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Gentlemen,

I put this down today. I'm excited, dunno why, maybe cause it took me ages to cook and cool

1 Kg Of Cracked Wheat Malt Grain
1 Kg of Coopers LDM
1 Kg of Belgian Specialty Sugar (Hard Crack Toffee), Home made with 1 kg of sugar and Citric acid as per instructions on this site (Link). Actually purchased a Candy Thermometer for 6 Dollars from Home at Charlestown. Bargain. Highly recommend the thermometer.
20g of Fresh Belgian Saaz (NZ) Flowers
20g of Amarillo
Safale S04 Ale Yeast(Blue)

Cooked the 1kg of Cracked Wheat Malt Grain for 1 hour. (Messy and burnt myself ) Hint, let it cook itself and don't stir with a whisk. Need to buy a bigger/deeper pot
Added 20g of the Fresh Belgian Saaz at 30 Minutes
Added 20g Amarillo at 45 Minutes

In Fermenter, added 1 kg of Frozen Specialty sugar. (Hard to melt)
Added 2 Litres of Hot Water to melt the Specialty sugar.
Added Malt and Hops to assist with melting the Specialty sugar. Stirred for 15 minutes Bloody hell, will this stuff ever melt. Added another 2 Litres of hot water.

Let it sit with lid on, sealed, for an hour.

Added ice to cool. Filled to 21 Litres and temp was 24 degrees when adding yeast.

I think this will be lovely, but, only time will tell

I had to tell some-one, my wife gets sick of me telling her...........

Cheers

Boonie

I know the excitement, i hang out for brew day even though i'm still getting used to it all.
My wife moans as soon as i start to talk about it and have to refrain at work so they don't do the same.
Going to add some grains for the first time in my next one and i just wish the brew that's going now would hurry the hell up and finish!!!!

Hey boonie, did you mash the wheat?

Cheers ross

Ross wrote:Hey boonie, did you mash the wheat?

Cheers ross

No I did not Ross, should I have?

Does it extract more Malt?

Cheers

Boonie

Boonie wrote:

Ross wrote:Hey boonie, did you mash the wheat?

Cheers ross

No I did not Ross, should I have?

Does it extract more Malt?

Cheers

Boonie

Most definately needs mashing, it's no different than using pale malt in that respect. Didn't your hbs advise? It's not a specialty grain, the starch needs converting to suger.

cheers Ross

Come to think of it, the previous one I made with .5kg, he did mention mashing, but not why.

Do you think it will be right? I'm concerned now

Cheers Ross

Boonie

You won't get any malt, but you'll get a bit of a 'wheaty' taste.

Boonie wrote: Do you think it will be right? I'm concerned now

Nothing to do now but relax don't worry and have a homebrew. It will probably be hazy, possibly a bit heavy, but drinkable none the less.

Cheers,
Greg

so you converting to AG now boonie or do you just classify that as adding specialty grain?

Boonie wrote:Come to think of it, the previous one I made with .5kg, he did mention mashing, but not why.

Do you think it will be right? I'm concerned now

Cheers Ross

Boonie

What do you mean by 'cooked' Boonie?

chris. wrote:

Boonie wrote:Come to think of it, the previous one I made with .5kg, he did mention mashing, but not why.

Do you think it will be right? I'm concerned now

Cheers Ross

Boonie

What do you mean by 'cooked' Boonie?

chris., I call cooked/cooking, Boiled in a pot for 1 hour, that's about my limit of cooking, besides toast and 2 minute noodles, oh and the BBQ.

forcetwelve, I'd love to go all grain, but I do not have the equipment yet.
Specialty grain will do at the moment.

Thanks for the reassurance gregb and Chris

Cheers

Boonie

Not a great idea to boil grain Boonie, in this case it should have been mashed but even for crystal you only steep in hot water not boil

Boonie wrote: chris., I call cooked/cooking, Boiled in a pot for 1 hour

Shit Boonie, remind me to never get a recipe from you I can picture it now - Method: Just cook it.

lethaldog wrote:Not a great idea to boil grain Boonie, in this case it should have been mashed but even for crystal you only steep in hot water not boil

There are certain commercial kits that include cracked grain in DME which you simmer for 10 minutes (from memory). But having said that I don't believe they would contain anything close to 1kg of grain.

I believe that the gravity, pH, & time of the boil are factors contributing to tannin extraction (which is what I was getting at by asking for the cooking method)

chris. wrote:

Boonie wrote: chris., I call cooked/cooking, Boiled in a pot for 1 hour

Shit Boonie, remind me to never get a recipe from you I can picture it now - Method: Just cook it.

lethaldog wrote:Not a great idea to boil grain Boonie, in this case it should have been mashed but even for crystal you only steep in hot water not boil

There are certain commercial kits that include cracked grain in DME which you simmer for 10 minutes (from memory). But having said that I don't believe they would contain anything close to 1kg of grain.

I believe that the gravity, pH, & time of the boil are factors contributing to tannin extraction (which is what I was getting at by asking for the cooking method)

Oh oh

I'll call this one Tannin Heaven . Maybe I should have read the All Grain threads more often It really did boil too, let me give you the tip.

Bugger me, Bugger me, Bugger me............................hit bench, ouch that hurt, swear under breath, kids nearby.

OK, well I have 250g+ of Crystal Grain left, first, don't boil, secondly, mash it, thirdly, ask here first.

Got it

chris. Definitely do not get an all grain recipe off me for sure. K&K I can do..........all grain NFI

Thanks again guys.

Boonie

If you are doin an AG then mash the crystal along with the other grains but if your just adding to a kit brew then steeping is fine

Yeah. There's not much point mashing crystal, unless you are already mashing other grains.

I advise brewers to always steep at 67c - This get you used to mashing without any stress - If you can keep your crystal malt at approx 67c for 60 mins, then you can do a mini mash just as easily.

cheers Ross

Nice point Ross, I never tried to look at it that way

Dogger