Help with beginners step by step guide

[MyQul]

Great thank you, I'll give this one a go. Does it matter that the malt extract is liquid?

Yup. I'll have to reajust. Hang on a sec

 

[Pete7811]

Actually, if you're going to ferment at ale temperature ~20degC, one sachet will be enough.

Double the amounts in my recipe for 20L. Use 54g Saaz for the boil and 24g 10 minutes before you switch off the heat.

Great thank you, I'll get this one going once water has boiled, going to do both seeing as I have enough.

 

[MyQul]

Swap out the DME for LME and use 1.8kg of Pilsner instead of 1.7kg

 

[Pete7811]

Swap out the DME for LME and use 1.8kg of Pilsner instead of 1.7kg

You've been such a massive help and I've been such a massive pain so sorry for that. My water is now at 65c, I'd the brew time for the one you sent 90min?

 

[MyQul]

My hop schedule is for 60min boil but you can boil if for longer if you want (provided you have enough water) just start off the boil hops at 60 min. Mash isnt effected by the recipe like that, if thats what you mean

 

[Pete7811]

My hop schedule is for 60min boil but you can boil if for longer if you want (provided you have enough water) just start off the boil hops at 60 min. Mash isnt effected by the recipe like that, if thats what you mean

Great, I'll get started. Thanks again for all your support.

 

[terrym]

If you are using LME you it is not essential to add it to the boil, it can go straight into the FV as for a kit. I am not sure whether the advice given allows for that. If you do add it straight to the FV your hop schedule may need adjusting slightly to allow for the increased hop utilisation in the boil so you can reduce the hops slightly. Perhaps @MyQul and @cushyno can advise on that.

 

[MyQul]

If you are using LME you it is not essential to add it to the boil, it can go straight into the FV as for a kit. I am not sure whether the advice given allows for that. If you do add it straight to the FV your hop schedule may need adjusting slightly to allow for the increased hop utilisation in the boil so you can reduce the hops slightly. Perhaps @MyQul and @cushyno can advise on that.

Because it's not a hop bomb I dont think it would make much if any difference. Different if it was an IPA though

 

[terrym]

@Pete7811
A mix of grain and malt extract brewing is known as partial mash. That's what I mostly do. One of the attractions of doing partial mashes is that you can have a reduced volume boil compared to the final volume of the wort. So a boil of as little as 9 litres like I do (with tops up during the boil to compensate for evaporation) can still produce a brew of 20 litres or so. And some or all of the ME goes direct to the FV. The disadvantage is that you need to use slightly more hops due to the decreased hop utilisation.

 

[Pete7811]

@Pete7811
A mix of grain and malt extract brewing is known as partial mash. That's what I mostly do. One of the attractions of doing partial mashes is that you can have a reduced volume boil compared to the final volume of the wort. So a boil of as little as 9 litres like I do (with tops up during the boil to compensate for evaporation) can still produce a brew of 20 litres or so. And some or all of the ME goes direct to the FV. The disadvantage is that you need to use slightly more hops due to the decreased hop utilisation.

That's really interesting to know, thanks. I'm currently mashing my grain and will add my malt extract @10mins

 

[Pete7811]

@Pete7811
A mix of grain and malt extract brewing is known as partial mash. That's what I mostly do. One of the attractions of doing partial mashes is that you can have a reduced volume boil compared to the final volume of the wort. So a boil of as little as 9 litres like I do (with tops up during the boil to compensate for evaporation) can still produce a brew of 20 litres or so. And some or all of the ME goes direct to the FV. The disadvantage is that you need to use slightly more hops due to the decreased hop utilisation.

Do you use Campden tablets? If so how many for 20l and when do you add them?

 

[cushyno]

Campden tablet should be added right at the start before you heat your water. Before mashing. 1 tablet will do for a 20L batch (or approx 27L of water)

 

[Pete7811]

Campden tablet should be added right at the start before you heat your water. Before mashing. 1 tablet will do for a 20L batch (or approx 27L of water)

Great thank you, I'll be doing your recipe tomorrow, what's the best way cool it down without a cooler would you say?

 

[cushyno]

Great thank you, I'll be doing your recipe tomorrow, what's the best way cool it down without a cooler would you say?

Without a chiller you have a few options:

• Sit it in a builders trug (or bath or large sink), fill the trug with water up to the level of your wort and put frozen bottles of water in the trug.
• Use "no chill" cubes (water containers with a screw cap) and leave it to cool naturally
• Sit your Kettle or FV on a cold stone or concrete floor overnight

First is most effective at getting the temperature down. Last two are least work. Middle one is least chance of infection.

I used to do the last option until I bought an immersion chiller. It seemed to work fine leaving until the wort was down to about 65degC in the Kettle/boiler/stockpot, then transfer to sanitised FV and left overnight. Supposedly because you have to wait until the next day to pitch your yeast there's a greater time for other nasties to start living in the wort, but the several times I did this it didn't get any infection. Just make sure your cleanliness and sanitizing is really good.

 

[Pete7811]

Without a chiller you have a few options:

• Sit it in a builders trug (or bath or large sink), fill the trug with water up to the level of your wort and put frozen bottles of water in the trug.
• Use "no chill" cubes (water containers with a screw cap) and leave it to cool naturally
• Sit your Kettle or FV on a cold stone or concrete floor overnight

First is most effective at getting the temperature down. Last two are least work. Middle one is least chance of infection.

I used to do the last option until I bought an immersion chiller. It seemed to work fine leaving until the wort was down to about 65degC in the Kettle/boiler/stockpot, then transfer to sanitised FV and left overnight. Supposedly because you have to wait until the next day to pitch your yeast there's a greater time for other nasties to start living in the wort, but the several times I did this it didn't get any infection. Just make sure your cleanliness and sanitizing is really good.

That's Brill, thank you again