I'm working on planning my 3rd brew and want to try a clone recipe I found but am having a little trouble understanding some of it....
First, on the ingredients list, it lists
-6.6 lbs Briess Pilsner unhopped liquid malt extract
-2.0 lbs dried malt extract
-3.0 lb Pilsner malt
It just says "dry malt extract," but listed in this form, I assume it means of the same kind as the liquid listed previously, correct?
Side question, what is the purpose of using liquid and dry extract and some of the actual malt all of the same kind in a recipe? I've seen formulas for conversion from liquid to dry and back, so I assumed as long as you adjusted the amount it would be the same. But is there a benefit to dividing the total amount of malt needed and using some of each form?
Then, under the actual instructions part, it says Steep the crushed grain in 2 gallons of water at 154 ºF for 30 minutes. Remove grains from the wort and rinse with 2 quarts of hot water.
I know how to steep the grains (assuming it's only referring to the 3 lbs of whole malt (would that be considered "specialty grains" in this case, or is this a partial mash recipe?)) but I'm not sure what it means by "rinse with 2 quarts of hot water."
Someone else mentioned that this is a partial mash recipe so I would have to mash the malt instead of steeping it. From what I've read, the process isn't so different as it is more based on what is happening chemically with the beer. But are the different types of malt available that would determine whether I need a steeping step or a mashing step?
First, on the ingredients list, it lists
-6.6 lbs Briess Pilsner unhopped liquid malt extract
-2.0 lbs dried malt extract
-3.0 lb Pilsner malt
It just says "dry malt extract," but listed in this form, I assume it means of the same kind as the liquid listed previously, correct?
Side question, what is the purpose of using liquid and dry extract and some of the actual malt all of the same kind in a recipe? I've seen formulas for conversion from liquid to dry and back, so I assumed as long as you adjusted the amount it would be the same. But is there a benefit to dividing the total amount of malt needed and using some of each form?
Then, under the actual instructions part, it says Steep the crushed grain in 2 gallons of water at 154 ºF for 30 minutes. Remove grains from the wort and rinse with 2 quarts of hot water.
I know how to steep the grains (assuming it's only referring to the 3 lbs of whole malt (would that be considered "specialty grains" in this case, or is this a partial mash recipe?)) but I'm not sure what it means by "rinse with 2 quarts of hot water."
Someone else mentioned that this is a partial mash recipe so I would have to mash the malt instead of steeping it. From what I've read, the process isn't so different as it is more based on what is happening chemically with the beer. But are the different types of malt available that would determine whether I need a steeping step or a mashing step?