curtisj

Recipes 

Ingredients
Amt Name Type # %/IBU
9 lbs Pale Malt (2 Row) -58.1 %
2 lbs Chocolate Rye Malt- 12.9 %
1 lbs Carafoam (2.0 SRM) Grain 3 6.5 %
1 lbs Caramel/Crystal Malt - 60L -6.5 %
9 oz Wheat, Flaked -6.5 %
1.00 oz Cascade [5.50 %] - First Wort

0.50 oz Galaxy [14.00 %] - Boil 60.0 min
0.50 oz Sorachi Ace [12.00 %] - Boil 60.0 min
0.50 oz Amarillo Gold [8.50 %] - Boil 20.0 min
0.50 oz Simcoe [13.00 %] - Boil 15.0 min
0.25 oz Galaxy [14.00 %] - Boil 10.0 min
0.25 oz Cascade [5.50 %] - Boil 5.0 min
4.0 oz Maple Syrup [Boil for 5 min](35.0 SRM)
8.0 oz Brown Sugar, Dark {Boil for 5 min}

1.0 pkg Belgian Ardennes (Wyeast Labs #3522) [124.21 ml] Yeast 15 -
12.0 oz Maple Syrup (35.0 SRM) Sugar 16 4.8 % (after primary)
1.00 oz Cascade [5.50 %] - Dry Hop
1.00 oz Galaxy [14.00 %] - Dry Hop

MrIPA

Recipes 

taste?

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Primary 1: 30 Minute IPA
Primary2: None
Secondary: None
Keg1: Biermuncher's Redhook ESB Clone
Keg2: None
On Deck: Biermuncher's Centennial Blonde, Hard Apple Cider

HopHoarder

Recipes 

Whoa that's alot of chocolate malt! I have some washed Belgian Stout yeast that I'm wondering what do do with...

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In Primary: Summer Wheatly IPA
In Primary: Flanders Sour Mash
In Secondary: Obi Wit
In Secondary: Flanders Red 01
In Secondary: Flanders Red 02

Currently Drinking: A plethora of homebrew

rayfound

Recipes 

I still don't understand the whole " Black Pale Ale "... isn't black somewhat the opposite of Pale?

HopHoarder

Recipes 

Which is why "Cascadian Dark Ale"(CDA) makes more sense than a black or dark PA. If its dark then it should just be called a dark or black ale, but as it is, many still use the PA.

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In Primary: Summer Wheatly IPA
In Primary: Flanders Sour Mash
In Secondary: Obi Wit
In Secondary: Flanders Red 01
In Secondary: Flanders Red 02

Currently Drinking: A plethora of homebrew

mike_in_ak

Recipes 

Pale black ale