Update on extract brew “Old Malty” – plus recipe!

We post­ed yes­ter­day on our stuck fer­men­ta­tion prob­lems, and how we’re try­ing an exper­i­men­tal batch with a kit to try and iden­ti­fy where in the process it’s all going wrong.

Obvi­ous­ly, hav­ing tried all-grain mash­es, there was no way we were just going to fol­low the recipe – we had to tin­ker. Because we love the open-source ide­al, here’s our recipe;

  • 2 cans of Muntons Gold – Old Eng­lish Bit­ter (hopped extract)
  • 1lb cara­pils & 1 lb Munich malt, steeped in sub-boil­ing water for 20 min­utes
  • 2lbs of light malt extract
  • Hops: 0.5 oz East Kent Gold­ings (5.6%) for 60 min­utes (at boil), 0.5 oz East Kent Gold­ings (5.6%) for 20 min­utes, 0.5 oz Cas­cades – 5 min­utes
  • Gervins Eng­lish ale yeast (sachet, re-hydrat­ed)

Instruc­tions fol­low after the jump.

We boiled up around 12 litres of water in the brew ket­tle, added the extract from the tins, added the “wort” from the steeped grains and the light malt extract, then added enough water to take it to 22 litres. We boiled for an hour and got just under 19 litres.

We chilled the wort by putting a large (sani­tised) saucepan full of ice direct­ly into it. We pitched the yeast at 27deg C (sor­ry about the mix of met­ric and impe­r­i­al mea­sures, it’s from try­ing to fol­low Amer­i­can instruc­tions with British / Euro­pean equip­ment)

Orig­i­nal grav­i­ty 1067; it was dark brown in colour, tast­ed very sweet but very bit­ter (we think we may have over­done the hops – we assumed that boil­ing the kits would mean that some of the orig­i­nal bit­ter­ness from the kit was lost).

It may look an odd mix of stuff – this is because we had a num­ber of things in the store-cup­board to use up. Hav­ing to use extract that’s already hopped threw off our cal­cu­la­tions – but hey, this is only sup­posed to be an exper­i­ment. If we get any­thing drink­able we’ll be delight­ed.

We’ve affec­tion­ate­ly nick­named it “old Malty” for now. Giv­ing it a prop­er name ear­ly on seems to jinx the process – it either comes out com­plete­ly dif­fer­ent (the oat­meal stout that became a mild) or does­n’t work at all…

Any­way, as I write, it’s been in the “high-fer­men­ta­tion” phase for the last 12 hours and is still bloop­ing away mer­ri­ly. Fin­gers crossed it can go all the way this time!

One thought on “Update on extract brew “Old Malty” – plus recipe!”

  1. Just want to say – after a long pri­ma­ry (3 weeks) we bot­tled this and left it for about 4 months.

    It turned out pret­ty tasty, and a hefty 6.1% ABV. Only prob­lem is a slight­ly unbal­anced bit­ter­ness, which I put down to using hopped extract.

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