First timer checking my beer recipe

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

 

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.

 

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

 

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.

 

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

 

I must excuse myself...I forgot to read the original post ...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

 

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?

 

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

 

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