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Beersmith question

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So I was looking thru the Beersmith program trying to figure out how to use it. When you open a recipe there is a "Brew Steps" button that walks you thru the brewing process for that beer. After brewing this beer and cooling the wort to the yeast pitch temp, this recipe has these instructions. 

 

Pitch Yeast and Measure Gravity and Volume

Fermentation Ingredients
Amt Name Type # %/IBU
1.0 pkg American Lager (Wyeast Labs #2035) [124.21 ml] Yeast 7 -
3 lbs 2.4 oz Maillard Malts -Pilsen [Boil for 60 min](2.0 SRM) Extract 8

47.4 %

 

The Maillard Malts listed above is a syrup that I am assuming you add at the end with the yeast. However it says to boil for 60 mins? The boiling is done, the wort has been cooled and I am at the stage of pitching the yeast. How do you then boil this malt to add at the end? If it is a syrup and I attempt to boil it, I can see nothing but a burnt sticky mess. 

 

This is probably a really stupid noob question, or maybe an error in the recipe, but the last step to this recipe just has me confused. 

 

Thanks. 

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If you are having questions as to what to do with Malt Extract you need to take quite a few steps back.

 

Go to this site http://www.howtobrew.com/ and do some reading.  It will be a huge help to you.

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Bud

Standard American Lager (1 B)

Type: Extract
Batch Size: 5.00 gal
Boil Size: 3.36 gal
Boil Time: 60 min
End of Boil Vol: 2.86 gal
Final Bottling Vol: 4.90 gal
Fermentation: Ale, Two Stage
Date: 17 May 2014
Brewer:
Asst Brewer:
Equipment: My Equipment
Efficiency: 72.00 %
Est Mash Efficiency: 0.0 %
Taste Rating: 30.0
Taste Notes:

Prepare for Brewing

  • Clean and Prepare Brewing Equipment
  • Total Water Needed: 7.06 gal

Mash or Steep Grains

Grains to Steep
Amt Name Type # %/IBU
8.0 oz Briess Carapils Malt (1.5 SRM) Grain 1 7.5 %
  • If steeping, remove grains, and prepare to boil wort
  • Add water to achieve boil volume of 3.36 gal
  • Estimated pre-boil gravity is 1.035 SG
Boil Ingredients
Amt Name Type # %/IBU
1 lbs Corn Sugar (Dextrose) (0.0 SRM) Sugar 2 15.0 %
0.50 oz Hallertauer [4.80 %] - Boil 60.0 min Hop 3 10.0 IBUs
2 lbs Rice Extract Syrup [Boil for 60 min](7.0 SRM) Extract 4 30.1 %
1.00 tsp Irish Moss (Boil 10.0 mins) Fining 5 -
0.50 oz Mt. Hood [6.00 %] - Boil 5.0 min Hop 6 2.5 IBUs
  • Estimated Post Boil Vol: 2.86 gal and Est Post Boil Gravity: 1.043 SG

Cool and Transfer Wort

  • Cool wort to fermentation temperature
  • Transfer wort to fermenter
  • Add water if needed to achieve final volume of 5.00 gal

Pitch Yeast and Measure Gravity and Volume

Fermentation Ingredients
Amt Name Type # %/IBU
1.0 pkg American Lager (Wyeast Labs #2035) [124.21 ml] Yeast 7 -
3 lbs 2.4 oz Maillard Malts -Pilsen [Boil for 60 min](2.0 SRM) Extract 8 47.4 %
  • Measure Actual Original Gravity _______     (Target: 1.043 SG)
  • Measure Actual Batch Volume _______     (Target: 5.00 gal)
  • Add water if needed to achieve final volume of 5.00 gal

Fermentation

  • 17 May 2014 - Primary Fermentation (4.00 days at 67.0 F ending at 67.0 F)
  • 21 May 2014 - Secondary Fermentation (10.00 days at 67.0 F ending at 67.0 F)

Dry Hop and Bottle/Keg

  • Measure Final Gravity: _________  (Estimate: 1.007 SG)
  • Date Bottled/Kegged: 31 May 2014 - Carbonation: Bottle with 3.85 oz Corn Sugar
  • Age beer for 30.00 days at 65.0 F
  • 30 Jun 2014 - Drink and enjoy!

