This topic (link), from late 2020, should be helpful.now I'm trying to figure out what grains to use to replace the dark malt extract and the sparkling light malt extract
For the styles and brands of DME that I use, there was a time when this information was available in product information sheets. Over time, as those documents have been updated, the base malt information seems to be harder to find.I believe some extract manufacturers list what is in there extracts. I’d check their websites and see if you can gain some insight.
You'll be better off using your time looking for all grain recipes instead of attempting to convert extract recipes. Also skip trying to make up your own recipes until you've got some experience using grain.I'm trying to figure out what grains to use to replace the dark malt extract and the sparkling light malt extract
Why? And does making up ones own recipe include using different brands of malts than specified?Also skip trying to make up your own recipes until you've got some experience using grain.
I have that book. It is pretty good, too, except the author assumes that the reader will have a way of keeping his fermentation temperature down to the upper 60's at most. Myself, I don't use any chilling system and I ferment at room temp, around 72 degrees, and big beer fermenting temps often reach into the high 70's during the most vigorous part of the process. Most beginners likewise will not have a way to keep the fermenting beer cold. Someone really should write a similar book with room temperature fermenting in mind. Yeah I know, that would mean no true lagers but ales are something else. I kind of rock my own recipes and I don't care about winning prizes or conforming to a style, but I know a lot of brewers enjoy all that.What style of beer are you trying to make? I recommend looking at all-grain recipes for the style you're making to get a general idea of what people are using. The book "Brewing classic styles" is an excellent guide and you can brew the recipes as is or use them as a jump off point for designing your own recipes. Designing Great Beer is another great book that delves very deep in formulating recipes.
I do. In other words, "I've been there and done that" - converting an extract recipe to all grain for a friend.I don't see how any extract recipe can be so good that it simply must be converted and used with all grain brewing.
Why? And does making up ones own recipe include using different brands of malts than specified?
I'm asking because that's where I'm at right now. I know the basic recipe of what I'd like to get too, but I'm trying different malts to see what difference they make.
Over in the topic "Going bulk grain - need some advice" there are brewers who have the opposite opinion.Usually a similar malt of a different brand will have insignificant effect
Sure, but still I'm not certain why as a noob one should avoid making their own recipes or try to convert extract to all grain.
That's great; my experience was I was consistently making good beer following established clone recipes and then when I went off and tried my own recipes it just wasn't as good since I really didn't know what I was doing. Nothing wrong with doing your own thing, go for it.Why? And does making up ones own recipe include using different brands of malts than specified?
I'm asking because that's where I'm at right now. I know the basic recipe of what I'd like to get too, but I'm trying different malts to see what difference they make.
@GrowleyMonster
Sure, but still I'm not certain why as a noob one should avoid making their own recipes or try to convert extract to all grain.
Certainly the extra possible mishaps and mistakes of a mashing might complicate the issue of figuring why it doesn't taste like the beer it was intended to be. But still it was a beer and the pursuit of getting it right on a subsequent attempt will be good experience and learning.
I learn more when I make mistakes and figure out why than if I blindly do what I'm told. Or have success the first time and don't really understand why it was a success. That tends to allow dogma to creep in.
And that is a worthy opinion and maybe if I had used more different brands I would have reason to support it at least a little bit. But as an example, I haven't noticed any difference between different brands of 2 row pale ale malt, even though that makes up the bulk of my usual mash bill. I can't even taste the difference between Weyermann's biscuit malt and the Viking cookie malt. They are just too similar. VIking Chocolate vs Briess Chocolate? I can't tell the difference, but I want a half pound or a pound of one or the other in my ales and stouts, I know that. But yeah, okay, I will admit that there is some wiggle room there. However I don't think it is something for the beginner to obsess over excessively.Over in the topic "Going bulk grain - need some advice" there are brewers who have the opposite opinion.
For those looking to stock an "at home" Local HomeBrew Store, the topic is worth following.
I have a couple of craft brewers near me that have a similar approach. Many of their "flagship" beers have a common base malt and vary based on the character / specialty malts.And I am still brewing based on either the Viking 2 row pale or the extra pale. My specialty grains change but the base stays pretty much the same. It works and no reason here to change very much.
It's well known that stale ingredients result in bad beer.I started out trying to make a cheap extract ale and when I figured out that the extract on sale was the old semi stale stuff, ...
It's their hobby. And generally, if I can be helpful (to them) by answering their question directly (and without judgement) I'm inclined to do so.I don't think it is something for the beginner to obsess over excessively.
For those looking to stock an "at home" Local HomeBrew Store, the topic (link) is worth following.
Same here, and I've never duplicated one of my own recipes either. You tend to get a feel for what your ingredients are doing and you can spitball recipes that turn out very good and sometimes astonishingly good. I could never make it as a commercial brewer because consistency is not what I'm looking for. I can purchase consistent beers all day long anymore, I like to be surprised by my beer I guess.OH, but I agree. I never said a noob should avoid rolling his own recipes, only that keeping it mainstream will help to ensure success, or at least near or partial success. I never used any established recipe after I did my first extract recipe kit batches.
1.050 on a Hydrometer correct?Well fermentation stalled at 1.050 og was 1.090 guess I didn't get the yeast right for the batch
Well, the good news is you have the opportunity to learn a lot.Well fermentation stalled at 1.050 og was 1.090 guess I didn't get the yeast right for the batch
Didn't taste it brewed it on January 27 it's temp has been 68 f not cloudy it didn't even leave a krausen ring in the fermenterHave you tasted it yet?
If you only cooked it on the 1st then you are only 7 days in.
What's your wort temp and what was it throughout?
Is it still cloudy?
Well, the good news is you have the opportunity to learn a lot.
[/QUOTE
That is true just started doing all grain after not brewing for about 3 years feels like I'm starting over
Well fermentation stalled at 1.050 og was 1.090 guess I didn't get the yeast right for the batch
Viking pale 2-row and a pound of Briess 350 Chocolate, with an ounce of Cascade
Could be?Whoah! 25.5% Crystal 60 with 5% maltodextrin! This could be part of the issue.
View attachment 758846
Unfortunately, the yeast isn’t the real problem here.Well fermentation stalled at 1.050 og was 1.090 guess I didn't get the yeast right for the batch
Can you provide the extract recipe or a link to it? Seeing it will help everyone be able to give more useful advice.Here is the recipe defiantly screwed up only using one packet of yeast. That's all I used when I would do it as an extract
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