| Author |
Message |
    
S. Milholland
New Member
Username: Swampy
Post Number: 14
Registered: 03-2003
| | Posted on Monday, June 20, 2005 - 11:10 am: | 
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Guys or scotrat,
I friend of mine wants to start brewing and he wants B52 (which he's sampled at my place a few times) for his first brew. Only problem is, I do all grain and I've apparently lost my original extract recipe.
Can somebody Please either post or e-mail me a copy of B52 extract (for 5 gal).
My E-Mail is <swampy@swampworks.com>
Please hurry... our club meeting is Tuesday night and he wants me to bring the recipe to him then.
Thanks much,
Swampy |
Paul Erbe
Intermediate Member
Username: Perbe
Post Number: 258
Registered: 05-2001
| | Posted on Monday, June 20, 2005 - 12:48 pm: |
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b52 is an all grain recipe. Much of the grain is 6row and there are no 6 row extracts that I know of.
"You can't be a real country unless you have a beer and an airline. It helps if you have some kind of a football team, or some nuclear weapons, but at the very least, you need a beer."
-- Frank Zappa
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Doug Pescatore
Senior Member
Username: Doug_p
Post Number: 1403
Registered: 10-2002
| | Posted on Monday, June 20, 2005 - 01:25 pm: |
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swampy,
You can do a search on this. I posted an extract pB52 a couple of years ago that turned out really good. I used DME wheat extract as well as steeping crystal malt (whatever the all grain recipe called for) and a healthy amount of malto-dextrin powder to give it nice body. It is not exactly the same as B52, but it is a good beer for a beginner to start with.
-doug |
Skotrat
Advanced Member
Username: Skotrat
Post Number: 746
Registered: 04-2003
| | Posted on Monday, June 20, 2005 - 01:33 pm: |
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Swampy,
Sorry to say but there is no extract recipe for B52.
B52 is and always has been an all-grain brew.
You can find the original recipe here: Skotrats B52 Honey Wheat (All Grain) 5 US Gallons
You can find a Promash file for it here: Skotrats B52 Honey Wheat (All Grain) 5.5 US Gallons
I prefer using clover honey that is added at the beginning of the boil.
I also prefer WhitBread Ale yeast (Dry or Liquid)
These are yeasts that I have also used with great success in B52:
Wyeast London ale
Wyeast 2035
Wyeast Chico
Wyeast 3333
Wyeast Whitbread
EasYeast London
EasYeast Whitbread
EasYeast Chico
EasYeast Scottish Ale
C'ya!
-Scott |
Doug Pescatore
Senior Member
Username: Doug_p
Post Number: 1404
Registered: 10-2002
| | Posted on Monday, June 20, 2005 - 01:57 pm: |
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There are some really good extract honey wheat recipes in the archives that have the same OG as B52 and have the same hop schedule as B52 as well as the same amount of crystal malt as B52. None of these recipes are B52, but you can find them by searching "B52 extract". |
Dan Listermann
Senior Member
Username: Listermann
Post Number: 1167
Registered: 03-2004
| | Posted on Monday, June 20, 2005 - 02:00 pm: |
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Substitute 6 pounds of wheat extract for the 6 row and wheat malt. Be sure to call it something different than "B-52" or all hell will break loose. How about "B-52X?"
Dan
Listermann Mfg.,Co. www.listermann.com
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Skotrat
Advanced Member
Username: Skotrat
Post Number: 747
Registered: 04-2003
| | Posted on Monday, June 20, 2005 - 02:11 pm: |
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Actaully...
I would look at it more in percentages...
B52 is:
50% 6Row
40% Wheat
5% Crystal 60L
5% CaraPils/Dextrin Malt
Then add 2 pounds of Clover honey per five gallons of B52 that you are making...
I imagine that should get you where you need to get to.
-Scott |
Dan Listermann
Senior Member
Username: Listermann
Post Number: 1168
Registered: 03-2004
| | Posted on Monday, June 20, 2005 - 02:56 pm: |
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Upon further relflection this is a little closer:
2 pounds of honey
1.5 pounds of Liquid malt extract
4.5 Pounds of Liquid wheat malt extract
0.5 pounds of 60 L crystal
0.5 pounds of Dextrin malt
Now getting any 1.060 gravity beer to ferment down to 1.004 is quite a trick. I might be tempted to get rid of the LME in favor of a same amount of more honey.
