Re: Beer recipes with Hopped Malt Extract??

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Re: Beer recipes with Hopped Malt Extract??

Postby yahoo » Fri Jan 09, 2009 3:33 am

--- "lafaria28" wrote:
> What's
> the shelf life of the liquid hopped malt extract and is there a dry
> version?

As far as I know, the shelf life of a liquid malt extract is
indefinite, because it's sterilized before it's sealed. There may be a
yeast packet in the tin that has expired, so you'll need to pick up a
new packet of that if the date is past.

> What type of yeast have you had success with and is there a preference
> between ale and lager yeast? What's the difference?

The difference is mainly in that lager yeast is bottom-fermenting, and
ale yeast is top-fermenting. Lager yeast produces a clearer beer, but
ferments at much colder temperatures than ale yeast. Too warm, and the
lager yeast will produce off-flavors that are unattractive. If you
have a garage and are in the northern climes, you might be able to
store your EZ-Capped bottles in the garage for the fermentation stage,
but the temp range is narrower: ~45-60F for lager, versus 54-89F for
ale yeast.

> Is the addition of sugar or corn syrup required for brewing a beer/ale
> in this manner? If so, is there a preferred sweetener and how much
> should I use?

No, the addition of sugar or corn syrup will just increase the alcohol
by volume, pushing you closer to a barleywine.

> Finally, has anyone added fruit juices (apple or grape) to their
> beer/ale with any success? What other flavors are commonly used and
> are they added at the beginning or the end?

Typically added at the end of the fermentation stage, before bottling,
in order to keep the fresh flavor of the juice. Traditional flavors
include cranberry and raspberry. I've never heard of apple or grape
being added to beer, since the flavors/aromas are not necessarily
complimentary to hops, and they can produce quite a lovely beverage on
their own (cider and wine).

> Variations on the standard cider recipe would be very helpful as well.
> On a side note, I generally prefer a drier, not overwhelmingly sweet
> cider (aiming for around 6% alc) so I made my current batch with 1/2
> cup of sugar instead of the full cup. I plan on brewing it for about a
> week. Does this sound right or did my logic fail somewhere along the
way?

Sounds like what I do. I first produced a cider with 1 cup of sugar
stirred into 2 liters of apple cider, and it was way too sweet (and
too boozy, as well!). 1/2 cup of sugar in 2 liters of apple juice was
just right, a bit dry, and quite delightful. So I think you're on the
right track!



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