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Date: 09 Dec 2006 18:54:38
From:
Subject: Flavor of dark malt extract
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I'm planning to make a gallon of extract beer for my family right
before Christmas. We planned to drink it young--we'll see how that
works out. Since I'm flying there I can't bring all my goodies. I was
planning to bring some DME. I have a pound of wheat DME and a pound of
dark DME. I believe they're repackaged from Briess DME. I was asked
to do a dark, high alcohol beer (I'm impressed). I figured wheat with
dark extract, light hopping, and more than enough yeast will get it
ready if done on the 21st just in time for New Years.
What is the flavor contribution of dark extract? I am specifically
curious if it's roasty. If I'm going pound for pound, will it be too
strong? If nobody knows, I guess I can open it up and try some of it.
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Date: 10 Dec 2006 09:31:42
From:
Subject: Re: Flavor of dark malt extract
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David M. Taylor wrote:
> <adam.preble@gmail.com> wrote in message
> news:1165719278.091813.58890@j44g2000cwa.googlegroups.com...
> First, it goes without saying, but let me just say that you are nuts to try
> something like this. Strong beer probably cannot be well made in just 10
[etc]
I know all about this. They're not getting bottled in glass bottles
and all of it is going to be consumed together. I was planning on
filling up some empty 3L bottles to finish it off, and I was expecting
it to still be incomplete; the plan was for it to be on the sweet side
anyways. My fermentations have become more aggressive since I started
stirring them. It should be a lot easy since I plan to use 2 clean
gallon water jugs to shake around. Combine a packet of dry yeast with
an estery profile for 5 gallons with a 1 gallon batch and I should be
golden. I don't see a problem with it.
> I don't think the dark extract has much roasty character to it. In my
> recollection, it is a simple, caramelly, malty concoction, probably made
> with dark crystal malt and a tad bit of chocolate malt. This should be just
> fine for a Scotch ale.
Hmm I wonder how it'll go with that wheat. I picked that for the head
and since wheat beers IME are ready young.
> I don't know whether to say, "good luck", or "duck and cover"! But I do
> hope you have a good time on New Year's Eve. I'll be dozing in front of the
> boob tube in my recliner from 10pm to midnight with my wife who doesn't
> drink and hates to go to bars and parties. Then she'll yell at me because
> she's not having a good time. Maybe I should ditch her this year.... I'll
> get yelled at either way so what's the difference!?
Maybe you should make a 10 day beer too. Probably get the ditching
process started. ;)
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Date: 10 Dec 2006 09:32:03
From: David M. Taylor
Subject: Re: Flavor of dark malt extract
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<adam.preble@gmail.com > wrote in message
news:1165719278.091813.58890@j44g2000cwa.googlegroups.com...
> I'm planning to make a gallon of extract beer for my family right
> before Christmas. We planned to drink it young--we'll see how that
> works out. Since I'm flying there I can't bring all my goodies. I was
> planning to bring some DME. I have a pound of wheat DME and a pound of
> dark DME. I believe they're repackaged from Briess DME. I was asked
> to do a dark, high alcohol beer (I'm impressed). I figured wheat with
> dark extract, light hopping, and more than enough yeast will get it
> ready if done on the 21st just in time for New Years.
>
> What is the flavor contribution of dark extract? I am specifically
> curious if it's roasty. If I'm going pound for pound, will it be too
> strong? If nobody knows, I guess I can open it up and try some of it.
First, it goes without saying, but let me just say that you are nuts to try
something like this. Strong beer probably cannot be well made in just 10
days time. You will also run the risk of having a gusher, or worse,
explosive bottles. Or, on the flip side, you could end up with no
carbonation at all. In other words, success is highly improbable, so I
think it is important for you to maintain low expectations for this brew.
Hopefully you will be pleasantly surprised... but I wouldn't count on it.
Having said all that, I've sort of been in your position before and I will
try to help as best I can, if you really are serious and want to give it a
try. I wouldn't do it if I were you, but IF I DID IT (shameless OJ Simpson
reference)....
Here's some personal experience. I have made a good Scotch ale before with
only 12 days in the fermenter. That is to say, it was completely 100%
fermented out within 12 days. OG was 1.071, FG was 1.022. I've got no
record of the fermentation temperature, but it surely must have been 70 F.
I have also bottled a Christmas beer before that was fully carbonated in a
SINGLE DAY, due to bottling it before fermentation was absolutely complete.
The bottles never exploded, so I was probably only about one point away from
complete fermentation, but even so, it made for extreme gushers within 2
days.
Based on these experiences, I think it's remotely possible to ferment and
carbonate a batch of Scotch ale in just 10 days, IF you plan to consume ALL
of it immediately on the 10th day, and IF you don't mind it being on the
very fruity and young side for flavor. Like I said, you might be nuts, but
perhaps it can be done.
First of all, you won't be able to use the full 2 pounds of extract. That's
simply too much for a quick batch and only 1 gallon. You'll want to tone it
down to about 13 ounces wheat and 12 ounces dark extract, or even less, less
would be quicker to ferment, although 13 and 12 would be preferable for a
6.4% ABV Scotch ale, OG=1.070. At 27 SRM it will be very dark, without
being entirely black. I'd recommend a 45 minute boil with 0.25 ounce of
Kent Goldings (though any type of hop would be fine). This will give you
around 20 IBU. Then be sure to use a good neutral yeast like Nottingham,
and ferment at 70 F, or more if you dare. Higher fermentation temperature
may cause additional off-flavors and fusel alcohols, which cause headaches,
but will get your beer done fermenting faster.
