First timer checking my beer recipe

Discussion in 'Homebrewing' started by Peter_monias, Feb 4, 2017.

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  1. Peter_monias

    Peter_monias Initiate (0) Feb 4, 2017 South Africa


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    • Hello everyone , a Newbie in here who is about to make his first batch this week , i have read few posts and recipes online and i wanted to share my recipe with you guys and everyone in here is very welcome to be critical and/or tell me about any opinions. If there is anything i can change or correct to reach a better result it will be much appreciated!! I am trying to make a full bodied beer with around %5 - 6 ABV . I have read about "How to make a simple beer" and "Wheat beer" (hefeweizen) and i am wondering if i can make some beer with the ingredients readily available where I live now. i am also wondering how many gallons i can get with the quantities i have of my ingredients which are below:

    - DME 1 KG
    - Rice malt syrup 2 KG
    - Organic Wheat grain 500 gram
    - Dextrose (i am wondering if shall i use it in the boil or no need for it ? )


    I also have the hops for the bittering and chamomile

    I might sound silly with the way how i explained the ingredients but thats why i am here to learn from you guys

    Thanks a lot , and really looking forward to read from you

    Regards
    Cheers ! :slight_smile:
     
  2. Brewday

    Brewday Zealot (721) Dec 25, 2015 New York

    Depending on what dme and wheat grain you use, 3-1/2 gals should give you around 5%. Get a hydrometer if you can.
     
  3. inchrisin

    inchrisin Pooh-Bah (2,013) Sep 25, 2008 Indiana
    Pooh-Bah

    How exciting. I'm not familiar with rice malt syrup. I'm assuming that it's more rice than barley syrup by the way it's labeled. That means you have an awful lot of rice in your recipe. What style beer are you brewing? I'm also curious to know what kind of yeast and hops you are adding?

    The dextrose is added (usually in the boil) to add body to the beer. I wouldn't use more than 250g.

    I'd add the chamomile at the last 5 min of the boil. More likely I'd make a tea with dechlorinated water and add it in after tasting the beer in late late primary.
     
  4. VikeMan

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

    I suspect it's all (brown) rice and no barley. That's what rice malt syrup normally is, anyway.
     
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  5. StupidlyBrave

    StupidlyBrave Zealot (507) Jan 2, 2009 Pennsylvania

    Probably just enough to help convert the starches to sugars. Not that it matters in this application, but if anyone is making a gluten-free beer and wants to use Rice syrup - look for one with amylase instead.
     
  6. GreenKrusty101

    GreenKrusty101 Initiate (0) Dec 4, 2008 Nevada

    Yes, the Japanese equivalent of rice LME I imagine. I've brewed lots of beer with rice... and the brown is usually lower in protein and fat, although lately I've just been using unmalted flaked rice with base (barley) malt.

    Edit: nevermind...the ingredients in the pix say: rice, barley malt
     
  7. GreenKrusty101

    GreenKrusty101 Initiate (0) Dec 4, 2008 Nevada

    I must excuse myself...I forgot to read the original post :confused:...your recipe looks good, except I am not sure of your wheat grain. Is it malted?...if not, do not use it unless conducting a mash. Good luck and cheers.
    http://howtobrew.com
     
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  8. GreenKrusty101

    GreenKrusty101 Initiate (0) Dec 4, 2008 Nevada

    19 litres should be doable if you can find a substitute ( wheat DME) or way to mash your wheat grain. Do you have access to brewing software?
     
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  9. Peter_monias

    Peter_monias Initiate (0) Feb 4, 2017 South Africa

    actually i am thinking to steep the grains in a hot water for 20 minutes then i stir in the malt extracts , what do you think ?
     
  10. GreenKrusty101

    GreenKrusty101 Initiate (0) Dec 4, 2008 Nevada

    "Dextrose" is sugar...I'm thinking that you're thinking he said "dextrins"
     
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  11. GreenKrusty101

    GreenKrusty101 Initiate (0) Dec 4, 2008 Nevada

    That will work ok if you have no base malt or enzymes handy.
     
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