Recent content by KidLightning

If you're looking to stick with German hop varieties, there are a number with citrus characteristics, including more traditional ones like the Hallertau varietals Hallertauer and Mittelfruh. There are also Opal and Saphir, with citrus notes, and a newer hop (descended from Cascade) called...

Wheat beer with honey and oolong tea (6% ABV, 23 IBU)

I usually do all grain, but here are a couple of recent extract batches – "Like Buddha": Wheat DME with Sorachi Ace Hops, Honey, and Oolong Tea and fermented with Notty "Thrice" (Belgian-style Tripel): Maris Otter LME and Turbinado fermented with Wyeast 3787 and finished with a Brett...

The ABV calculation is not linear. Use the "alternate" calculator on Brewer's Friend to get a more accurate ABV calculation at that high of a starting gravity. Using your numbers it spits out 14.25%: Also, I'm glad you're seeing numbers like this. I have plans to brew a 3 gallon batch of...

I brew in an apartment in Chicago, and typically do 3.5 gallon batches. I use a 3 gallon cooler as an MLT and a 5 gallon tamale pot for my 4.5 gallon boils. I have a mini-fridge that perfectly fits a 5-gallon bucket for fermentation and temperature control. I typically get about 30 bottles which...

Last Saturday I brewed a 3.5 gallon batch of an American ("Cascadian") Dark Ale that I'm calling "Dark Galaxy" (real original, I know). (I hate the terms Cascadian Dark Ale and Black IPA, so I usually go with American Dark Ale or American Black Ale). Here are the specifics – Measured OG...

Got this at the LHBS on Friday, they had just gotten it in, and pitched it into a 3.5 gallon batch of an American Dark Ale I brewed up yesterday afternoon that I'm calling "Dark Galaxy" (real original). I chose it over what's supposedly the Heady Topper yeast from a local yeast lab, since I...

Ghost Town Witbier

Has anybody ever tried this with smoked malt? I was thinking a little less than 20% Briess cherrywood smoked malt, which gives me the following recipe for a 3-gallon batch: 2 lbs 2-row 1 lb smoked malt 1.5 lbs flaked corn 10.5 oz flaked rye 1.25 oz Black malt 1.25 oz C120

Thanks! Unfortunately I'll never be able to recreate it or improve upon it as I didn't keep good notes on what was in it. I was saving up the grains for months, just the spare few ounces I had from different batches since, until recently, my LHBS required that you buy at least a pound of...

Here's my IPL. I call it "The Singularity" because all of the leftover bits of grains and hops I had went into it (plus an extra bit of 2-row and some Falconer's Flight to round things out). Fermented with W34/70, turned out not great but actually better than I expected, and with a nice color.

I've never used Summit for flavor or aroma, only bittering, but from what I've read and heard it has a good orange zest and grapefruit character that would probably lend itself well to a DIPA, if that's your thing. I made a single hop Mosaic DIPA last summer and it turned out really well.

Here is my American Barleywine. Brewed about 9 months ago, and bottled in October. I tried one after 6 weeks of bottle conditioning and it was carbed but still pretty harsh. 2.5 months later and it's mellowed considerably, but needs some time to age still. If I remember correctly, the grain...

Just normal ale fermentation time, about 3 weeks, at ~70 degrees ambient temperature. Recipe Type: Extract Batch size: 3.25 gallons Boil size: 3.5 gallons Boil time: 20 minutes OG: 1.070 FG: 1.007 ABV: 8.5% IBU: 68 4 lbs. extra light DME 1 lbs. wheat DME 1 lbs. American C60 (steeped in gallon...

Are those the pretzel rolls from Costco? If so, I love those things!