Question Regarding My Recipe

[P-Train]

Down-N-Out Stout

3.3 pounds Munton & Fison dark malt extract

3 pounds Laaglander dark dry malt extract

¾ pound crystal malt

1/3 pound black patent malt

1-ounce Hallertauer hop pellets in boil 50 minutes

¼ ounce Cascade hop pellets in boil 50 minutes

1 package Red Star ale yeast

½ cup corn sugar for priming

Steep grains in 150-degree water for 30 minutes. Strain out grains and add malt extract. Bring to a boil. Boil for 10 minutes and add all hops. Boil for 50 minutes and turn off heat. Cool, transfer to primary and pitch yeast. Ferment 8 days at 55 degrees. Prime with 1/2-cup corn sugar and bottle.


My wife bought a recipe book at the paint store and they gave her the following ingredients to make the above recipe: (Christmas present)

3.5 lb can of John Bull Dark liquid malt extract

3 lbs Briess traditional dark DME

¾ pound crystal malt

1/3 pound black patent malt

1 ounce Cascade hops and 1 ounce Hallertauer hops

1 lb. corn sugar
___________________

Question: Why would they give her 1 lb. of corn sugar? Corn sugar is the same as priming sugar, correct? You think they were expecting me to add 1 lb. of corn sugar to the boil plus the syrup AND DME?

Or were they probably thinking only using a 1/2-cup corn sugar out of the 1 lb. bag to bottle?

And does this recipe sound right?

Thanks!!

[HogieWan]

recipe seems alright - afa the corn sugar, maybe they don't sell in quantities less than a lb (you have to buy a whole oz of hops even if you just need a little). Just measure what you need when it's time to bottle and save the rest. It's probably cheaper by the lb anyway.

RDWAHAHB

[P-Train]

Thanks HogieWan!

Man, you gotta just love Reelbeer.com.

[corkybstewart]

Way back in the day when I brewed with extracts I always used pale extract and got my coloring fro the specialty grains. The reasoning that I read back then, and it made sense, was that you didn't know what malts were used to achieve that dark color. If your dark extract was created with a bunch of chocolate malt it might not work as well in a stout. Just something to think about.

Another thing I'm curious about is the hops. In English style beers I've always used English hops, primarily Kent Goldings and Fuggles. And the 50 minutes is a strange time, I'd go at least 60 minutes.
Having said all that, I'd go ahead and brew that kit anyway. I'm all for ignoring rules and advice and just see what happens.

[HogieWan]

since they are both bittering hops, the origin doesn't make much difference. I'd imagine these two would give a smooth bitterness. AFA the 50 min boil time, it's easier to measure time than weight (at least in smaller increments), so adjusting time is sometimes easier than adjusting the weight to get the exact IBU you want. I've been know to do 70 min boils, and I've done a 20 min as well.

[P-Train]

Is it really necessary to secondary ferment my porter or just let it sit for say…10 days and then bottle?

[Mill Rat]

Originally posted by P-Train
Is it really necessary to secondary ferment my porter or just let it sit for say…10 days and then bottle? As long as you are at your FG, you don't need to go to secondary. It will. however improve the quality of your brew if you do.

[clemm17]

I just had to ask? you bought your beer recipie book in a paint store? What part of that sounded like a good idea. LOL.