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Here's a recipe i'm working on and I would like some input from this fine group of brewers. 10 gal. 16# 2-row 2# crystal 1# toasted pale malt 4oz. chinook boiling 2.5oz. hallertauer aroma local brewmasters IPA yeast Any input, criticism, pitfalls or suggestions will not go to...

What are the differences, intended uses, or characteristics of these two malts? I'm a sausage maker trying to learn about brewing beer, it's a natural succession, I'd appreciate any info. My first two recipes that I am working on are an IPA and a hefe weissen.

in the process of gathering information and would appreciate some assistance. I'm looking for a few all grain hefe weiss recipes, thanks. joe.

Could i get a grain bill or a link to a traditional hefe? I'm looking for a basic recipe, thanks. joesausage.

The recipe i'm looking at is an ipa, first time brew, the recipe calls for "light or amber dried malt extract". Does this mean that i can buy the prescribed weight from the recipe of light or amber malted barley? I would appreciate an interpretation, thanx.

Been looking at some recipes for my first homebrew. The IPA i'm looking at calls for gypsum- what does this do for the resulting brew and what the heck is it? Also, the recipe calls for, 5.5#"light or amber plain dried malt extract". does this mean 5.5# malted barley or the equivalent of...