Author Topic: help designing an extract version of grapefruit honey ale  (Read 388 times)

Offline puyol_hollandaise

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help designing an extract version of grapefruit honey ale
« on: April 24, 2018, 01:35:36 PM »
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
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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
« Last Edit: April 24, 2018, 01:37:48 PM by puyol_hollandaise »

 

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