homebrewandbeer.com

Ok this will be my first attempt at a extract recipe on my own so here it goes.

I want to emulate the razorback red ale style, so...

1.5 kg LLME
1.5kg LDME
100g crystal grain
40 g choc grain

hopping, simcoe AA% 12-14%

Batch Volume (Gal) 6 Wort Gravity (O.G) 1.05
Hop Weight (oz.) Hop Alpha Acid (%) Boil Time (min) IBU
Hop Addition 1 0.31 13 60 15.1
Hop Addition 2 0.31 13 20 7.5
Hop Addition 3 0.31 13 5 2.5

Total IBU: 25.1

20g simcoe at flameout (too much??)

i pretty much followed what was identified here...

http://www.snowymountainsbrewery.com.au ... r.asp?id=4

another q?

when doing my partial boil, the rooftop calc sid i nee a OG of 1050, do i just use the brewcraft calc and add enough dry malt to the right amount of water to get that?

ie. 1kg dry malt in 8 liters, or half that, 0.5 kg LDME and 4l?

does the size of the boil affect the bitter capabilities of the hops?

it's actually the gravity that affects hop utilisation, so volume & amount of extract need to be sorted out with the gravity in mind. Smaller volumes will have a bigger gravity swing during the boil due to evaporation too.

I usually do 500gm of extract + the stuff extracted from the specialty grains (ie: 1/5th of the total fermentables), topped up to 4l (1/5th the final 20l volume) to give about the gravity of my 20l batch

ahh, cool! That had me concerned for a while about what to do there as i don;t like to have to boil the whole lot cause it get's too much, too sticky and too hard to cool.

will the recipe turn out red though do you think?

Any reason you are using half liquid, half dried malt extract.

Not a criticism, just curious

As for the red colour, you might need a touch more choc malt or you could use a touch of black malt of a carafa. If you look at a dark beer in the light you can see they are a reddy colour......

drsmurto wrote:Any reason you are using half liquid, half dried malt extract.

Not a criticism, just curious

As for the red colour, you might need a touch more choc malt or you could use a touch of black malt of a carafa. If you look at a dark beer in the light you can see they are a reddy colour......

Cool, wanted to keep the ingrediants similar to what the SMB website stated.

As for LM vs DM, no idea, i guess i like to know that the coopers or morgans liquid malts are good quality and carry flavour qualities individual to the malt rings my bell, where as the generic LDME seems, well, a little generic and is mainly for its fermentable properties, shoot me down if i'm worng but it could all also be in my head and perhaps i'm a sucker for brand names

Seriously though all the criticism on this is very much accepted as i'd like this to turn out well!

It's not all in your head. The different malt extracts do indeed produce different flavours.

Agree. I find that the coopers liquid malt gives me a better result than the equivalent dried, tastewise.

hey guy's,

i realised there is some caramalt in there as well. am going to do an all grain version of this now and was wondering what ratio of grains to use?