Dan
Listermann Mfg.,Co. www.listermann.com
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Skotrat
Advanced Member
Username: Skotrat
Post Number: 748
Registered: 04-2003
| | Posted on Monday, June 20, 2005 - 03:09 pm: |
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Dan,
Your percentages look off...
Also... I would imagine getting any extract beer to ferment out to 1.004 would be difficult.
The all-grain has always fermented down to within .001 of the final listed.
The Honey really makes the beer ferment down to that FG.
-Scott |
Dan Listermann
Senior Member
Username: Listermann
Post Number: 1169
Registered: 03-2004
| | Posted on Monday, June 20, 2005 - 03:16 pm: |
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I used 60/40 as the ratio of wheat to barley for the wheat extract. In other words, part of the barley is covered by the wheat malt extract.
Dan
Listermann Mfg.,Co. www.listermann.com
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Skotrat
Advanced Member
Username: Skotrat
Post Number: 749
Registered: 04-2003
| | Posted on Monday, June 20, 2005 - 03:24 pm: |
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Why not just use 100% Wheat extract???
Is that not available anymore? |
Fredrik
Senior Member
Username: Fredrik
Post Number: 2331
Registered: 03-2003
| | Posted on Monday, June 20, 2005 - 03:32 pm: |
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What exctract brands would you use for that?
From what I've seen muntons is one of the more fermentable extracts, and even with muntons I think there is no way to hit that attenuation with only 2 lbs of honey with normal yeast and muntons. I think you definitely need to add more honey/sugar or add some amylase to get an extract brew get down to 1.004.
/Fredrik |
Skotrat
Advanced Member
Username: Skotrat
Post Number: 750
Registered: 04-2003
| | Posted on Monday, June 20, 2005 - 03:49 pm: |
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Personally /Fredrik I would not even mess around with the overall silliness of extract.
I would jsut go allgrain...
Better beer... Better control... Just better.
Just my opinion |
Doug Pescatore
Senior Member
Username: Doug_p
Post Number: 1405
Registered: 10-2002
| | Posted on Monday, June 20, 2005 - 03:51 pm: |
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I can talk from experience here. I have done several all grain batches of pB52(2-row) and a couple of the real B52 as well as B52ish extract batches. I have come very close to the 1.004 and also missed it by as much as .010.
Muntons DME (wheat 45%/55%) seems to be pretty darn fermentable and usually got me close, but with my extract batches I also added 0.5 lbs or so of malto-dextrin power which does not ferment. I suspect that had I skipped the malto-dextrin powder I would have come really close to 1.004.
I had more problems with getting my FG down with the all grain batches. Probably because I mash high and only do a single infusion (with one exception using the steps in the recipe).
-Doug |
Dan Listermann
Senior Member
Username: Listermann
Post Number: 1170
Registered: 03-2004
| | Posted on Monday, June 20, 2005 - 04:03 pm: |
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Irek was the only supplier of 100% wheat extract that I am aware of and they stopped supplying the homebrew trade quite a few years ago when they found out what it would take to prevent their cans from bulging.
Dan
Listermann Mfg.,Co. www.listermann.com
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Fredrik
Senior Member
Username: Fredrik
Post Number: 2332
Registered: 03-2003
| | Posted on Monday, June 20, 2005 - 05:52 pm: |
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Yes Skot, if you have the equipment and time to do AG I agree it makes little sense to convert a receipe to extract with the risk of maybe not getting it right, but I would assume that guy wants to try something close to your beer and AG is no option.
I've been into partial mashes most of the time myself (until recently where I've decided to try to tune in the mash math and evaluate) and I believe you can do alot there too with speciality grains. I think the control is kind of make you make to. IMO I have read many "receipe conversions" and most of the time, only OG and colour is accounted for, fermentability is typically ignored.
I do not speak from experience of the B-52 receipe, but the math just got to match in my head.
I just have hard to believe that the muntons wheat DME is alot more than 65% RDF / 80% AA fermentable. This means if you replace the wheat and 6-row "extract" with DME in Skot's original receipe, and also replace the carapils extract with typical maltodextrin powder, which is maybe 10% fermentable, assuming there is 20% water in the honey, and it beeing 95% fermentable, then I think you would hit 1.010 at best! for a highly attenuating strain.
Taking out the maltodextrin complete from the receipe may buy you at most 2 points, not more.
