puyol_hollandaise
New Forum Member
Hi all - first post to the forums so forgive me if this is not in the right spot or format!
I'm getting set to brew my 4th batch ever ;D, using a recipe from the Brooklyn Brew Shop Beer Making book as a guide - its called Grapefruit Honey Ale. I'm not sure if I'm allowed to post the exact recipe straight from the book (copyright?) so here is what I ended up with after entering the ingredients into beersmith as an all grain recipe. (I'm trying to convert it to extract and just looking for a little help in understanding that process and finalizing my steps to follow on brew day)
Ingredients: attached as grapefruit_honey_ale_all_grain.bsmx
------------
Amt Name Type # %/IBU
6 lbs 12.0 oz Pale Malt (2 Row) UK (3.0 SRM) Grain 1 61.7 %
12.0 oz Wheat, Torrified (1.7 SRM) Grain 2 6.9 %
8.0 oz Caramel/Crystal Malt - 10L (10.0 SRM) Grain 3 4.6 %
8.0 oz Caramel/Crystal Malt - 20L (20.0 SRM) Grain 4 4.6 %
8.0 oz Victory Malt (25.0 SRM) Grain 5 4.6 %
1 lbs Candi Sugar, Clear (0.5 SRM) Sugar 6 9.1 %
1.00 oz Amarillo [9.20 %] - Boil 60.0 min Hop 7 35.9 IBUs
0.50 oz Columbus (Tomahawk) [14.00 %] - Boil 60. Hop 8 27.3 IBUs
1.0 pkg SafAle English Ale (DCL/Fermentis #S-04) Yeast 9 -
1 lbs Honey (1.0 SRM) Sugar 10 8.6 %
I attempted to do Beer Smiths auto-convert feature to turn it into an extract recipe. I've only done all-grain when following the directions from Brooklyn Brew Shop kits. I made a winter ale using brew in a bag method of steeping grains so I was going to try that technique again. After converting I noticed some of the volumes/weights had changed but one question I am still struggling with is if I consider this a partial mash or extract brew as Beer Smith seems to give me slightly different numbers depending on which I choose. Here is the recipe after doing conversion to extract.
Ingredients: attached as grapefruit_honey_ale_extract_converted.bsmx
------------
Amt Name Type # %/IBU
1.4 oz Caramel/Crystal Malt - 10L (10.0 SRM) Grain 1 1.0 %
1.4 oz Caramel/Crystal Malt - 20L (20.0 SRM) Grain 2 1.0 %
1.4 oz Caramel/Crystal Malt - 30L (30.0 SRM) Grain 3 1.0 %
4 lbs 14.6 oz Pale Liquid Extract (8.0 SRM) Extract 4 57.0 %
7.3 oz Wheat Liquid Extract (8.0 SRM) Extract 5 5.3 %
1 lbs 8.4 oz Candi Sugar, Clear (0.5 SRM) Sugar 6 17.7 %
0.97 oz Amarillo [9.20 %] - Boil 60.0 min Hop 7 35.9 IBUs
0.49 oz Columbus (Tomahawk) [14.00 %] - Boil 60. Hop 8 27.3 IBUs
1.0 pkg SafAle English Ale (DCL/Fermentis #S-04) Yeast 9 -
1 lbs 7.3 oz Honey (1.0 SRM) Sugar 10 16.9 %
So I see that it has dialed down my numbers for my base malt and wheat liquid extract which seems to coincide with formulas I've seen such as 75% of the all-grain amounts. But I wondered if I need to really reduce the amount of the specialty grains? And not sure why its replaced victory with caramel/crystal malt 30L?