Notes

Ferment at room temp for 3 days. Move to fridge at 40 degrees 7 days. Bring to room temp for 24hrs. Secondary and return to fridge for 3weeks.

bud.bsmx

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2 hours ago, BDawg62 said:

If you are having questions as to what to do with Malt Extract you need to take quite a few steps back.

 

Go to this site http://www.howtobrew.com/ and do some reading.  It will be a huge help to you.

 

Well this is why I was asking. It didnt make sense. I am guessing it is an error in the recipe itself. 

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Corrected

 

Bud

Standard American Lager (1 B)

Type: Extract
Batch Size: 5.00 gal
Boil Size: 3.36 gal
Boil Time: 60 min
End of Boil Vol: 2.86 gal
Final Bottling Vol: 4.90 gal
Fermentation: Ale, Two Stage
Date: 17 May 2014
Brewer:
Asst Brewer:
Equipment: My Equipment
Efficiency: 72.00 %
Est Mash Efficiency: 0.0 %
Taste Rating: 30.0
Taste Notes:

Prepare for Brewing

  • Clean and Prepare Brewing Equipment
  • Total Water Needed: 7.06 gal

Mash or Steep Grains

Grains to Steep
Amt Name Type # %/IBU
8.0 oz Briess Carapils Malt (1.5 SRM) Grain 1 7.5 %
  • If steeping, remove grains, and prepare to boil wort
  • Add water to achieve boil volume of 3.36 gal
  • Estimated pre-boil gravity is 1.035 SG
Boil Ingredients
Amt Name

Type

# %/IBU

3 lbs 2.4oz

1 lbs

Maillard Malt -Pilsen [Boil 60min (2.0 SRM)                     

Corn Sugar (Dextrose) [Boil for 60 min](0.0 SRM)

Extract

Sugar

2

3

47.4%

15.0 %

0.50 oz Hallertauer [4.80 %] - Boil 60.0 min Hop 4 10.0 IBUs
2 lbs Rice Extract Syrup [Boil for 60 min](7.0 SRM) Extract 5 30.1 %
1.00 tsp Irish Moss (Boil 10.0 mins) Fining 6 -
0.50 oz Mt. Hood [6.00 %] - Boil 5.0 min Hop 7 2.5 IBUs
  • Estimated Post Boil Vol: 2.86 gal and Est Post Boil Gravity: 1.043 SG

Cool and Transfer Wort

  • Cool wort to fermentation temperature
  • Transfer wort to fermenter
  • Add water if needed to achieve final volume of 5.00 gal

Pitch Yeast and Measure Gravity and Volume

Fermentation Ingredients
Amt Name Type # %/IBU
1.0 pkg American Lager (Wyeast Labs #2035) [124.21 ml] Yeast 8 -
         
  • Measure Actual Original Gravity _______     (Target: 1.043 SG)
  • Measure Actual Batch Volume _______     (Target: 5.00 gal)
  • Add water if needed to achieve final volume of 5.00 gal

Fermentation

  • 17 May 2014 - Primary Fermentation (4.00 days at 67.0 F ending at 67.0 F)
  • 21 May 2014 - Secondary Fermentation (10.00 days at 67.0 F ending at 67.0 F)

Dry Hop and Bottle/Keg

  • Measure Final Gravity: _________  (Estimate: 1.007 SG)
  • Date Bottled/Kegged: 31 May 2014 - Carbonation: Bottle with 3.85 oz Corn Sugar
  • Age beer for 30.00 days at 65.0 F
  • 30 Jun 2014 - Drink and enjoy!

Notes

Ferment at room temp for 3 days. Move to fridge at 40 degrees 7 days. Bring to room temp for 24hrs. Secondary and return to fridge for 3weeks.

  • Like 1

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