- Joined
- Aug 12, 2016
- Messages
- 143
- Reaction score
- 74
- Points
- 28
UPDATE
Recipe I ended up brewing (basically a double IPA I guess):
Batch size: 18.5L (4.88 gal)
3kg light DME (6.6 lb)
1kg brown cane sugar (2.2 lb)
160g Magnum (5.64 oz) - bittering 60min
60g Glacier (2.11 oz) aroma 10/5min
Fermentis T-58 yeast
Bucket temp as high as 25°C (77°F) for one day, then cooled to approx. 20 (68)
Into secondary after 25 days
Bottled a few days later.
OG: 1.080, FG: 1.009, ABV 9.32%, AA 88%
I don't know how objective I am, but it's got amazing taste - strong hops flavours playing around with the banana/spice/whatever taste from the yeast. Not to everyone's taste, I suspect, but me and my friends very much enjoyed it. I'm a novice taster too, so I can't tell how balanced etc. it is, but it does play with the palate.
Perhaps along the lines of Stone's Cali-Belgique Belgian IPA, for a mainstream comparison. I drank it too soon, it started to get really tasty after a month but I was already down to the last few bottles.
Lessons learned:
- don't try to boil 9 liters of high-gravity wort in a 10-liter kettle.
Hi there,
After 3 kits, I am planning to try an Extract brew, and I thought I'd ask the community for advice/feedback
My goal: about 20L (5 gallons?) of a light-colored beer that approaches an IPA, alcohol about 6.5%.
What I am planning on using:
Light/Extra Light Dry Malt Extract
Chinook hops for boiling
Glacier hops for aroma
Fermentis Safbrew T-58 yeast
I've played around with the calculator a bit, it seems I would need around 4kg (8lbs?) of dry malt extract. Maybe I can replace part of it with cane sugar - I don't know how bit of a difference that makes.
My main question is concerning the yeast. Is one standard pack enough? Does it make sense to use several packs? I haven't figured out how to quantify yeast yet...
Apart from that, I guess I am curious to know whether there are some obvious no-nos or caveats in this recipe that I can't see ^^
Recipe I ended up brewing (basically a double IPA I guess):
Batch size: 18.5L (4.88 gal)
3kg light DME (6.6 lb)
1kg brown cane sugar (2.2 lb)
160g Magnum (5.64 oz) - bittering 60min
60g Glacier (2.11 oz) aroma 10/5min
Fermentis T-58 yeast
Bucket temp as high as 25°C (77°F) for one day, then cooled to approx. 20 (68)
Into secondary after 25 days
Bottled a few days later.
OG: 1.080, FG: 1.009, ABV 9.32%, AA 88%
I don't know how objective I am, but it's got amazing taste - strong hops flavours playing around with the banana/spice/whatever taste from the yeast. Not to everyone's taste, I suspect, but me and my friends very much enjoyed it. I'm a novice taster too, so I can't tell how balanced etc. it is, but it does play with the palate.
Perhaps along the lines of Stone's Cali-Belgique Belgian IPA, for a mainstream comparison. I drank it too soon, it started to get really tasty after a month but I was already down to the last few bottles.
Lessons learned:
- don't try to boil 9 liters of high-gravity wort in a 10-liter kettle.
Hi there,
After 3 kits, I am planning to try an Extract brew, and I thought I'd ask the community for advice/feedback
My goal: about 20L (5 gallons?) of a light-colored beer that approaches an IPA, alcohol about 6.5%.
What I am planning on using:
Light/Extra Light Dry Malt Extract
Chinook hops for boiling
Glacier hops for aroma
Fermentis Safbrew T-58 yeast
I've played around with the calculator a bit, it seems I would need around 4kg (8lbs?) of dry malt extract. Maybe I can replace part of it with cane sugar - I don't know how bit of a difference that makes.
My main question is concerning the yeast. Is one standard pack enough? Does it make sense to use several packs? I haven't figured out how to quantify yeast yet...
Apart from that, I guess I am curious to know whether there are some obvious no-nos or caveats in this recipe that I can't see ^^
Last edited: