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Yes please.

Yes please!

I built one of the cooler mash tuns, and generally work up the recipes to just use one of those 3.3# canisters of extract. Although the LHBS has bulk LME so I can use as little as I want :) -bill

Heh, did not remember this old thread at all. And, looking back, things have definitely changed - as people have recommended, now I am doing partial mashes with LME. What was I thinking?? :) -bill

Here's the new version, based on your helpful comments. Brachiosaurus Brown IPA v2 (Partial Mash) ABV 6.9% IBU 78.2 Pale Ale 2-row 6 lb Special Roast .5 lb Special B .25 lb Midnight Wheat .5 lb Amber LME 3.3 lb (5 min) Galena 1oz (50 min) Galena 1oz (20 min) Willamette 1oz (10...

Yes, mashing at 148 is the plan. I chose Crystal because the style guidelines mentioned it specifically, but if you both think it'll be too malty I'll drop it. Thanks for the suggestions. Added midnight wheat and some sugar and changed LME to light. I'll let you know how it turns out... -bill

Hmm, no comments... planning to buy materials tomorrow; can anybody please comment by then? -bill

I was looking at the new 2015 BJCP guidelines and I was excited about the new styles they included - for example, Specialty IPA. The guidelines state: "the choice of hops and character malts is synergistic – they very much have to complement each other and not clash." I have to admit, I am...

Man, that combination of Galaxy and Nelson Sauvin hops smells sooooo good. -bill

Yes, I saw your lower gravity recipe, but I am stuck in partial mash land with my brewing setup (therefore I cannot do the full boil as suggested by bobbrews - unless I want to make a 3 gallon batch). I've munged up the parameters in brewsmith to try to replicate my setup. The reason why I...

I had this Stone Enjoy By at a restaurant the other day and really liked it. I was hoping to make something like it, but more in the gravity of a regular IPA. So I worked up this recipe based on the OP's. I tried to keep it a similar BU:GU ratio (I think it was 1.11 for the original and 1.05...

I brewed a recipe based on this yesterday. With my yeast starter it was bubbling within 4 hours of pitching... I think that's a record for me. Mine was molasses and London Ale, like the last poster. Thanks for the recipe! -bill

Sorry! HBT didn't email me that people had responded. Yeah, I did change grains. Here was the recipe I used (to make it partial mash): 6lb 2 row 12oz Crystal 60 8oz Chocolate 8oz Roasted Barley 3.3lb LME Sparkling Amber (at 5min) Looking for OG of 1.062. After mash got 1.055 (69%...

I meant to post this before... I brewed this the other day. Right now it's in secondary with some vanilla (soaked the beans in vodka for two weeks - might have done longer but I have to have it ready for a houseguest next month). Thanks for all the advice on the thread. Oh, also, I worked up...

Copied from another post: A handy way to think of grain/DME/LME is this: 1 lb grain = .75 lb LME = .6 lb DME So: 4.356 - 3.3 = 1.056 lb LME to convert to DME 1.056 / .75 = x / .6 x = .8448 lb DME The handy thing about DME is that you can put it in an airtight container and keep it...

I'm in! Thanks!

sounds good!

Looking good - got down to 1.004 without ever getting hot. Good airlock activity after racking to secondary brought it down to that level, which makes a 6% brew, very nice. Looking forward to drinking it, I bottled last night. -bill

Okay, I racked this saison today, and despite the fact that it didn't even bubble for 24 hours, and it never got above 74F, the gravity's at 1.007. Looking good! I'll keep it in secondary for a while, since White Labs says this one sometimes wakes up after two weeks and starts going again...

I pulled the blowoff tube plug out briefly and shone a flashlight in, and there is a lot of krausen... I'm inclined to leave it for now. I'll post again when I check the gravity in a few days. Thanks! -bill