Extracting brewing knowledge from @the_extract_brewer

06/14/22 • 28 min

3 Listeners

David, aka @the_extract_homebrewer on IG, joins Andrew in the pub to talk the joys of extract brewing, bagels and adds his altbier to the taplist. They also get talking about how to use Sorachi Ace hops, there is a bonus recipe for this episode!

Düsseldorf-style Altbier (Extract Version)

Batch Volume: 3 gal (Kettle)

Fermenter Volume: 2.75 gal

Boil Time: 30 min

Mash Water: 3.34 gal

Total Water: 3.34 gal

Boil Volume: 3.21 gal

Pre-Boil Gravity: 1.017

Vitals

Original Gravity: 1.053

Final Gravity: 1.013

IBU (Tinseth): 46

BU/GU: 0.86

Color: 33.5 EBC

Mash

Temperature — 150 °F — 45 min

Malts (2 lb 3.2 oz)

1 lb (21.9%) — Avangard Pilsner Malt — Grain — 3.3 EBC

6.4 oz (8.7%) — Weyerman Aromatic Malt — Grain — 49.5 EBC

6.4 oz (8.7%) — Weyerman Munich Dark — Grain — 25 EBC

4.8 oz (6.6%) — Dingemans Caramel Munich II — Grain — 120 EBC

1.6 oz (2.2%) — Weyermann Carafa Special II — Grain — 1100 EBC

Other (2 lb 6 oz)

1 lb 13 oz (39.6%) — Briess Pilsen Light DME - Dry Malt Extract — Dry Extract — 3.9 EBC — Flameout

9 oz (12.3%) — Briess Munich Dry Malt Extract (DME) — Dry Extract — 20 EBC — Flameout

Hops (0.77 oz)

0.37 oz (36 IBU) — Nugget 14.2% — Boil — 30 min

0.4 oz (10 IBU) — Nugget 14.2% — Boil — 5 min

Miscs

0.3 ml — Lactic Acid 80% — Mash

0.25 items — Whirlfloc — Boil — 15 min

0.25 tsp — Yeast Nutrients — Boil — 15 min

Yeast

1 pkg — Danstar Nottingham 75%

150 billion yeast cells

1.06 million cells / ml / °P

Fermentation

Primary — 62 °F — 5 PSI — 21 days

Cold crash — 34 °F — 56 days

Carbonation: 2.5 CO2-vol

Alien (w/Paul Crowther)/ Weyland-Yutani Aspen Ale - 5 gallons (from Pop Culture Brews Alien episode)

(90 min mash 90 min boil)

grain

4.5kg/10lb Maris Otter

1kg/2.5lb Flaked Rice

hops

30g/1oz Fuggle (90 mins)

30g/1oz East Kent Golding (90 mins)

100g/3oz Sorachi Ace (5 mins)

adjuncts

1 Whirfloc Tablet or 1 tsp of Irish Moss (15 mins)

yeast

Nottingham Ale yeast

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Düsseldorf-style Altbier (Extract Version)

Batch Volume: 3 gal (Kettle)

Fermenter Volume: 2.75 gal

Boil Time: 30 min

Mash Water: 3.34 gal

Total Water: 3.34 gal

Boil Volume: 3.21 gal

Pre-Boil Gravity: 1.017

Vitals

Original Gravity: 1.053

Final Gravity: 1.013

IBU (Tinseth): 46

BU/GU: 0.86

Color: 33.5 EBC

Mash

Temperature — 150 °F — 45 min

Malts (2 lb 3.2 oz)

1 lb (21.9%) — Avangard Pilsner Malt — Grain — 3.3 EBC

6.4 oz (8.7%) — Weyerman Aromatic Malt — Grain — 49.5 EBC

6.4 oz (8.7%) — Weyerman Munich Dark — Grain — 25 EBC

4.8 oz (6.6%) — Dingemans Caramel Munich II — Grain — 120 EBC

1.6 oz (2.2%) — Weyermann Carafa Special II — Grain — 1100 EBC

Other (2 lb 6 oz)