If you remove the maltodextrin AND assume that the DME is 74% RDFW / 90% AA fermentable, then you would probably hit 1.004 for a *highly attenuating* strain. However that kind of fermentability in muntons extract I do not believe in. In fact it would contradict muntons own specifications.
Also the whitbread strain in Skots original receipe is a medium attenuator, not a high one, making it even harder to get that low.
I think you can hit 1.004 with and extract-brew, but you most probably have to adjust the receipe and use more honey, or maybe some sugar.
/Fredrik |
Doug Pescatore
Senior Member
Username: Doug_p
Post Number: 1406
Registered: 10-2002
| | Posted on Monday, June 20, 2005 - 06:06 pm: |
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"AA fermentable" means nothing in a relatively high OG beer with a large percentage of the fermentables coming from simple sugars.
What is the point? 1.008 ...1.004 it just does not matter. I can't taste a beer and know that it finished at 1.008 instead of 1.004.
-Doug |
Dan Listermann
Senior Member
Username: Listermann
Post Number: 1171
Registered: 03-2004
| | Posted on Monday, June 20, 2005 - 06:10 pm: |
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United Canadian light syrup is 85% attenuative, but their wheat blend is only about 70% IIRC.
I have never seen carapils extract.
It is a good idea to dump the carapils for the extract recipe, but I agree that it would not help the final attenuation much.
Substituting sugar for the barley malt extract would get you closer, but some have strong feelings about using sugar.
Malto dextrin really has no place in a recipe like this.
Dan
Listermann Mfg.,Co. www.listermann.com
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Skotrat
Advanced Member
Username: Skotrat
Post Number: 751
Registered: 04-2003
| | Posted on Monday, June 20, 2005 - 06:13 pm: |
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Doug,
of course it matters...
The difference between 1.008 and 1.004 is just around .5% more alcohol.
This not only ups the bang but it also makes the beer a bit more dry...
You may not be able to taste it but it may be the difference of you wanting or not wanting another one...
-Scott |
Doug Pescatore
Senior Member
Username: Doug_p
Post Number: 1407
Registered: 10-2002
| | Posted on Monday, June 20, 2005 - 06:17 pm: |
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My honey wheats (B52ish) have varied FGs and I have always wanted another and have brewed it more than once. |
Fredrik
Senior Member
Username: Fredrik
Post Number: 2333
Registered: 03-2003
| | Posted on Monday, June 20, 2005 - 07:13 pm: |
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Doug, "AA fermentable" refers to some standard worts as you know so I agre it's true that this does not translate into arbitrary worts, but I was certainly accounting for this. You can actually transform the AA numbers into valid attenuations, if you know how much simple sugars you add, and what fermentabilities your extract has. Thus, interpreting the "AA values" properly, you can indeed estimate how these compare at off scale OG's or when you add sugar. I have done this many times and it works.
/Fredrik |
Doug Pescatore
Senior Member
Username: Doug_p
Post Number: 1408
Registered: 10-2002
| | Posted on Monday, June 20, 2005 - 07:16 pm: |
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What ever......
Hope this guy actually brews something he likes. |
Paul Erbe
Intermediate Member
Username: Perbe
Post Number: 261
Registered: 05-2001
| | Posted on Monday, June 20, 2005 - 07:46 pm: |
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Why brew when you can discuss the minutiae of the craft.
"You can't be a real country unless you have a beer and an airline. It helps if you have some kind of a football team, or some nuclear weapons, but at the very least, you need a beer."
-- Frank Zappa
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Doug Pescatore
Senior Member
Username: Doug_p
Post Number: 1409
Registered: 10-2002
| | Posted on Monday, June 20, 2005 - 07:55 pm: |
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Funny Paul. I thought I had something to add because I have brewed extract versions as well as all grain versions (including the real deal), but who needs real world experience when you have formulas?
-Doug
(Message edited by doug_p on June 20, 2005) |
Belly Buster Bob
Senior Member
Username: Canman
Post Number: 2365
Registered: 02-2003
| | Posted on Monday, June 20, 2005 - 08:58 pm: |
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Am I getting agressive and crusty in my years???? Why the hell can't a good recipe be left alone????
B52 is an all grain recipe, formulated by an all grain brewer for his own and other all grain brewers use.
