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Author Topic: 5 & 7  (Read 9626 times)

CraigTube

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5 & 7
« on: October 23, 2015, 04:56:35 AM »
Hi guys. I get asked a lot about what I call "The 5 & 7". This topic won't apply to all-grain or partial extract brewing, but there are still a lot people out there who brew the pre-hopped kits and are wanting to step up from "Kit & Kilo". This is for them.

This is a very detailed explanation of the "5 & 7" and why I came up with it.

The easiest way to start moving away from adding so much dextrose to your beer is to start using more malt. Often, the easiest way to do this is to just substitute some or all of the dextrose with Dry Malt, which is a powdered form of the gooey stuff in the can. This will give your beer more body and flavor. Sometimes a combination of Dry Malt and Dextrose is a good idea. It saves a bit of money (dry malt is a bit expensive) and it won't drastically change the style or colour of your beer.

The reason for trying to reduce the amount of Dextrose in your beer is because Dextrose will increase the ABV, but it won't add any supporting proteins or body to the beer. The more alcohol in your beer, the thinner it will be and it won't hold up any foam or have much of a mouth feel.

Coopers has what they call their "Brew Enhancers". One of these is sort of a balance between Dextrose and Dry Malt. Here's what's in it: 500g Dextrose, 250g Dry Malt, 250g Maltodextrin.

Maltodextrin is used to improve head retention and mouth-feel, but it does not ferment into alcohol.

If you wanted to save money, you could make your own Brew Enhancer. I think Coopers charges around $8 where I live, and here's the thing... It doesn't have as much fermentability as 1Kilo of dextrose. So when you replace your Kilo of Dextrose with this Brew Enhancer, your ABV is going to drop at least one percent. Bummer. Here's why...

It has 500g of Dextrose... all good there. 250g of Dry Malt, which is about the same as 200g of Dextrose as far as fermentability. 250g of Maltodextrin, which has little to no fermentability. Therefore, Brew Enhancer with these ingredients only offers 70% of the fermentability of 1Kilo of Dextrose. Your beer will taste fine, but you'll notice a drop in your "buzz".

So, here's what I thought... Let's increase the Dry Malt from 250g to 500g. That will eliminate the need for the Maltodextrin because Dry Malt adds the same body, plus it ferments. So, we're half way there. Let's make up the other half of this "Enhancer" by adding the same 500g of Dextrose that Coopers did. Now, we have 1Kilo "Brew Enhancer". But wait... That still doesn't add up to the same fermentability as 1Kilo of Dextrose because Dry malt only has about 80% fermentability compared with Dextrose. Well then we'll just add another 200g of Dextrose to make up for that. Now we have 500g of Dry Malt and 700g of Dextrose. The "5 & 7".

Both Dry Malt and Dextrose can be bought in bulk for pretty cheap, and they keep in sealed containers for years. Now, here's how you add them to your kit.

You will need to give them a quick boil to sanitize them, because they were in bulk. Bring about 4 liters of water to the boil (that's about 1 Gallon for you Americans). Then add your Dry Malt FIRST. Stir until all the lumps are gone, then (and only then) add your Dextrose. The reason is that Dry malt is hard to dissolve, and if the Dextrose is added first, you'll end up with Rock Candy. Once these are both nicely dissolved and brought to a boil for 5 minutes or so, just strike them in with your pre-hopped kit, and finish up the way you normally do. Brew to 20L by the way. Your beer will taste just that little bit better.

Use "Light" Dry Malt for this, unless you want to darken your beer. If you're brewing a stout, well, I've never done the 5 & 7 with a stout, but see what it says on the can and derive your 5 & 7 from that. They may say to add darker Dry Malt. You could do 250g Light and 250g Dark.

But anyway, that's the "5 & 7" and the reason for its inception. Any time anyone asks, you can link them to this thread. Hope this helps!

