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Hi dudes,

I have discovered Extract brewing, and there is no going back
I have done five extract brews so far, and they are head-and-shoulders above any kit brew, including TCB Wetpaks!!!

They taste close to the AG beers, and obviuosly the more grain you add, the closer it gets.
BUT, for only 90 mins work, its unbeatable.

So I just wanted to express my happiness with this discovery, and I want to encourage all to try an extract brew.

It's as easy as a wetpak, and basically the same procedure, but this is the flavour improvement I have been looking for.

So if you have been trying to get rid of that slight "twang" in your beer, forget the kit and buy 3kg DME and some grains and hops, and make your own beer!

Cheers guys

wll give us an example of it please.

Its almost the same as a Wetpack from The Country Brewer.
Here is the last Pilsener I did:

Steep 400g Pilsner plus 100g crystal grain for
30mins in 1.5L water at 68*C.
Strain the grains, rinse with 3L at 80*C, then chuck em in the bin.

Then boil this liquid with another 22L water, and 3kg DME.
Add hops at intervals:
Boil 60g Saaz for 60mins.
30g Saaz 30mins
15g Saaz 15mins
another 10g Saaz at flame out.

Cool as quickly as possible, then add to fermenter with 1.5L starter Pils Urqll

Nice

i agree with the carbonator, not only do they taste better but the satisfaction is mighty when u realise its all your own work. and the knowledge that the ag beer is only a little further away makes me quite proud. no more kits for me either carbonator. and if tax time is good to me i may go the ag equipment to really cement the dream and smug smile on my face, regards, heathen

when you talk about

Pils Urqll

can I assume you mean Wyeast 2278

The Carbonator wrote:Its almost the same as a Wetpack from The Country Brewer.
Here is the last Pilsener I did:

Steep 400g Pilsner plus 100g crystal grain for
30mins in 1.5L water at 68*C.
Strain the grains, rinse with 3L at 80*C, then chuck em in the bin.

Then boil this liquid with another 22L water, and 3kg DME.
Add hops at intervals:
Boil 60g Saaz for 60mins.
30g Saaz 30mins
15g Saaz 15mins
another 10g Saaz at flame out.

Cool as quickly as possible, then add to fermenter with 1.5L starter Pils Urqll

Nice

Isn`t the" 400g. pilsner" a grain that needs to be mashed rather than steeped?

i cant seem to get rid of that earthy grainy taste.... even though i follow the recipes to a T.... must be something simple...

Do any of you guys wash your grain after you crack it but before you steep it? to get rid of any of those fine grain particles?

nope. are you sure you`re getting fresh grain?

In addition to the greater recipe control, the full wort boil is probably your biggest advantage over the wetpack.

Pilsner grain does indeed need mashing. Pilsner grain is a base grain so in 1.5L of 68C water it would be mini mashing away.

Cheers,
Greg

yep all the grain is fresh... vacuum packed and everything... I will keep persevering... the only two brews that i have done mini mash has been dark style beers (stout, hefe dunkel), maybe i'll go a oktoberfest lager with lighter grains to see whether i get the same problem...

gregb wrote:In addition to the greater recipe control, the full wort boil is probably your biggest advantage over the wetpack.

Pilsner grain does indeed need mashing. Pilsner grain is a base grain so in 1.5L of 68C water it would be mini mashing away.

Cheers,
Greg

but it would need longer than the 30 min. to do anything wouldn`t it?

I've heard of conversion being completed in half hour for modern well modified malts. I think it was Sanders show.

Cheers,
Greg

gregb wrote:I've heard of conversion being completed in half hour for modern well modified malts. I think it was Sanders show.

Cheers,
Greg

If that`s right, Ive been wasting time doing all my partial mash conversions at 75 mins. I`ll have to look into this.

I'm only up to brew No 5, and it is all extract. Too early to tell, but it's in been in secondary now for 10 days. Had a taste last night when measuring the SG and it seems to be significantly better than the other brews that were based on a kit.

Just thought I'd found a good recipe, but with your enthusiasm and maybe I should keep going with the all extract thing.

Full Sail Ale

400g Crystal
250g Carapils
3Kg Light liquid ME
50g Chinook for 60 min
15g Galena for 10 min
Wyeast 1028 London Ale
Racked after 9 days and dry hopped 15g Cascade

Gravity 1054 down to 1012, and tastes mighty good

15 minute mash link - TBN

Reading this I would not advocate it for AG, but can't see a major problem for a partials where the brewer is not seeking maximum extraction or targeting a particular final gravity.

Cheers,
Greg

Rod wrote:when you talk about

Pils Urqll

can I assume you mean Wyeast 2278

Rod, it was a Wyeast smackpak, but it didnt have a number.......just said "Pils Urqll".

I couldnt find it on the Wyeast website.... I must have just been lucky, because thats all TCB had at the time.

And Ryan, yes the Pilsener Grain should be mashed, hence the 68*C for 30mins - that is a mash.
I too have heard on The Brewing Network that the majority of conversion is in the first 30mins.
But the grains are more for additional flavour than fermentables anyway, so i wouldnt worry too much about the efficiency.

Thanks for answering all those questions Gregb........spot on mate.

James L wrote:i cant seem to get rid of that earthy grainy taste.... even though i follow the recipes to a T.... must be something simple...

James, what grains are you using?

I have found that using only Pilsener grain gives me an earthy, grainy taste - but I love it.

Cheers

Because I often use flaked barley and flaked rye with base malts, I think I`d be better playing safe and staying with my 75 minute mash in my case. All good helpful info. for future use though.

Ryan, where do you get your flaked barley and rye? I might give it a go.
and how much are you using?

75 mins seems like a long time ....... you're almost better off doing an AG if you are going to wait that long.

Health shop stocks it, 500g. packs,not expensive for the amount you use. For a 2.5 kg. pale malt partial, I`ve been trying 150 g. of each. The barley gives a smooth grainy finish with beaut head, the rye a distinct dry,
crisp taste.
The stuff I`ve been using is in rolled flaked form. You might want to use more or less of it if you try it, depends on what other fermentables you`re using I spose.
I`ll never go past the partials to full mash, this does me really for the time, equipment and effort to get a decent beer.