First Time Brewer: Need advice (Malt Extract)

Discussion in 'Homebrewing' started by LakeBrewing, Mar 9, 2014.

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  1. LakeBrewing

    LakeBrewing Initiate (0) Mar 9, 2014 New Hampshire

    This is my first home brew and was looking for a little help. Below I have listed what I used and the step by step process on where I am with this:

    Ingredients:
    1. 2 Gallons of water
    2. 1 Oz Fuggle hops (5.5%)
    3. 1 Oz Magnum hops (15.2%)
    4. 11.5 Grams dry ale yeast
    5. 3 Pounds dry malt extract, (Golden light: Briess, BSG Handcraft)
    6. 1 Tablespoon maple syrup

    Directions:
    1. Boil water
    2. Turn off heat and add 3 pounds dry malt extract/stir
    3. Bring back to a boil and add 1 oz magnum hops
    4. After 15 mins., 1/5 oz Fuggle hops added, (then 30 mins./stir, then 15 mins. after that/stir, then 10 mins. after that/stir)
    5. At 60 min. mark, last pile of 1/5 oz Fuggle hops added then stir add added to ice bath for 30-40 mins. until 70 degrees
    6. In (2) one gallon fermentation jugs add 5.75 grams of yeast, (splitting the 11.5 grams of yeast in half and adding to each 1 gallon jug)
    7. Add cooled wart (while straining) into (2) one gallon jugs
    8. Allow to burp for couple days (3-4 days).....

    -Now this is where I am in the process and I have let them sit for 10 hours and they haven't burped yet...Is this normal? Or is this something I should worry about? Help would really be appreciated. Thanks

    -By the way I read on a couple different sites that I could just use the malt extract instead of steeping the grains and grains may or may not be used in this case just for color and body. Any thoughts on that as well?
     
  2. JackHorzempa

    JackHorzempa Grand Pooh-Bah (3,375) Dec 15, 2005 Pennsylvania
    Society Pooh-Bah

    Do you have airlocks on your 1 gallon fermenters?

    “ …let them sit for 10 hours and they haven't burped yet...Is this normal? Or is this something I should worry about?” Not seeing the first signs of fermentation (the “burb” you mention) at the 10 hour marks is not something to be too concerned about. Give it some more time. I will be willing to bet that you will observe the first signs of fermentation in less than 24 hours from yeast pitch.

    “By the way I read on a couple different sites that I could just use the malt extract instead of steeping the grains and grains may or may not be used in this case just for color and body. Any thoughts on that as well?” Whether you want to add steeping grains (e.g., crystal malt) to your beers is your choice. As you mentioned, crystal grains will add color and some body (mouthfeel) to the resulting beer.

    As a heads up, you used 1 ounce of Magnum (15.2% AA) for your bittering addition to your 2 gallon batch. Your beer will have a lot of bitterness.

    Cheers!
     
  3. LakeBrewing

    LakeBrewing Initiate (0) Mar 9, 2014 New Hampshire

    Hey Man, I really appreciate the help. Should I have only put half the Magnum hops then? Also as for the "burping" process, I have it with airlocks for the fermenters but its being streamed through a hose in some water.
     
  4. VikeMan

    VikeMan Grand Pooh-Bah (3,067) Jul 12, 2009 Pennsylvania
    Pooh-Bah

    You should have decided how bitter (how many IBUs) you wanted the beer to be and then calculated the amount of hops to use to achieve that. There are several programs, web based calculators, and spreadsheets that can help with that.
     
  5. PapaGoose03

    PapaGoose03 Grand High Pooh-Bah (6,057) May 30, 2005 Michigan
    BA4LYFE Society Pooh-Bah

    Ten hours is too early to begin to have any concern. Most often you'll see activity in 1-2 days, but sometimes it can take up to 3-4 days depending on the freshness of your yeast, the ambient temp where your fermentors are sitting, etc. I suggest that you wait 4 days before looking into taking any steps to fix the situation if fermentation has not started by then. If you see any small collection of foam starting to float on top of the wort, then you're on your way to making beer

    The steeping process of grains is typically referred to as a mini-mash, but not much sugar is created in the steeping process. The grains do give some color and flavor to your wort and can make a significant difference in how well you like your finished beer.
     
  6. LakeBrewing

    LakeBrewing Initiate (0) Mar 9, 2014 New Hampshire

    Vikeman and Mothergoose thanks for the help, means a lot. I guess this will come out to be pretty bitter then? And Mothergoose after 17+ hours I can already see some foam starting at the top of the beer. Hopefully this isnt too early?
     