Cheers
Craig
« Last Edit: October 30, 2015, 10:21:36 AM by CraigTube »

eggy79

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Re: 5 & 7
« Reply #1 on: October 23, 2015, 05:01:51 AM »
Great explanation Craig.

Given it is a regular question from brewers perhaps the mods could make this a sticky...
Garde Zythum

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Re: 5 & 7
« Reply #2 on: October 23, 2015, 05:37:38 AM »
Great explanation Craig.

Given it is a regular question from brewers perhaps the mods could make this a sticky...


Good call. Stickied ;)
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Re: 5 & 7
« Reply #3 on: October 23, 2015, 09:13:11 AM »
Sweet! Good call Craig - more malt the better!

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Re: 5 & 7
« Reply #4 on: October 23, 2015, 04:55:06 PM »
Bring about 4 liters of water to the boil (that's about 0.5 Gallons for you Americans).


Not to be nit-picky but 4l is just over 1 us gallon...
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CraigTube

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Re: 5 & 7
« Reply #5 on: October 24, 2015, 10:35:27 AM »
Good reason why we should all use the same measurements. :)


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Re: 5 & 7
« Reply #6 on: October 25, 2015, 04:30:35 AM »
Thanks for pointing me in the direction of this Craig, great explanation  ;)  Can I ask the guys in the uk, where do you get your dry malt from online and is there any good brands to get and bad ones to avoid.  There no home brew shops near me that stock dry malt so I'm forced to buy online. Thank you.

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Re: 5 & 7
« Reply #7 on: October 30, 2015, 09:24:26 AM »
Bring about 4 liters of water to the boil (that's about 0.5 Gallons for you Americans).


Not to be nit-picky but 4l is just over 1 us gallon...

Good reason why we should all use the same measurements. :)

I would suggest that the OP be corrected ... not everyone is gonna read the commends  ;)
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CraigTube

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Re: 5 & 7
« Reply #8 on: October 30, 2015, 10:31:11 AM »
Bring about 4 liters of water to the boil (that's about 0.5 Gallons for you Americans).


Not to be nit-picky but 4l is just over 1 us gallon...


Corrected. Thanks. It's hard working in gallons because one U.S. Gallon is 0.83 Imperial Gallons. This is true with other measurements to, like Tabespoons and Cups. A 5 U.S. Gallon batch of beer is a 4.16 Gallon batch everywhere else. That makes beer recipes hard to fallow. You have to know where the recipe was made. I guess that's why us brewers, including myself, should talk metric whenever possible. Temperature is one thing I will always measure in F in stead of C, because F is more precise.


Cheers!
Craig

Sig brew

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Re: 5 & 7
« Reply #9 on: October 31, 2015, 09:55:25 PM »
Great explanation Craig.

Given it is a regular question from brewers perhaps the mods could make this a sticky...


the 5 and 7 is great to use for pre hopped extracts


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Re: 5 & 7
« Reply #10 on: November 01, 2015, 06:02:31 PM »
Quote
Can I ask the guys in the uk, where do you get your dry malt from online

I don't get mine online but from Wilkinsons, they do a dextrose with Dry Malt (50/50)
for about £6

hope this helps

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Re: 5 & 7
« Reply #11 on: November 04, 2015, 03:07:51 PM »
Thanks for the explanation, Craig!

dripstick

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Re: 5 & 7
« Reply #12 on: November 23, 2015, 03:18:28 PM »
I always use Craig's 5 & 7 method with no complaints.

Cheers

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Re: 5 & 7
« Reply #13 on: November 29, 2015, 03:46:21 PM »
When I make a coopers kit I like the 5 and 7 with a few more added hops  Cheers

OleBno2000

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Re: 5 & 7
« Reply #14 on: December 19, 2015, 05:08:24 PM »
Hi Craig

Thank you a lot for the explanation of this.  I will try it out on my next batch of Coopers  ;D

Best Regards
OleB


 

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