Interesting procedure - mind sharing where you got it?

Recipes are really only half the story when it comes to home brewing and given the overwhelming impact of sanitation, pitch rate and fermentation temperature control, are often almost interesting. I realize you don't want to do simple beers but when you're learning, they're your best teacher. Let me put this bluntly: Procedure is much more important than recipe to the outcome of your beer. So brew a few batches of simple beer, one gallon batches are fine, to make sure your sanitation is dialed in and you can manage the fermentation. Then move on to this kind of beer.

And if you don't choose to do this, your recipe is fine. I like the idea of starting with gallon batches.

 

I’m curious what you mean by “simple beer.” Are you referring to the number of ingredients? A SMaSH beer has only a Single Malt and a Single Hop. I make a couple of those that I’d drink over a drinking a light beer as you say. If you’d like a challenge, try brewing a light beer. I believe that would be more complex than you’d think. I’d rather drink my homebrew than any commercially available beer, craft beer or otherwise.

 

there is a little left out in that recipie as well like yeast strain. my guess is US05. it looks pretty straight forward is that add peanut butter in recipie notes? just brew a straight forward beer as stated above first and get more complex from there.

 

• Is there an actual boil step in here somewhere?
• The recipe adds hops pre-boil (first wort), but the directions have them post-boil (dry hop). There is a huge difference between the two.
• PB2 leaves a small mount of oil floating on top. Transfer (rack) from the bottom and don't carry over any of the surface sheen. PB2 is usually added at secondary.

As others are pointing out, nobody gets it perfect the first time. You'll have about a dozen things you'll want to do differently the second time around. Are you willing to experiment with pricier ingredients and risk it being undrinkable? It's fine if you do. Lots of new homebrewers shoot for the moon and sometimes it turns out fine.

 

It would seem weird to only add the hops post boil. Usually they are added at various times in the boil, earlier in the boil for bitterness, later for flavor\aroma. You can add dry hops after the boil, but I would think they would clash with peanut butter flavor.
For a first batch I would recommend a beer kit from a well known home brew shop. You know how it is supposed to taste and it will come with directions to get it there. If something goes wrong you can more easily figure out exactly what it was to fix it the next time.

 

nothing wrong with dried yeast and for bigginer its probably a smarter move. look around on this site or ask for recipies of a given style and im sure well be throwing them at you. good luck

 

how to brew by mr John Palmer.

best practice id say is get your cleaning and sanitation down pat its that simple keep your cold side crazy clean get OCD on it make it your number one rule to not skimp on fermentation side of brewing( as in cleaning fermentation equipment and utensils even prep area. ​

the more and more i brew the more im realising im a small part in the beer making process as in (im getting philosophical here) im 1 organism we are a conglomorate of them and i want another multiple billion organisms to do what i want (turn wort into beer) so this one organism better do all he/she can to make them multiple billion yeast cells happy or this one organism will be dissapointed with infected beer.

see how recipie can take 2nd place even process i dosnt matter if you dont get the essentials right.

good luck

 

Here's a good link https://drinks.seriouseats.com/2012...rew-recipe-hop-schedule-grain-bill-terms.html

If it were me, I'd steep for about 30 mins or so. Basically start when the water is hot enough, and keep it in there as you're ramping the temp up to boil.

You're right about adding half the extract at the last 10 or 15 mins of the boil.

Fermentation tales as long as it takes, depending on yeast count, temperature, types of sugars in the wort, etc. I don't really take gravity readings, but I leave it for at least a week or 2 on primary. Then usually I'll transfer into secondary for another week or so. Some people use a secondary, some don't. I think my sanitation is good enough to avoid the risk of infection, and I think it helps to clear my beers (I don't really use any finings).

I'll second Palmer's book, an older edition is online free, but he just came out with a new edition. I'd also suggest Radical Brewing by Randy Mosher, but that's a bit of a history lesson and recipe formulation too.

If you have a homebrew store or someone who brews near you, I'd suggest watching them brew. My local store holds classes for extract and all grain brewing every few weeks. I can read a book all day, but I didn't really understand it until I saw it in action.

Good luck!

 

Palmer's book is online as well. Trialben is right. In order of importance to your beer, these are the main factors to its flavor:
1. Sanitation
2. Temperature control during fermentation
3. Yeast health, including how much you pitch
4. Keeping a good boil going, and,
5. The recipe.
New brewers tend to obsess on #5 when there are four things more important than the recipe itself. And as he mentions, the key to great beer is managing its microbiology. I recently stumbled on some articles about simple lab tests that you can do to tell you where your beer is going wrong. I learned that I have a minor problem getting wort from the kettle to the fermentor - the sample I took from the kettle was stable in a test tube (sealed, sterile, of course) after 36 hours when the one I took from the fermentor was fizzing. Brewing is learning. Watch someone brew to get the basics down, or watch videos (that's how I got started). Read good books on brewing and realize there's lots of junk out there about the Only True Way to Brew. And have fun with it.

 

Very interesting!

 

Decent rolling boil should be about right. It's as much about circulating the hops as anything else when the wort is boiling.

 

Likely a bit. Will it matter? No.

 

I do that for every batch...never had any problems. Make sure the hops are down in the boiling wort and there's plenty of room in the hop bag. I move it around from time to time just to swish the wort through it. Use a clean spring clamp to hold it to the pot handle. It gets too hot to try untying to get additions into the bag.