Recent content by zebbielm12

Use amber malt! 60, 90, and 120 minute are all just pilsner and amber malt, and they use the same hops. Here's a recipe based on a scaled up 60 minute: Batch Size: 5.5 gallon IBU's: 50 OG: 1.067 Grain: 12.8 lb Pilsner Malt 0.70 lb Thomas Fawcett Amber 0.70 lb Crystal 60l Mash at 150 Hops: 26...

Straight from the Stone website, most definitely Duvel yeast: http://blog.stonebrew.com/index.php/cali-belgique-the-untold-story/ http://www.stonebrew.com/epic/Wca256c660276b.htm

Most of the book is an in-depth history of IPA, from development to the modern era. There are charts of the IPA's produced during certain periods with their various gravities/ibus/srms etc. The recipes alone were worth it for me; there's stuff from firestone walker, pizza port, deschuttes, hill...

Short's Key Lime pie was pretty bad. Way too much fake lime flavoring. Shipyard smashed pumpkin is just terrible. It's like getting beaten in the face with a sock full of sugar and nutmeg.

That shouldn't be acidic enough to kill the yeast. Crash in the fridge, decant the liquid, and start over.

My only issue with "Belgian IPA" is that it's ambiguous. There are the american IPA's with belgian yeasts (stone's cali-belguiqe, raging *****) and then there are the hopped up Tripels (achouffe, etc). We need better nomenclature to differentiate the two.

Beersmith calculates FG based on recipe and mash temp. It's been pretty accurate for me.

It's probably just acidity. Highly kilned grains make for a more acidic beer. You need to counter it with bicarbonate or some such.

http://www.amazon.com/dp/B001CHJI7G/?tag=skimlinks_replacement-20

Belgian Strong Dark. It's Rochefort's yeast.

Earthy - Meantime IPA, light with Fuggles and EKG

If you're using a stir plate, the yeast will be finished replicating in 2 days at most.

Closer to 300B. You can use yeastcalc.com to figure out the right stepping.

German pilsners are fairly bitter. Have you had any other examples of the style?

That's going to be much sweeter than a pilsner. Looks like it will be closer to a vienna lager. How many IBUs?