  7. VikeMan

    VikeMan Grand Pooh-Bah (3,067) Jul 12, 2009 Pennsylvania
    Pooh-Bah

    I'll say. Here's one option for a spreadsheet/calculator/program... BrewCipher V3.2

    There's also Beersmith, Promash, Brewtoad and others.
     
  8. LakeBrewing

    LakeBrewing Initiate (0) Mar 9, 2014 New Hampshire

    Ha...so pretty much Im screwed on this batch? Too bitter? But thanks for the calculator
     
  9. PapaGoose03

    PapaGoose03 Grand High Pooh-Bah (6,057) May 30, 2005 Michigan
    BA4LYFE Society Pooh-Bah

    Did your recipe include steeping grains but you decided to skip them? If so, those grains would have given your beer more malt flavor to help balance the bitterness overkill from the hops. But your beer will be drinkable if you like a hoppy bitter flavor. After you bottle or keg it, if it's too bitter then let it mellow about a month while you brew another beer, and the hops will fade a bit and allow the malt flavor to show up.

    If you're seeing the initial formation of some foam now, in 8-10 hours you'll be seeing the foam become larger bubbles for a day and then begin to recede. But a word of caution -- if your fermentation jugs don't allow you to see the beer without opening it then put your curiosity on hold and stop opening the container for peeks. If your fermentors are clear glass/plastic, then you can enjoy the show.
     
  10. LakeBrewing

    LakeBrewing Initiate (0) Mar 9, 2014 New Hampshire

    Hey Mothergoose our recipe didnt call for steeping the grains, I just thought that was necessary step to the process? Guess not? I like a bitter beer, but Im just hoping its not over the top. Thanks again for the help.
     
  11. JackHorzempa

    JackHorzempa Grand Pooh-Bah (3,375) Dec 15, 2005 Pennsylvania
    Society Pooh-Bah

    “ ..our recipe didn’t call for steeping the grains, I just thought that was necessary step to the process? Guess not?” It is not a requirement to steep grains (e.g., crystal malt). The addition of a steeped grain like a crystal malt will add some color and some body to your beer. If you want some color and some body you could steep some crystal malt.

    If you do not want some color and some body, leave it out.

    The beauty of homebrewing is that you can make the beer the way you like.

    It would appear that you like bitter beer!?!:wink:

    Cheers!
     
  12. HerbMeowing

    HerbMeowing Maven (1,295) Nov 10, 2010 Virginia
    Trader

    Next time...add ~25% of the malt extract at the beginning of the boil and the remaining 75% with ~15" left in the boil. This will reduce darkening of the wort.
     
  13. Applecrew135

    Applecrew135 Crusader (431) Jul 18, 2012 Pennsylvania

    Holy pucker-up, Batman! Brewer's Friend recipe calculator shows an IBU of around 150 units just for the Magnum bittering charge. This ought to be an experience to remember! LOL... it's all part of the learning curve. It'll be beer in the end, and you will learn from each batch. Don't be afraid to try! Hang in there! Who knows? It might be another Alimony Ale, "the bitterest brew"...

    :grinning:
     
  14. mikehartigan

    mikehartigan Maven (1,421) Apr 9, 2007 Illinois

    While it's not universal, many (most?) first batches, while less than what was hoped for, turn out better than was (realistically?) expected. Barring any other major flaws (remarkably rare on a first batch), you'll drink it anyway, and you'll enjoy the hell out of it, despite what appears likely to be a bitter brew.

    Welcome to the obsession.
     
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  15. AlCaponeJunior

    AlCaponeJunior Grand Pooh-Bah (3,452) May 21, 2010 Texas
    Society Pooh-Bah

    You're on your way to making good beer because you're thinking about details and asking questions, so good for you.

    The fact you came up with a procedure is good. However, more detail is better. Here's a procedure from when I was a noob:

    Al's Red-Eye Ale

    Vamp up your procedures and add more detail.

    Then work on the fundamentals, which, in my opinion are:
    • fermentation temperature control (below 70F)
    • pitching temperature for yeast (below 70F)
    • sanitation
    • KISS methodology and recipe formulation
    • playing guitar and hanging out with hott chicks :sunglasses:
     
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  16. LakeBrewing

    LakeBrewing Initiate (0) Mar 9, 2014 New Hampshire

    Hey guys, thanks for all the feedback. I mean this being my first time I know it'll be pretty harsh...aka taste like shit, but Ill learn from it and already have the supplies for the batch Ill make after. And just like MikeHartigan was saying...Ill drink it anyways. Thanks again.
     
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