Is there any quick method that a beginner such as myself could change this AG recipe over to extract?
http://www.brewtoad.com/recipes/velvet-hammer-ipa-ag
http://www.brewtoad.com/recipes/velvet-hammer-ipa-ag
For the extract, generally 1 pound two-row= .75 pound pale LME = .6 pound light DME.
Also at 1 lb corn = .75 lbs corn syrup I assume????? Or is it one to one?You could use corn sugar for the corn, without any issues.
1.5 lbs of Munich LME
7.5 lbs of Pale LME
.75 lbs corn syrup (see question below; flaked corn to corn syrup is 1 to .75?)
steep:
8 oz white wheat
4 oz caramunich
4 oz crystal 10L
Also at 1 lb corn = .75 lbs corn syrup I assume????? Or is it one to one?
What about corn sugar? I assume not?
Can we steep the flaked corn?
This recipe I tracked down is supposed to be a clone of a very popular and hard to find beer around here, thats why I wanted to try the recipe.
NordeastBrewer77 said:I saw that on the recipe, but it's not. Nowhere close to a recipe for Stone IPA. Or a good IPA at all for that matter. Stone IPA would be roughly 13 lbs of 2-row and roughly 1 lb of crystal 15 (maybe Crisp caramalt). Magnum an Perle hops at 90 mins for bittering and Centennial late and dry hop. There are clone recipes for this beer, both AG and extract in BYO magazine. You can find it in the BYO 250 Classic Clone issue that's available at many home brew stores. Or right here in this link.
cheezydemon3 said:I put 2 lbs of crystal in my IIPA and people love it.
Oh I thought they were copying this beer
http://www.arborbrewing.com/beers/30
this is the one that I'm trying to emulate.
Oh I thought they were copying this beer
http://www.arborbrewing.com/beers/30
this is the one that I'm trying to emulate.
Oh I thought they were copying this beer
http://www.arborbrewing.com/beers/30
this is the one that I'm trying to emulate.
"extract just doesn't hold up well or provide the proper environment for the various microbes that ferment sours."
What? Why would you think that? Extract is literally just dried wort. You can most certainly make a sour out of extract. The bacteria are not going to know the difference.
But yeah, US-05 isn't going to make a sour beer.
The OP's barrier to making a sour isn't extract - it's experience.
To get a sour, you leave grains out in a bowl.......I am not sure that a bowl of extract would do the same thing. I don't think that this is an extract snob comment.
jmoney05 said:well i will be keeping that project on the back burner for a bit then until I get an all grain setup
thanks for all the input guys
" My statement was based on the fact that an all extract beer is generally not going to hold up as well over the long periods of time needed to make a good sour as a grain wort."
Yes, and that was why I asked why you would think that. Extract is literally the exact same ingredients of the same quality that you would use in your mash. It will "hold up" exactly as well as any other wort and will provide a perfectly fine environment for all the various critters to thrive. Obviously, mashing it yourself provides the ability to tweak your mash schedule as you see fit, but extract is perfectly stable and suitable for long aging periods.
..and time and patience.
Or so we assume.
Actually there isn't any actual "barrier" to making an sour that I can see, except that we don't really do it much and it seems a little scary and misunderstood and so we usually shelf it into the corner and say it's an "advanced" topic.
I wouldn't recommend a sour to a novice for a combination of reasons (it takes to look, a sour is an exception and one's first beers should, for learning experience, be "typical"). But I think my *main* reason is one can't really predict how a sour will turn out. One can't say "if you do this and that it will result in how and why".
But I also hate telling a novice what he or she can't do.
I'd say this is an advanced beer because: i) It sour ages for a long time and that's unpredictable. Their web site indicates that each batch differs which indicates it's tempermental and the brewer fusses and tweaks with it using knowledge derived from experience. ii) It's oak barreled aged. This can be replicated by racking of oak chips. I've never done that but it might be easy. But again it's something you tweak with experience. iii) The recipe, a belgian dubbel is "advanced" for a first beer but a fast study can probably do it soon and it's certainly not impossible for a first beer
The main thing is it's a beer that requires tweaking and guidance that comes with experience.
I hope we answered at least your general question, even if specifics got REALLY specific. Anything else we can help you with?
. I look to copying that beer as kind of a "grail" for me since it is unbelievably good, and nearly impossible to find. Getting that one nailed down would be fantastic.
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