Timing of the bottling stage will be most crucial at all. Unless you plan
to force carbonate with CO2 (it doesn't sound like that will be possible),
you actually will probably need to bottle the stuff while it is still
finishing up fermentation, to ensure it will carbonate in the bottle in just
one to two days. Unfortunately, there's not much way of knowing when it's
at the "almost done fermenting" stage except to look for visual indications,
and check the gravity. I would say that once the fermentation lock slows to
one bubble every minute or something like that, you might be ready to
bottle, but this is very difficult to say for sure. My 12-day Scotch ale
started at OG=1.071 and finished at FG=1.022. So, assuming we used the same
or similar extract, and have the same or similar OG, I would shoot for a
final gravity of perhaps 1.023 when bottling, but that's variable, might be
higher or lower depending on temperature and fermentability and all that.
The trouble is, you'll want to hit this gravity precisely on day 9, so that
it will have time to speed-carbonate on day 10. In no case would I
recommend bottling prior to day 9, I don't think fermentation will be done
prior to that. If the gravity is much higher than 1.023 on day 9, then skip
priming sugar altogether, and just go ahead and bottle it while it's still
fermenting. Just be warned, it will probably gush or might even explode.
If you get lucky and it does hit 1.023 by day 9, then you might wish to
include the standard priming sugar (3/4 cup corn sugar, divided by 5, so
that's about 2.4 tablespoons), or a little bit less if you think it's still
actively fermenting. This brew might then be ready to consume on day 10 or
11, maybe, if you're lucky.
Holy cow, this is a high risk brew. If you are bottling into 10 or 11
bottles, pop one open one day after bottling to see how much carbonation
you've got. If it's carbonated at all, better put all those bottles in the
refrigerator right away to slow it down. Otherwise, keep your bottles in a
safe place where they won't destroy anything if they explode. Let me just
say this again.... I wouldn't try this if I were you. But, if you are
willing to accept the risks and the possibility of disappointment, and if
you can admit that you're kind of nuts, then, go for it.
I don't think the dark extract has much roasty character to it. In my
recollection, it is a simple, caramelly, malty concoction, probably made
with dark crystal malt and a tad bit of chocolate malt. This should be just
fine for a Scotch ale.
I don't know whether to say, "good luck", or "duck and cover"! But I do
hope you have a good time on New Year's Eve. I'll be dozing in front of the
boob tube in my recliner from 10pm to midnight with my wife who doesn't
drink and hates to go to bars and parties. Then she'll yell at me because
she's not having a good time. Maybe I should ditch her this year.... I'll
get yelled at either way so what's the difference!?
--
Dave
"Fill your cup with whatever bitter brew you're drinking." -- Brad Paisley
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Date: 10 Dec 2006 23:58:58
From: Boll Weevil Brewery
Subject: Re: Flavor of dark malt extract
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> I'll be dozing in front of the boob tube in my recliner from 10pm to
> midnight with my wife who doesn't drink and hates to go to bars and
> parties. Then she'll yell at me because she's not having a good time.
> Maybe I should ditch her this year.... I'll get yelled at either way so
> what's the difference!?
>
> --
> Dave
> "Fill your cup with whatever bitter brew you're drinking." -- Brad Paisley
>
Holy Cow! I was wondering what my wife did when she wasn't with me! She's
married to you! :-)
But, at least we both get equal treatment from her, lol. :-)
Just kidding of course, as I'm sure you are! (either that, or your wife
hasn't found her way to the computer yet. And sweetie, if you're reading
this, I'm of course just joking!!)
:-)
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Date: 14 Dec 2006 17:27:28
From: Scott Sellers
Subject: Re: Flavor of dark malt extract
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adam.preble@gmail.com <adam.preble@gmail.com >:
>I'm planning to make a gallon of extract beer for my family
>right before Christmas. We planned to drink it young--we'll see
>how that works out. Since I'm flying there I can't bring all my
>goodies. I was planning to bring some DME. I have a pound of
>wheat DME and a pound of dark DME. I believe they're repackaged
>from Briess DME. I was asked to do a dark, high alcohol beer
>(I'm impressed). I figured wheat with dark extract, light
>hopping, and more than enough yeast will get it ready if done on
>the 21st just in time for New Years.
Ah yes, a little family holiday guerrilla-style brewing. Young
and old gathered around the brew kettle, stirring the wort
together... it warms the heart.
Just my $.02, I wouldn't go too light on the hops. You'll need
something to cut the sweetness. What better holiday gift to
ones' family than an introduction to true hop bitterness, flavor,
and aroma?
>What is the flavor contribution of dark extract? I am
>specifically curious if it's roasty. If I'm going pound for
>pound, will it be too strong? If nobody knows, I guess I can
>open it up and try some of it.
Never used it, wouldn't trust it. I'd go with light DME. Throw
in a handful of roast barley, chocolate malt, whatever. That
would be more festive.
cheers,
Scott S
--
Scott Sellers
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