Anyhow, I went down to my local homebrew shop and the guy helped me pick out some items from this list - I've then gone back and revised the extract recipe with the actual ingredients I bought and updated the volumes/weights to what I bought. The final crafted recipe so far that I've got is as follows
Ingredients: attached as grapefruit_honey_ale_extract.bsmx
------------
Amt Name Type # %/IBU
8.0 oz Caramel/Crystal Malt - 10L (10.0 SRM) Grain 1 4.5 %
8.0 oz Caramel/Crystal Malt - 20L (20.0 SRM) Grain 2 4.5 %
8.0 oz Victory Malt (25.0 SRM) Grain 3 4.5 %
1 lbs DME Wheat Bavarian (Briess) (8.0 SRM) Dry Extract 4 9.0 %
6 lbs 9.6 oz LME Golden Light (Briess) (4.0 SRM) Extract 5 59.5 %
1 lbs Candi Sugar, Clear (0.5 SRM) Sugar 6 9.0 %
1.00 oz Amarillo [8.60 %] - Boil 60.0 min Hop 7 30.1 IBUs
0.50 oz Columbus (Tomahawk) [14.90 %] - Boil 60. Hop 8 26.0 IBUs
1.0 pkg SafAle English Ale (DCL/Fermentis #S-04) Yeast 9 -
1 lbs Honey (1.0 SRM) Sugar 10 9.0 %
So just want to check if I'm making the right call on some of the adjustments and if I need to adjust volumes/amounts further
1) I reset the speciality malts back to their original weights and added victory malt back in - I think I'll steep all of these together in a bag?
2) for the base malt I bought 2 jugs of CBW golden light pure malt extract from Briess (each is 3.3 lbs) so x2 = 6.6 pounds -- but I think I will have to use less than the total amount correct? seeing as the original all grain recipe called for 6 pounds 12 oz of pale 2 row malt?
3) for the wheat I bought a 1 lb bag of CBW Bavarian Wheat Dry Malt Extract from Briess -- can I just add that whole amount in or again I'll need to scale it back to match the 12 oz of torrified wheat previously called for?
4) do I need to change the amounts of the Honey and Candi Sugar used? For candi sugar I bought a 1lb bag of simplicity premium blonde candi syrup as the guy said it was easier to use --- I noticed Beer Smith seems to think I'll need about 50% more of each of these ingredients (interesting to note though if I did the conversion as a partial extract the amounts of these ingredients stay basically the same)
Hope that was all clear enough --- any insights from the gurus for a very newbish brewer would be much appreciated
I'm getting set to brew my 4th batch ever ;D, using a recipe from the Brooklyn Brew Shop Beer Making book as a guide - its called Grapefruit Honey Ale. I'm not sure if I'm allowed to post the exact recipe straight from the book (copyright?) so here is what I ended up with after entering the ingredients into beersmith as an all grain recipe. (I'm trying to convert it to extract and just looking for a little help in understanding that process and finalizing my steps to follow on brew day)
Ingredients: attached as grapefruit_honey_ale_all_grain.bsmx
------------
Amt Name Type # %/IBU
6 lbs 12.0 oz Pale Malt (2 Row) UK (3.0 SRM) Grain 1 61.7 %
12.0 oz Wheat, Torrified (1.7 SRM) Grain 2 6.9 %
8.0 oz Caramel/Crystal Malt - 10L (10.0 SRM) Grain 3 4.6 %
8.0 oz Caramel/Crystal Malt - 20L (20.0 SRM) Grain 4 4.6 %
8.0 oz Victory Malt (25.0 SRM) Grain 5 4.6 %
1 lbs Candi Sugar, Clear (0.5 SRM) Sugar 6 9.1 %
1.00 oz Amarillo [9.20 %] - Boil 60.0 min Hop 7 35.9 IBUs
0.50 oz Columbus (Tomahawk) [14.00 %] - Boil 60. Hop 8 27.3 IBUs
1.0 pkg SafAle English Ale (DCL/Fermentis #S-04) Yeast 9 -
1 lbs Honey (1.0 SRM) Sugar 10 8.6 %
I attempted to do Beer Smiths auto-convert feature to turn it into an extract recipe. I've only done all-grain when following the directions from Brooklyn Brew Shop kits. I made a winter ale using brew in a bag method of steeping grains so I was going to try that technique again. After converting I noticed some of the volumes/weights had changed but one question I am still struggling with is if I consider this a partial mash or extract brew as Beer Smith seems to give me slightly different numbers depending on which I choose. Here is the recipe after doing conversion to extract.
