-successfully undergoing 2 house moves in 3 months, finishing uni and landing a full time job (its been a hectic 3 months) - at last I have time to do a brew

Ordered this in. Apologies if the picture is pants, my phone needs binning.

• - New FV with grommet in lid for airlock and tap fitted
  - little bottler
  - Lo star Sanitiser
  - Youngs bottle capper
  - 100g Youngs super wine yeast
  - 60g Youngs Yeast Nutrient (both for second2none's robinsons TC recipe)
  - 1KG Crushed Light Crystal Malt (60)

And also a recipe pack for a single hop Citra extract brew, comprising of 2.5KG light spray malt, 58g Citra, and US-05 yeast, as well as instructions.

I'm moving over to extract :party:

I decided to use a recipe pack for the first run to be able to get to grips with it better, but i want to modify it.
I have about an extra 30g of Citra from another brew, and I want to use some of the Crystal malt I've bought to end up with something along the lines of a dark/black IPA, but I have no idea how to use speciality grains in extract. I was wondering if someone could take a look at the recipe and give us a clue as to how to use the grain? The largest pan i have available is a Wilko stainless steel 16L one.

Cheers,
Andy

Single Hop Citra

Ingredients for 21 lts @ ABV 4.4%
2 x 1kg Light Spraymalt + 500g Light Spraymalt
58g Citra Hops
Safale US-05

Instructions
Bring 6 litres of water to the boil, remove from the heat and dissolve 1kg light spraymalt into the liquid, bring back to the boil and add 24g Citra. Boil for 50 minutes then add 10g Citra and boil for 5 minutes. Remove from the heat and add the other 1.5kg of Spraymalt then boil for a further 5 mins. Turn off the heat and allow to cool to 80c then add the balance of hops and leave to infuse for 30 mins.

Add 8 litres of cold water to the fermenting bin and strain the boiled liquid into the water. Top up the fermenting bin to 21 litres, ideally pouring the remaining water through the strainer to extract maximum flavour from the hops. Add the yeast when the liquid has cooled to 18 – 24°c. If in doubt use a thermometer to check the temperature.

Take a hydrometer reading and record starting gravity.

Move to a suitable area in the house with a temperature of 18 – 22°c leave in the fermenter for 10 days or until fermentation is complete.

Add priming sugar then Bottle or Barrel and wait approx 1 - 2 weeks to clear.

OG: 1.044 FG: 1.010 (dependant on yeast used)

 

[jonnymorris]

You'll need to steep your grains to get the flavours/colours and you have a couple of options; (1) Hot steeping is like making tea. Soak your grains in hot (70degC) water for 5 mins and then strain. Add the resultant liquid to the end of boil or FV. (2) Cold steeping is the same though requires cold water and an over-night steep. You're looking for a water to grain ration of about 4:1 in either case (i.e. 2L for 0.5Kg).

I wouldn't use any more than 10-15% crystal in an AG recipe and you should bear this in mind when working out how much you plan on using. 250g would be a fair guess for a 23L brew and certanly no more than 500g.

p.s. if you want a dark brew you're going to need some darker grains. Bung in 50-100g black/chocolate or similar.

 

[Fil]

using a hop bag to contain the grains for steeping helps keep it tidy, you not mashing to get sugars just soaking to get colour so its not so important to keep at a stable temp for a peroid,

spray malt is a b&&&&r to disolve, a little at a time and a whisk will help..


enjoy

 

[Duxuk]

Yes, 58g of citra sounds a bit mean for a 23l brew. If you have a total of 88g (?) then you need to use about 25g for bittering leaving 53g. Boil 25g for an hour in as much extract/water as you can manage then add 20g for the last 15 minutes. Turn the heat off at the end of your hour and wait 'til it's cooled to 90C or less. Add the rest of the hops for a 20 minute steep and then strain.
If you really want a zing from the citra you still have time to get hold of more. Then you could add 20g or more as dry hops after about 7 days fermentation when the activity has died down considerably.
I agree that 250g of crystal would be good. You can put your oven on really low and check it's temp. You'll want it at about 66C. Put some water, about a litre, into the pan at 68C and add the grains. You can stick it in the oven for an hour whilst you do the hops and strain into the wort after the time has elapsed. :drink:

 

[andyakameatloaf]

You're looking for a water to grain ration of about 4:1 in either case (i.e. 2L for 0.5Kg).