To even suggest an alternative to the original means you are no longer interested in brewing B52 but an alternative. That's like accepting a Ford instead of a Chevy (2 line fishing here boys)
OK this years self righteous troll post is out of the way....now on to brewing
Bellybuster Bob
www.bellybuster.netfirms.com
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Belly Buster Bob
Senior Member
Username: Canman
Post Number: 2366
Registered: 02-2003
| | Posted on Monday, June 20, 2005 - 09:00 pm: |
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just for interest....I have never brewed B52 as honey is too pricey here. Can I make a honeyless version???????
Bellybuster Bob
www.bellybuster.netfirms.com
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Vance Barnes
Senior Member
Username: Vancebarnes
Post Number: 1722
Registered: 03-2003
| | Posted on Monday, June 20, 2005 - 09:11 pm: |
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That's 3 line fishing now BBB  |
Denny Conn
Senior Member
Username: Denny
Post Number: 4768
Registered: 01-2001
| | Posted on Monday, June 20, 2005 - 09:58 pm: |
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5 stars, BBB.
LIfe begins at 60...1.060, that is.
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Heath
Member
Username: Frizedo
Post Number: 197
Registered: 09-2004
| | Posted on Monday, June 20, 2005 - 10:03 pm: |
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Ford instead of a chevy? Give me a break, My F150 custom is at 300K + what chevy can do that. Oh and btw no rebuild no new trany(which a chevy would need after 150k...
Heath |
Roger Herpst
Member
Username: Roger456
Post Number: 182
Registered: 12-2004
| | Posted on Monday, June 20, 2005 - 11:50 pm: |
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Oh, sure, we can talk about fords and chevys here, but when I post in World views on Nascar, all I get is a picture of some guy growing a dale ernhardt sweater on his back! |
Fredrik
Senior Member
Username: Fredrik
Post Number: 2334
Registered: 03-2003
| | Posted on Tuesday, June 21, 2005 - 06:02 am: |
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I thought B&V was all about discussing the minutiae of the craft, and we brew offline? What a bummer.
/Fredrik |
Rob Farrell
Intermediate Member
Username: Robf
Post Number: 267
Registered: 02-2003
| | Posted on Tuesday, June 21, 2005 - 06:20 pm: |
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Swampy was just not careful enough in his original post to avoid the wrath of the B-52. Swampy had made the real B-52 and his friend loves it. Friend would like to come as close as he can with an extract brew and he will sign a pledge never to refer to it as B-52.
Yes, BBB, you are getting increasingly aggressive and crusty now that you have perfected your HERMS and don't need the rest of us any more. |
PalerThanAle
Senior Member
Username: Palerthanale
Post Number: 1395
Registered: 04-2002
| | Posted on Wednesday, June 22, 2005 - 02:24 am: |
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I made an extract B52 once, it was horrible.
PTA
(keep those puppys trollin', rawhide)
If all else fails, stop trying all else.
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klk
New Member
Username: Klk
Post Number: 10
Registered: 05-2005
| | Posted on Thursday, June 23, 2005 - 02:56 am: |
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Would anyone buy 6-Row Extract if it was available?
(...I did not intend it, but that sounds WAY too much like a "troll") |
Skotrat
Advanced Member
Username: Skotrat
Post Number: 757
Registered: 04-2003
| | Posted on Thursday, June 23, 2005 - 01:26 pm: |
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 |
dumb brewer
Junior Member
Username: Dumbbrewer
Post Number: 40
Registered: 03-2003
| | Posted on Friday, June 24, 2005 - 02:52 am: |
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BrewRat 6-row extract. it could be the thing that replaces kralpin! |
David Beckerdite
Intermediate Member
Username: Darkislandfan
Post Number: 271
Registered: 04-2003
| | Posted on Monday, June 27, 2005 - 09:24 pm: |
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Hey Steve!
Here is an extract recipe for the B-52 I picked up from someplace. (not sure where)
5.5 lbs Wheat DME
2 lbs Honey
0.75 lbs Crystal 60
3 ozs Malto-Dextrin powder
60 minute boil
40 min. Hallertauer 0.75 ozs
20 min. Tettnanger 0.75 ozs
10 min Hallertauer 0.50 ozs
Wyeast 1056 or equiv.
Add the honey and the malto-dextrin powder a few minutes before flameout.
OG 1.067
I brewed this one and took it to one of the past HB club meetings we had and it was a hit there. The DME ferments out a bit more than the liquid does in my opinion.
