Malt extract brew question

jonnymorris · Mar 30, 2012

I'm planning an extract brew following an AG recipe that calls for pale malt, crystal malt and black malt (plus sugar and hops). Because I'm only doing extract I'll replace the pale malt with DME but what about the other two malts? Are these the 'speciality grains' that go in the boil in a muslin bag?

Apologies if this is obvious but the book isn't clear and I want to make sure I'm doing it right.

johnnie · Mar 30, 2012

Yes put the grains in muslin bag and steep them. I normally add them to the cold water and remove the bag just before it comes to the boil. Hope it goes well.

pittsy · Mar 30, 2012

hi yes as above only you should get water at 66c (remove from heat then add grains in a bag and leave for 30 mins ,cover pan and cover pot to maintain temp , then remove grain and add DME bring to boil if using hops boil away for 60 mins : cheers:

jonnymorris · Mar 30, 2012

pittsy said:
hi yes as above only you should get water at 66c (remove from heat then add grains in a bag and leave for 30 mins ,cover pan and cover pot to maintain temp , then remove grain and add DME bring to boil if using hops boil away for 60 mins

Wheeler's book suggest dissolving the DME at 40degC, adding the grains and bringing to the boil - removing the grains just before. Is it all much of a muchness, i.e. not that significant which way round it's done?

Whilst I'm here, crushed grains or not? And where can I get quantities of DME at reasonable prices?

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