1 lb 13 oz (39.6%) — Briess Pilsen Light DME - Dry Malt Extract — Dry Extract — 3.9 EBC — Flameout

9 oz (12.3%) — Briess Munich Dry Malt Extract (DME) — Dry Extract — 20 EBC — Flameout

Hops (0.77 oz)

0.37 oz (36 IBU) — Nugget 14.2% — Boil — 30 min

0.4 oz (10 IBU) — Nugget 14.2% — Boil — 5 min

Miscs

0.3 ml — Lactic Acid 80% — Mash

0.25 items — Whirlfloc — Boil — 15 min

0.25 tsp — Yeast Nutrients — Boil — 15 min

Yeast

1 pkg — Danstar Nottingham 75%

150 billion yeast cells

1.06 million cells / ml / °P

Fermentation

Primary — 62 °F — 5 PSI — 21 days

Cold crash — 34 °F — 56 days

Carbonation: 2.5 CO2-vol

Alien (w/Paul Crowther)/ Weyland-Yutani Aspen Ale - 5 gallons (from Pop Culture Brews Alien episode)

(90 min mash 90 min boil)

grain

4.5kg/10lb Maris Otter

1kg/2.5lb Flaked Rice

hops

30g/1oz Fuggle (90 mins)

30g/1oz East Kent Golding (90 mins)

100g/3oz Sorachi Ace (5 mins)

adjuncts

1 Whirfloc Tablet or 1 tsp of Irish Moss (15 mins)

yeast

Nottingham Ale yeast

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Previous Episode

Small Batch Brewing A Kentucky Common

Dan aka @Small.Batch.Brewing on IG is a homebrewer who specializes in brewing 1 gallon batches! We discuss the benefits of brewing at the one gallon size, if Kentucky Commons are the beer of the summer, and visit Dan's perfect brewhouse!

Shout outs to https://brooklynbrewshop.com (pioneers of the 1 gal setup) & http://www.artisanswineandhomebrew.com (Dan's LHBS)

Dan's Kentucky Common (6 gallon / 1 gallon)

6.5lb/24oz Pale Ale Malt - milled

3.25lb/12oz Flaked Maize - unmilled

1.65lb/6oz Flaked Rye - unmilled

0.4lb/1.5oz Caramel Malt 120L - milled

0.4lb/1.5oz Weyermann De-husked Carafa III - milled

Mash for 60 min at 145-150 degrees F

At the 15 min mark, I check my pH. I usually need to add about 0.08fl oz/0.5ml of lactic acid to get the pH down to about 5.4

Boil for 60 min

Add 0.75oz/5 grams of Cluster hops at the start of the boil - that's the only hop addition

Add Whirlfloc tablet with 15 min left in boil

Chill to 68-70 degrees F

Pitch 1 packet of WLP001 California Ale Yeast and ferment at room temp for 2 weeks

Transfer to keg and chill / carbonate for at least 3 days before serving.

Water:

1 Gallon:

To begin, I treated 1.75 G of water with a Campden tablet, giving it 30 min to do its thing before adding in the rest of my water adjustments. For this beer, I only added about 0.5 g of calcium chloride to get my chloride to sulfate ratio up to about 1.25

6 Gallon:

8.46 gallons single infusion

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Next Episode

Gitchi Gumee Brew Pub's Amarillo Rye Pale Ale w/ Daniel Chisholm

Homebrewer Dan Chisholm visits the pub this week. He's been brewing for 15 years, and walks through his processes and the lessons he's learned over the years. We add his Amarillo Rye Pale Ale to his dream brew pub the Gitchi Gumee Brewpub!

Amarillo Rye Pale Ale - 6 gallons

Grain:

8.5lb 2-Row

2lb Rye Malt

0.75lb Caramel/Crystal Malt - 60L

Hops

1oz Columbus (60mins)

1oz Amarillo (10 mins)

1oz Amarillo (0 mins - hopstand)

2oz Amarillo (Dry Hop - 5 days)

Yeast

BRY-97