Ingredients: attached as grapefruit_honey_ale_extract_converted.bsmx
------------
Amt Name Type # %/IBU
1.4 oz Caramel/Crystal Malt - 10L (10.0 SRM) Grain 1 1.0 %
1.4 oz Caramel/Crystal Malt - 20L (20.0 SRM) Grain 2 1.0 %
1.4 oz Caramel/Crystal Malt - 30L (30.0 SRM) Grain 3 1.0 %
4 lbs 14.6 oz Pale Liquid Extract (8.0 SRM) Extract 4 57.0 %
7.3 oz Wheat Liquid Extract (8.0 SRM) Extract 5 5.3 %
1 lbs 8.4 oz Candi Sugar, Clear (0.5 SRM) Sugar 6 17.7 %
0.97 oz Amarillo [9.20 %] - Boil 60.0 min Hop 7 35.9 IBUs
0.49 oz Columbus (Tomahawk) [14.00 %] - Boil 60. Hop 8 27.3 IBUs
1.0 pkg SafAle English Ale (DCL/Fermentis #S-04) Yeast 9 -
1 lbs 7.3 oz Honey (1.0 SRM) Sugar 10 16.9 %
So I see that it has dialed down my numbers for my base malt and wheat liquid extract which seems to coincide with formulas I've seen such as 75% of the all-grain amounts. But I wondered if I need to really reduce the amount of the specialty grains? And not sure why its replaced victory with caramel/crystal malt 30L?
Anyhow, I went down to my local homebrew shop and the guy helped me pick out some items from this list - I've then gone back and revised the extract recipe with the actual ingredients I bought and updated the volumes/weights to what I bought. The final crafted recipe so far that I've got is as follows
Ingredients: attached as grapefruit_honey_ale_extract.bsmx
------------
Amt Name Type # %/IBU
8.0 oz Caramel/Crystal Malt - 10L (10.0 SRM) Grain 1 4.5 %
8.0 oz Caramel/Crystal Malt - 20L (20.0 SRM) Grain 2 4.5 %
8.0 oz Victory Malt (25.0 SRM) Grain 3 4.5 %
1 lbs DME Wheat Bavarian (Briess) (8.0 SRM) Dry Extract 4 9.0 %
6 lbs 9.6 oz LME Golden Light (Briess) (4.0 SRM) Extract 5 59.5 %
1 lbs Candi Sugar, Clear (0.5 SRM) Sugar 6 9.0 %
1.00 oz Amarillo [8.60 %] - Boil 60.0 min Hop 7 30.1 IBUs
0.50 oz Columbus (Tomahawk) [14.90 %] - Boil 60. Hop 8 26.0 IBUs
1.0 pkg SafAle English Ale (DCL/Fermentis #S-04) Yeast 9 -
1 lbs Honey (1.0 SRM) Sugar 10 9.0 %
So just want to check if I'm making the right call on some of the adjustments and if I need to adjust volumes/amounts further
1) I reset the speciality malts back to their original weights and added victory malt back in - I think I'll steep all of these together in a bag?
2) for the base malt I bought 2 jugs of CBW golden light pure malt extract from Briess (each is 3.3 lbs) so x2 = 6.6 pounds -- but I think I will have to use less than the total amount correct? seeing as the original all grain recipe called for 6 pounds 12 oz of pale 2 row malt?
3) for the wheat I bought a 1 lb bag of CBW Bavarian Wheat Dry Malt Extract from Briess -- can I just add that whole amount in or again I'll need to scale it back to match the 12 oz of torrified wheat previously called for?
4) do I need to change the amounts of the Honey and Candi Sugar used? For candi sugar I bought a 1lb bag of simplicity premium blonde candi syrup as the guy said it was easier to use --- I noticed Beer Smith seems to think I'll need about 50% more of each of these ingredients (interesting to note though if I did the conversion as a partial extract the amounts of these ingredients stay basically the same)
Hope that was all clear enough --- any insights from the gurus for a very newbish brewer would be much appreciated