I wouldn't use any more than 10-15% crystal in an AG recipe and you should bear this in mind when working out how much you plan on using. 250g would be a fair guess for a 23L brew and certanly no more than 500g.

SO, im planning to brew short to 20l.
because my pan will only hold 16l to the absolute brim, probably more like 11-12 for a safe boil, if i steep the grains,how much grain should i steep in how much water in order to scale it up to have the desired effect on a 20l brew length?

And cheers for the tips guys all ready have a hold of muslin cloth for straining and holding grains :thumb:.

I think I'll take your advice and pickup some more hops for a dry hop after initial fermentation has calmed a bit.

 

[jonnymorris]

20L vs 23L is too small a difference to worry about when you're guessing. Personally, I'd go with 250g of crystal steeped in 1L of cold water overnight*. Boil up your DME (beware: stickiest stuff known to man) and hops in 12L of water and add your crystal 'extract' into the pot with 5-10 mins to go.

*You'll only strain 1/2L to 3/4L of liquid out so give it a rinse to wash a bit more out.

 

[morethanworts]

Sounds like you may have the same wilko's stockpot as me. I've bought a second one the same now. Advertised as 18L but anyone at Wilkos with a basic grasp of maths should have known that a pot with a 14cm radius, 25cm high is going to be closer to 15/16L

 

[andyakameatloaf]

cheers for the replies guys.

I tried to run the recipe through Hopville (which I didn't know had changed to Brewtoad), and realised that my OG and therefore ABV is about 1% lower than what i wanted.
tried to have a play around with the recipe in terms of mashing the grain rather than steeping it to try and get some sugars out and increase the gravity, but for some reason I couldn't get it to make a difference, whether i set it to steep or mash :S

if i wanted to extract sugars from the grain as well as colour and flavour, would it be simply a case of the 66*C oven trick already mentioned above by Duxuk?

(I realise that the amount of sugar from 250g of crystal wont be sufficient to bump up the OG so much, but i'd rather do that first and then find the other sugars from somewhere else first)

 

[JKaranka]

I would add 75g Citra for dry hop, 50g in the last 10m, and some other hop for bittering. Nothing beats a good Citra dry hop.

 

[jonnymorris]

...if i wanted to extract sugars from the grain as well as colour and flavour, would it be simply a case of the 66*C oven trick already mentioned above by Duxuk?

Yup, that's about it. More DME might be a better bet.

 

[Awfers]

Quick question, what yeast will you use?

 

[andyakameatloaf]

Quick question, what yeast will you use?

I've actually already brewed this. put together a recipe and brewed on the 16th. used Safale US-05. the brew day is here http://www.thehomebrewforum.co.uk/viewtopic.php?f=21&t=44373

 

[Awfers]

Quick question, what yeast will you use?

I've actually already brewed this. put together a recipe and brewed on the 16th. used Safale US-05. the brew day is here http://www.thehomebrewforum.co.uk/viewtopic.php?f=21&t=44373

Ok, I saw the 100g of Wine Yeast and thought otherwise :)

 

[andyakameatloaf]

Quick question, what yeast will you use?

I've actually already brewed this. put together a recipe and brewed on the 16th. used Safale US-05. the brew day is here http://www.thehomebrewforum.co.uk/viewtopic.php?f=21&t=44373

Ok, I saw the 100g of Wine Yeast and thought otherwise :)

oh haha. No, the Youngs yeast + nutrient are for a turbocider type recipe posted by second2none. If you (or like me, your missus) is into fruity pop kinda cider like rekorderlig or kopparberg I can highly recommend it. See here