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So, been searching for a while and still can't find answers to some of the basics I am keen to learn. Found a whole heap of interesting stuff I didn't know I wanted to know though, so thanks!
Here is my wish list of noob questions that I really hope have answers here. Driving me nuts:
From an extract perspective, what does dark LME give you over light LME? Higher OG? Maltier flavour? Higher FG too? Less alcohol? Better mouth-feel? Or purely just a different colour?
What can I expect when steeping some specialty grain, say, Crystal 120-140, does this always add more fermentables? What does this do to the OG and FG and ABV? Or is this only done to get a fresher flavour and more depth?
And with a 23 litre fermenter, are there any rough guides to how much fermentables to achieve a desired %ABV? How many kg of light malt to achieve 5% in a 23 litre ferment, that kind of thing?
Deep down, I know I should just enjoy what I brew, and I do, but I am a detail kind of guy. And I need to know :)
So here I am, with one drinkable brew under the belt and loving it, and an extract / steeped grain coffee porter in the bottle with high expectations. I get the feeling I could be around here for a while....
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I think most of us like the detail, often we make great beers that other people enjoy but can over critique our own as it's not exactly what you were wanting to make.
My two pence worth on your queries:
From an extract perspective, what does dark LME give you over light LME? Higher OG? Maltier flavour? Higher FG too? Less alcohol? Better mouth-feel? Or purely just a different colour?
What can I expect when steeping some specialty grain, say, Crystal 120-140, does this always add more fermentables?
What does this do to the OG and FG and ABV? Or is this only done to get a fresher flavour and more depth?
And with a 23 litre fermenter, are there any rough guides to how much fermentables to achieve a desired %ABV? How many kg of light malt to achieve 5% in a 23 litre ferment, that kind of thing?
Good detailed answer Liam. I'd just add to your comment about Munich/Vienna under the steeping question to clarify these grains aren't crystals so will need to be mashed at the right temp to give you fermentable sugars. Steeping crystal grains doesn't need as much attention to temperature and time as they don't need to be mashed to ensure conversion of the starch to maltose.
Best I can add to what you've already put down is to have a flick through the Library here, and if you haven't already get hold of a copy of John Palmers How to Brew. An older internet version is available here.
Good luck and tell us how you're getting on.
Many thanks for the replies, I really appreciate information so specific to the cause!
I have had a read through How to Brew, so have only gone with the advice therein as much as possible. The first brew was a munich lager kit that came with the fermenter package, but I ditched the beer enhancer and used a can of black rock amber malt instead. Wiith a hop addition of 40g 30 mins Tettnanger 6.10%. Turned out pretty good but seemed to get darker in colour and flavour between weeks 1 and 3 in the bottle. Stabilised now and really enjoying it. Seems pretty weak on the alcohol content, but a decent quaffer. Turned out more like an English bitter.
This is what I followed for the coffee porter, loosely based on a J Palmer recipe:
23 litre batch
Sterling Ale Yeast 514
Black Rock Light LME 1.8kg
Black Rock Dark LME 1.8kg
285g Carafa 1400
235 Crystal 120 - 140
OG 1.048
FG 1.017
ABV Estimate = 3.9%
Amount Time Type Alpha
28g 60 Nugget 13.50%
21g 40 Willamette 5.70%
16g 20 Willamette 5.70%
Grains steeped in muslin for half an hour at 65-70 degrees from memory.
And of course coffee, contents of a 12 shot stove top espresso maker.
I guess I was expecting a lower FG and higher ABV, with 2 cans of malt and the steeped grains. From your reply Liam I am guessing the unfermentable sugar content is the guilty party here. I wonder if 500g of regular sugar or dextrose would have got me to the 5-6% that I was looking for.
FG reading was stable for 3 days and not overly sweet when sampling the sacrificial hydrometer sample. Tasted great. No bottle bombs.....which is nice. So far.
From what I have read on here the Coopers lager LME seems like a good starting point for my next batch of partial. I guess it's only a matter of time before the call of all grain sings louder than my budget :)
Great advice on reading up on plenty of recipes too, thanks for that. It's off to Cats Meow for me now.
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