smallbatchhomebrew
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- Mar 15, 2014
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Hi Guys,
I'm new here so hello all :)
I'd like to share my Sugar Puff Beer recipe using sugar puffs and malt extract. I have a website dedicated to small batch homebrewing with extract in 10-12 litres which is s m a l l b a t c h h o m e b r e w . c . o . u . k
My Recipe for Sugar Puff Beer:
Ingredients
640g Sugar Puffs (two large boxes)
500g light malt extract (spraymalt)
500g dark malt extract (spraymalt)
21g Styrian hops (8g hops at start, 5g 15 before boil ends, 8g at end of boil)
6g gervain yeast
Method
1. Added all of the malt extract and sugar puffs to 7 litres of water and stirred until fully disolved then heated to boil
2. At point of boil added 8g styrian hops
3. Rolling boil with occasional stirring for 60 mins.
4. At 45 mins of roiling boil added 2 litres cold water as starting gravity was 1070 (too high). To measure this I removed a sample with a clean plastic jug and placed the trial jar into a pringles tube full of cold water to quickly cool it to 20*C.
5. After 50 mins of rolling boil added 5g hops and caragheen.
6. At end of boil added 8g hops.
7. Left to stand for 30 mins to extract flavour.
8. Pour wort into fermenter through a sieve. (There is a lot of sugar puff gunk that takes a few attempt to empty and sieve.
9. Measure a cooled sample of wort. SG was still too high at 1060, so added 2 more litres of cold water.
10. Measured another sample of the wort and SG was at 1042 which is fine and volume of the wort is 12 litres.
Thanks
Steve
I'm new here so hello all :)
I'd like to share my Sugar Puff Beer recipe using sugar puffs and malt extract. I have a website dedicated to small batch homebrewing with extract in 10-12 litres which is s m a l l b a t c h h o m e b r e w . c . o . u . k
My Recipe for Sugar Puff Beer:
Ingredients
640g Sugar Puffs (two large boxes)
500g light malt extract (spraymalt)
500g dark malt extract (spraymalt)
21g Styrian hops (8g hops at start, 5g 15 before boil ends, 8g at end of boil)
6g gervain yeast
Method
1. Added all of the malt extract and sugar puffs to 7 litres of water and stirred until fully disolved then heated to boil
2. At point of boil added 8g styrian hops
3. Rolling boil with occasional stirring for 60 mins.
4. At 45 mins of roiling boil added 2 litres cold water as starting gravity was 1070 (too high). To measure this I removed a sample with a clean plastic jug and placed the trial jar into a pringles tube full of cold water to quickly cool it to 20*C.
5. After 50 mins of rolling boil added 5g hops and caragheen.
6. At end of boil added 8g hops.
7. Left to stand for 30 mins to extract flavour.
8. Pour wort into fermenter through a sieve. (There is a lot of sugar puff gunk that takes a few attempt to empty and sieve.
9. Measure a cooled sample of wort. SG was still too high at 1060, so added 2 more litres of cold water.
10. Measured another sample of the wort and SG was at 1042 which is fine and volume of the wort is 12 litres.
Thanks
Steve