If your buddies name starts with a D then this one will be a good one for him to start with. It's easy and tastes real clean.
Each Day brings a new beginning....Thank God for beer!
David B
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The Gimp
New Member
Username: Gimp
Post Number: 14
Registered: 03-2003
| | Posted on Tuesday, June 28, 2005 - 05:51 pm: |
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That is not B-52, it is a Honey Wheat beer. But not B-52. |
Doug Pescatore
Senior Member
Username: Doug_p
Post Number: 1436
Registered: 10-2002
| | Posted on Tuesday, June 28, 2005 - 05:59 pm: |
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Gimp,
This was covered and covered and covered earlier in this thread. It is an extract Honey Wheat that is strikingly similar to B52 as far as hop schedule, OG, and specialty malts. In fact that does look like the recipe I post some years back.
I am calling it Extract pB52. So please stop referring to my grand recipe as B52.
-Doug |
The Gimp
New Member
Username: Gimp
Post Number: 15
Registered: 03-2003
| | Posted on Tuesday, June 28, 2005 - 06:10 pm: |
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Might i suggest re-naming it pB52™?
Is that with or without the hypen, ie. pB-52™? |
Geoff Buschur
Advanced Member
Username: Avmech
Post Number: 804
Registered: 06-2004
| | Posted on Tuesday, June 28, 2005 - 06:12 pm: |
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How does a high octane honey wheat beer get named after a long range intercontinental nuclear bomber? I think you are all wrong, B-52 is an airplane, not a beer. |
The Gimp
New Member
Username: Gimp
Post Number: 16
Registered: 03-2003
| | Posted on Tuesday, June 28, 2005 - 06:33 pm: |
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If it is such a great bomber, why havn't they made one in 43 years?
30 years out of production they have no rights to the title. |
Vance Barnes
Senior Member
Username: Vancebarnes
Post Number: 1727
Registered: 03-2003
| | Posted on Tuesday, June 28, 2005 - 08:13 pm: |
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Ugh, cause they're still flying the ones they made 43+ years ago? With a few upgrades of course.
Better watch out Gimp, they may have your GPS coordinates loaded.  |
Connie
Intermediate Member
Username: Connie
Post Number: 423
Registered: 10-2000
| | Posted on Tuesday, June 28, 2005 - 08:20 pm: |
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Five stars for you Vance, Great airplane! |
Hophead
Senior Member
Username: Hophead
Post Number: 1581
Registered: 03-2002
| | Posted on Tuesday, June 28, 2005 - 08:38 pm: |
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Just to beat a dead horse, and to test my memory, I recall the recipe name had nothing to do with anything. It was just the 52nd batch or something like that...
Someone doesn't appear to like the gimpster...
The highest wheat/malt ratio of extract that I've seen is 60/40. |
Roger Herpst
Member
Username: Roger456
Post Number: 198
Registered: 12-2004
| | Posted on Tuesday, June 28, 2005 - 08:38 pm: |
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Boy, this thread just keeps getting better and better. |
Roger Herpst
Member
Username: Roger456
Post Number: 199
Registered: 12-2004
| | Posted on Tuesday, June 28, 2005 - 08:42 pm: |
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 |
Vance Barnes
Senior Member
Username: Vancebarnes
Post Number: 1728
Registered: 03-2003
| | Posted on Tuesday, June 28, 2005 - 08:46 pm: |
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Sorry, no harm meant to the gimpster.
Now, here kitty kitty.... Why won't he come? |
The Gimp
New Member
Username: Gimp
Post Number: 17
Registered: 03-2003
| | Posted on Tuesday, June 28, 2005 - 08:54 pm: |
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I believe that it was not a 52nd batch. It was so named because it hits you like a B-52.
No wonder fluffy didn't come home. Someone put her up for adoption.... |
davidw
Senior Member
Username: Davidw
Post Number: 1196
Registered: 03-2001
| | Posted on Tuesday, June 28, 2005 - 09:01 pm: |
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Quite a long thread for such an unremarkable style of beer. |
Dan Listermann
Senior Member
Username: Listermann
Post Number: 1198
Registered: 03-2004
| | Posted on Tuesday, June 28, 2005 - 11:29 pm: |
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Yea, but it is a great name.
Dan
Listermann Mfg.,Co. www.listermann.com
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Brews and Views Archive 2005 
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