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It depends on your setup and batch size, but when I do a higher gravity brew while sticking to my usual 6 gallon boil (5 gal. batches), I have to cut my sparge volume to keep a 1.25 qt/lb strike water ratio. Because of this, I usually plan for a ~5-8% drop in efficiency. Other than that...

My AG version was: (Assuming 70% efficiency) OG: 1.047 FG: 1.012 4.6% ABV 7.3# 2-Row 12.8 oz Carapils 8 oz Munich 20L 4 oz Red Wheat Malt 6 oz Honey (last 5 min) .5 oz US Perle 7.8% (60 min) .5 oz Tettnang 3.9% (30 min) 1 oz Cascade 4% (5 min) .5 oz Tettnang 3.9% (5 min)...

Glad it turned out well for you. Let me know if you'd like an AG version and I'll post an approximation.

No problem :) I generally use a heaping 3/4 cup, about 4.5 oz, so you should be good.

If you primed the correct amount, mixed properly, and your yeast is still alive then it should carb eventually. I usually do 3 weeks in the bottle, so hopefully after that long you'll be set.

I think dry hopping would make this a significantly different brew, but the choice is up to you. As for temp control, I personally use a "swamp cooler" (keeping the carboy in a large rubbermaid tub filled with water) and put ice packs in once or twice a day. My setup stays within 2 F even with...

Looking forward to your feedback on this one! What kind of honey did you use?

No problem! As noted in the recipe, don't panic if you don't see any activity for the first 2-3 days - 1187 WILL start, but it will take it's sweet time. Good luck with the brew!

Hi yboeilaog, In hindsight, I think the .25 oz would give you something closer to True Blonde. What I ended up with here was slightly more bitter than Ska's, so cutting some of the Cascade would probably help. I'm curious though, what other recipes are you referring to? Before I made this one...

Technically, Tinseth's hop util. equation only takes into account boil gravity and time. The IBU equation is just IBU = AAU * Util. * 75(Constant) / (Batch Size in Gallons), so I think scaling up should simply be multiplicative. For example, here are some of my numbers from a previous brew: 1...

Maybe someone else can weigh in on this, but my understanding is that, barring a stuck fermentation, the yeast will attenuate as much as it will regardless of temp for a given level of fermentable sugars in the wort. In other words, as long as temp is high enough that the yeast don't go dormant...

Unfortunately I went ahead and jarred it, so no pictures..wish I had taken one now. For the record, it was a 2L starter done with dme on a stir plate from 250ml -> 500ml -> 2L. Is there anything I can do such as a small batch test to determine if this yeast is good to use? I got 2 jars of slurry...

Hi all, I recently stepped up some pacman from some Rogue dregs, and after reaching 2L of starter I noticed the ring of yeast at the top looked "hairy", like the soft bristles of a comb, only shorter. The ring was pure white and held together; you could only notice the "hairs" moving if you...

As stated above, it depends on the brewery, but some can be very helpful if you just ask. I got really lucky a while back asking the guys at Ska for some tips on brewing a True Blonde Ale clone; they actually responded with the whole grain bill and some good hints about the hop schedule!

I remember listening to a bn podcast a while back that talked about mashing rice. Iirc it was blichmann talking. Basically he said that you could add precooked rice such as minute rice directly to the mash, while raw rice would require you to first do a "cereal" mash to effectively cook the rice.

I think youre fine to use your yeast of choice as long as youre kegging. There won't be time if youre bottling. You should be able to primary til a week or so before and then keg. Personally I like 1056 for american ipas.

Busty Brunette Blonde (Ska True Blonde Ale Clone) 2.5 gallon boil, 5 gallon batch 4 lbs Pilsen DME 1 lb. Wheat DME 1 lb Munich 10L 4oz Honey (or 1/3 cup) (last 20 min) .5 oz US Perle 6.5% (60 min) .5 oz Tettnang 4.8% (30 min) 1 oz Cascade 6.4% (5 min) .5 oz Tettnang 4.8% (5 min)...

I've skimmed the sections in How to Brew relating to mash temp, and the bit about alpha-amylase / beta-amylase, but these don't specify any numbers in terms of fermentabiliity. While Beersmith is a really useful tool, my nerdiness obligates that I find the equations to do the calculations myself...

Hello all, I'm a big fan of doing my calculations by hand for my recipes (PPG, attentation, IBUs, etc), and I was wondering if there is a formula for estimating FG /%fermentables/attentuation based on mash temp. I realize this might be difficult/impossible to calculate due to the various temps...

Isn't the rule not to exceed 170F though? The grains are going to sit in the sparge water for 10 minutes, so wouldn't tannin extraction be a problem?