Flipadelphia
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What page has the most accurate all grain recipe?
What page has the most accurate extract recipe?
The first one bro...
What page has the most accurate all grain recipe?
What page has the most accurate extract recipe?
I brewed the extract recipe for this on Saturday but I made a newbie mistake. I used 6lb of LME (Liquid Malt Extract) instead of DME (Dry Malt Extract). So if my conversion is correct, it would have been about 7.2 lbs of Dry Malt Extract. This is the first time I didn't use a kit (only 2nd attempt at home brewing) and didn't know the difference. Enough with the excuses... :smack:
How is this going to affect my beer? My thoughts are it will be sweeter because of the extra malt.
Is it ruined? Obviously not a Zombie Dust clone anymore.
Is there anything I can do to help the end result? Have read that adding extra dry hops would help but I know dry hops are for aroma so not sure how that take away from the sweetness of the malt. We have 3 oz of Citra hops for dry hopping already.
Other than my mistake, the brew went great. 3 days into fermentation and still pretty solid airlock activity. Probably will let it sit for another week before testing gravity and moving to secondary.
what was your gravity? LME has less sugar than DME. 1lb of LME = ~.8lb of DME. So that would be ~4.8g of DME.
So it will come out lighter, not sweeter. Should be fine.
It will probably be a little more bitter, but should be a good brew.
Dry hops do not add bitterness. They add aroma (which impacts perceived flavor). You should be fine there.
Maybe this is an unpopular opinion, but I feel as though dry hops absolutely add bitterness as well as aroma. When I dry hop in the keg, I definitely get a pungent taste post-dry hopping.
Aroma enhances the flavor in Beer just like it does in food, so it makes sense that the flavor is more pungent tasting. But more pungent flavor does not mean more bitterness . I am not sure what temperature extract the bittering compounds from hops, but I am pretty sure that it is higher than dry hopping temperatures .Try plugging your nose and drinking an IPA and see if it taste the same.
I'm going to say that most people aren't transferring this beer to secondary. I fermented for 5 days at which point it was at final gravity, then dry hopped in primary for 5 days and then kegged.
Perhaps a bit, but it was done at least 5 days earlier.Fair enough, I'll look to start the dry hop shortly, but 10 days to keg sure seems short...
OK, I'm still reading the thread, but have a couple questions. I have been partial mash brewing for about 5 years, but this is going to be my first all grain. Are you mashing this for 1 hour? As far as the sparge, are you slowly draining the wort and pouring it back through, or using fresh sparge water at temp? Just need to know how much water to add initially and at sparge if that is different. Brewing this week. Thanks!
I just bottled my first attempt at this.
Perplexed at my final gravity. Hit my numbers pretty good. Brewersfriend calculated on OG of 1.069 I got 1.070 in 5.45 gallons. The recipe estimates a FG of 1.018 (BF estimated 1.019). I pitched s-04, 9 days in primary, 15 days in secondary and a FG of 1.011! My abv is 7.74!!!!
Anyone know what happened? Only thing i can thing of is that it was real warm the whole time (think 74-77, i'm in the middle east).
I'd appreciated anyones input.
Real quick, if anyone has an answer please, I'm at roughly 30 left in boil. Do all boil hop additions, including 1 min, come out at flameout, before cooling? Seems short on that last one. Thanks!
Meant do I remove all hop bags at flameout before cooling.
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