Recent content by heywatchthis

What page has the current best thinking for a clone recipe?

I really like chocolate rye. I use it in stouts and in black IPAs. I agree that the amount you have listed is too much though. As for the yeast, its all up to you. I like english yeasts with stouts but american will be fine too. I don't know how to characterize the specific beer you have...

Are you adjusting the SO4 and Cl amounts in your brewing water? I wasn't able to get that bright hoppy aroma/flavor until I started treating my water with gypsum and CaCl. I target somewhere around 170 ppm SO4 and around 70 ppm Cl. Since you're adjusting your water for pH, it seems like...

Some combination of the following would be good in my opinion: Chinook/Citra - Pine and tropical fruit Citra/Simcoe/Mosaic - Dank, citrus, tropical

Pumpkin or any other squash, when mashed, seem to give me a nutty backdrop to my pumpkin/fall beers. I've never seen a substantial increase in OG because of it, but it does contribute background flavors and mouthfeel.

From an amount standpoint...its not overkill. From my perspective (and mine only) I feel like you can combine 2/3 of those descriptors, but when you get into the 3/3, you start getting general "hoppy" flavor/aroma, instead of being able to say intense citrus, mango, dank pot...etc. I'm not...

I don't like rhubarb by itself. Typically you would combine it with another fruit like strawberries or raspberries. I made a sour about a year and a half ago and added about 4 lbs rhubarb and 3 lbs raspberries (reduced the mixture) to the sour beer (2.5 gallons) about 8 months ago. Hydro...

Everyone has their own tastes, but I've done 2-3 of these garbage bag IPAs, and have been really unsatisfied with every one of them. You tend to get muddled flavors/aromas instead of awesome results. Maybe your results will be different, but focusing on tropical/earthy/citrusy/dank...seems...

The target was for 8 gallons at this gravity, figuring in about 2 gallons for hop absorption/trub loss. I prefer my IPAs a little lower on IBUs, but I calculated the IBUs (Beersmith) at ~80 IBUs for an 8% IPA, calculating down for the Chinook to a 20 minute addition. It tasted plenty bitter...

Here is the recipe. 6 gallons finished beer, 1.080 target OG. 17 lbs 2-row 2 lbs Munich 1.3 lbs Chocolate Rye 0.5 lbs C40 0.5 lbs Carapils 1.0 oz Chinook FWH 1.0 oz Simcoe (15) 2.0 oz Amarillo (10) 2.0 oz Centennial (5) 1.0 oz Simcoe (KO) 1.0 oz Amarillo (KO) 1.0 oz Centennial...

Honestly, since moving to 10 gallons myself, the biggest thing I would say to watch out for is that you have enough fermenters to handle all the beer you're gonna make. I run out of keg and fermenter space regularly now.

Peaches Blackberries Rhubarb/Raspberry Combo Black Plums Blueberries

Just kegged mine...this is easily the best beer I've ever brewed. I've been working on the water treatment aspect of my hoppy beers, and this one is as close to perfect as I've ever been. Prost for honing this one in.

I don't even have to read the thread to answer YES!!!

Looks good to me. Make sure to ferment relatively cool with the kolsch yeast or it will get fruity.