maybe an extract stout

Post #1 made 3 years ago
I brewed my first biab a few years ago and was so impressed with the quality over extract I never looked back. I have never made an extract dark beer before though (plenty of biab stouts). Does anyone have any thoughts or opinions on brewing an extract stout over AG stout? I thought there might not be a big difference between the two and I could save myself sometime.

Post #2 made 3 years ago
jrodie,

I love the challenge of all grain brewing. I play with and adjust recipes because I am compelled to do so by my nature. I never much cared for extract kits because "it done for you" no challenge? So it's hard for me to answer your question. If you are short on time and long on money. Than buy it, brew it and be done with it. The beer will probably be tasty. But you can savor accomplishment as well as the beer.
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Post #3 made 3 years ago
I have to admit it's not so much the work and tweaking that compelled me to AG, but the greatly improved quality, so while I will happily continue to use BIAB for most of my beers, I would gladly do an extract brew if I knew the taste would come out the same. I am of course skeptical that the product would be the same for an extract stout over an AG stout because I have not found that to be true for most beers. I thought just maybe though the dark flavor of stouts would yield a more similar taste to AG than other styles.

Post #4 made 3 years ago
The dark extracts are much less likely to have extract twang whereas I have only had a couple of light extracts that I can't tate twang in. Funnily enough, those kit extract beers were all fermented at high tempertures. Go figure :scratch:.

Anyway, find the freshest extract you can and give it a whirl!
Last edited by PistolPatch on 05 Apr 2014, 19:16, edited 1 time in total.
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Post #5 made 3 years ago
Last month (by Chance) I brewed a extract beer! The reason was simple! I responded to a email add from a brew supply company that offered a free 6 gallon plastic carboy with a purchased kit. I bought the kit (for a Belgian Triple) but failed to notice it was a extract kit! Oh well! I just transferred it to a keg and sampled it. Very good, but loaded with yeast taste because it is not ready yet! When settled it will be a good beer! Who Knew?
tap 1 Raspberry wine
tap 2 Bourbon Barrel Porter
tap 3 Czech Pilsner
tap 4 Triple IPA 11% ABV

Pipeline: Mulled Cider 10% ABV

http://cheesestradamus.com/ Brewers challenge!
    • SVA Brewer With Over 100 Brews From United States of America

Post #6 made 3 years ago
Thanks for the advice as always pp and bb.
BB I wouldn't have expected a tripel to come out so well with extract. Did you get it to have the the bright yellow color you get with an AG tripel?

Post #7 made 3 years ago
jrodi,

The color is yellow. It is a bit cloudy as it is not ready to be consumed. It has the taste of a good tripel so I will be happy to see if it clear up properly. I haven't made a tripel until now. I am planing another soon but it will be a all grain version for comparison. This may be one of those beers where I keep "testing" it to see when it's at it's prime only to find that it is gone the same day!
tap 1 Raspberry wine
tap 2 Bourbon Barrel Porter
tap 3 Czech Pilsner
tap 4 Triple IPA 11% ABV

Pipeline: Mulled Cider 10% ABV

http://cheesestradamus.com/ Brewers challenge!
    • SVA Brewer With Over 100 Brews From United States of America

Post #9 made 3 years ago
jrodie,

I don't really remember? I just follow the direction. You are right. The longer you heat all sugars the Millard reaction darkens the wort!
tap 1 Raspberry wine
tap 2 Bourbon Barrel Porter
tap 3 Czech Pilsner
tap 4 Triple IPA 11% ABV

Pipeline: Mulled Cider 10% ABV

http://cheesestradamus.com/ Brewers challenge!
    • SVA Brewer With Over 100 Brews From United States of America

Post #10 made 3 years ago
That's one feature of the old direct fire-heated copper kettles, still used at the Caledonian Brewery in Edinburgh. The very hot copper caramelised some of the wort to give a deeper colour, as well as the Maillard tasty stuff. UK breweries tended to use a fair amount of invert sugars in various colours and I'd guess doing your own caramelisation in the kettle would save a few shillings or groats as you wouldn't need to buy as much from the sugar merchants. Canny Scots.

On topic my extract days were very short, went onto AG in my first year but found that darker stronger beers such as stouts and even some IPAs can hide behind hops and dark malts and grains such as roasted barley in a way that paler beers and lagers just can't. About four years ago I entered an extract strong stout in competitions and it got as far as the Nationals, where it came about mid field. However it got marked down, understandably, as lacking basic malt character.
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