Search results

Hey guys, looking at making a spiced Graf. Looking at 2 lbs. dark dme with 4 gallons aj. 1/2 lbs c80 and 2 oz. flaked wheat. Question is really about the spices. Should I just use my fav. Apple pie spices with normal quantities or something else

Im planning on partial mashing later today. 5 pounds british 2 row 3 pounds muntons light dme. 8oz. C-60 8oz. Chocolate. Toasting some rolled oats maybe half a pound or a pound. Coffee going in at kegging time. What do you guys think? Any major adjustments?

So I am about a week into fermentation on my hefe. I am going to brew a roggenbier next to reuse the yeast cake. I have seen recipes with just pilsener malt and rye. But ive also seen some with munich malt, even crystal malt or splitting the rye in half with wheat. What do any of you guys prefer...

Hey all just bought a kegerator to ease the botling woes Obviously want something ready quick to christen my new toy. I was thinking a bavarian wheat with 3068 followed by a roggenbier for yeast purposes. Anybody have anything special to object with this thought process?

Ive got a cascade and citra pale ale going. Its a week into ferm with us05. I have a couple growlers and a 2 gallon bucket. The brew is about 4.2% srm about 8