Recent content by djavet

Hi! I had this week a Brewdog Liberting Ale... whhhhoooowwww what a beer! I'm searching to clone it. I've see on Brewdog website that it's: ABV:7.2% OG:1069 IBU's:65 Malts:Maris Otter, Caramalt, Munich Malt, Dark Crystal Malt, Carafa Hops:Simcoe Twist:A single hop black ale; loaded...

Thx a lot!

Whoww, that's one of the best explanation of batch sparging I read. Thank you so much. It's clear. @Kombat: You said it's around 1.25 - 1.5 quarts of water per pound of grain. It is a common rule of thumb for batch sparging, or it's depending the recipe and mash method? Thx for the beersmith...

Hi! Yes, I've a 3 Gal/12l pot. Was my brew pot where I steep the grain in my extract brews. I will do my math tonight :o) As I'm new with AG, I'm a little confuse with all the water calculation... I'm sure it's pretty simple, and try also to fix my correct profile in Beersmith. But, you do...

And a 17 us gal/65 liters? I just buy this brew pot with gaz burner to jump in AG after years of partial mash/extract. 10 gal is realist or it's better to size down the pre-boil volume? Dom

Hi! Because I don't have a hot liquor tank and will collect the wort directly in my brew pot, wanna save time, especially because I wish a smooth experience for my first AG batch. I've tought also to the BIAB method but I've this Coleman 48qt chest cooler around me since years, so it's time...

Hi from Switzerland! After years of partial mash, I jump next week to my first all grain brew: an American Pale Ale with a no-sparge method. I've done the recipe into Beersmith also for the first time. May I ask you if the sparging water is correct? Or something else to correct? Thx a...

Thx for this recipe! I will brew it in 2 batch tomorrow friday with the extract version: one with Nottingham and the other with Windsor yeast. What do you thing if I had a few DME weat inside? Hoppy regards, Dom

At which temp is the secondary for this weizen? Can I do it at the ambient temp? Dom

Hi! Do you have a scan of the distributed recipe? Hoppy regards from Switzerland. Dom