homebrewandbeer.com

I am about to throw down a LCPA recipe I got from Brewcraft, and I was wondering if anything needed to be boiled. These are the ingredients:

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Black Rock Pilsner Blonde Tin
Brewcraft Brewblend #15
--(which is 500g Dextrose, 250g Maltodextrine, 250g Malt Extract)
150g Wheat Malt Extract
15g Cascade hops (Simmered for 2 mins, rest for 15 mins)
10g Willamette hops (Simmered for 2 mins, rest for 15 mins)
US-56 Safale yeast (I am using US-05, i think its the same)
Final Volume - 20L
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1) The instructions tell me to dissolve the tin into 2L of hot water. It then tells me to add the brewblend and wheat malt into the mixture, and disolve that. Should any of this be boiled before hand, or is it all fine to dissolve straight into the hot water in the fermenter?

2) Should I use any malt when i boil the hops? This page, [http://www.homebrewandbeer.com/howtobrew.html], tells me to use 2 table spoons of malt with the hops. Is the brewblend fine for this?

3) Anything else I should know?

Thanks for the help,
Tim

I would personally boil the #15 with the wheat in a few litres of water then add the hops for the last 2mins and the can at flame out, throw that in the fermy, top up to 20 litres and pitch the yeast ( hopefully at around 20-24*C then drop the temp when the yeast has started to 16-18*C and hold at this till fermented

^^ good advice.

Also Tim, yes - US-56 and US-05 are the same. Fermentis changed the same because Wyeast had a whinge about the name similarity to their 1056 Ale yeast, if i recall correctly.

lethaldog wrote:I would personally boil the #15 with the wheat in a few litres of water then add the hops for the last 2mins and the can at flame out, throw that in the fermy, top up to 20 litres and pitch the yeast ( hopefully at around 20-24*C then drop the temp when the yeast has started to 16-18*C and hold at this till fermented

So I'll do a 2 or 3 Litre boil, with the method you suggested. Don't I need to strain that because of the hops? (I don't think I'll put the can in the mix. I think that will just go straight into the fermenter. Makes things easier.) Also, how long should I be boiling the malt for before adding the hops? And whats the use of boiling the malts? I thought they were nice and sterile when packaged?

Usually the boil is done to disolve properly and as a precaution, i dont know about you but just cos a company says there safe doesnt mean they are, as far as the hops are concerned i have usually thrown them in the fermenter as they will settle out in the trub but you can strain them out if you wish, and as far as time goes i would say that a 20 min boil would be sufficient for what you need to do

lethaldog wrote:Usually the boil is done to disolve properly and as a precaution, i dont know about you but just cos a company says there safe doesnt mean they are, as far as the hops are concerned i have usually thrown them in the fermenter as they will settle out in the trub but you can strain them out if you wish, and as far as time goes i would say that a 20 min boil would be sufficient for what you need to do

Thanks
Oh, forgot to ask one other thing. What happened to having to leave the hops in there for 15 mins after the you turn the flame off? Is that stage useless?

If you are going to put your can in the fermy and not in the pot at flame out then when you turn the pot off boil the kettle for your can and put it in the fermenter and by the time you have all that organised then that would be about 15 anyway but if your that worried about it you could always whack a lid on the pot at flame out and time it, the stage isnt useless it will add aroma from the hops to your brew and also allow it to cool a little before adding to the fermy