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Not to hijack, I am sure BM has mire to say, but if memory serves I used us-05 on this with great results... Mine is the darker one, but taste was spot on, slightly sweeter if I recall.

I have heard of people who use a lid to get it to the boil, but then remove it for the rest of the process, with success. I did many batches in kitchen. Since moving to a propane burner from stovetop, world of difference and cut hours off brewday. :)

Very true. I made that mistake in the beginning. Now it is always uncovered, until it hits the fermenter. I used to cover while cooling, haven't had that problem since.

This. It'll be a little sweeter, darker, and more alcohol. But upping any grains to cut that sweetness will just add to the alcohol and throw more flavors off a touch, but not too much. Relax and go with it...most of us have miscalculated an ingredient at some point. You might like the new beer...

:) So you'll have a new years eve brew!

Shouldn't matter. Just look at your alphas and adjust to make sure you are hitting your desired IBUs.

Oh, and your yeast question. I brewed this with us 04 and it was great. Any medium floc ale yeast should be fine. I have hear people use Nottingham, English, or even Irish ale yeast with great results. I like white labs and fermentis, rarely (twice or so) have I used wyeast. Just personal...

I have never used peppermint in a beer, nor to my knowledge had a pepperminted brew...could be interesting. How were you planning to mint it? Yes the full pound of lactose will add more body and sweetness as it doesn't ferment. You could add the extra half pound when bottling, with the priming...

An increase of all the grains by 10%, should get you about 4.4%. This is assuming you are hitting the same efficiency (70%) as the original. 15% increase would get 4.6%, but that math is much harder to weigh out.

Madman, at lower temps (below 65) might not tell a difference. At what temp will you ferment? I tend to use us-04 now, not Nottingham....

Kfun, You'll be fine. I would just take meticulous notes so that you may better dial in your new set up, and adjust future batches with your own efficiency, heat loss, etc in mind. I did this recipe about a year ago, if I recall. It was good but not as creamy as I had hoped. It was one of my...

Cooling and sanitation seem spot on. For the dish soap, I go with 7th generation free and clear on a non abrasive sponge and rinse well. Starsan is very good. How low is too low? Up to you, what are you willing to accept? I haven't (in a long time been more that ~5pts off and that is acceptable...

To kfun123... Process looks good, but not an expert in BIAB. Have only ever done one and was never comfortable with the "wrap and mash". How are you going to cool? I assume ice bath? I didn't see any method of sanitation, is my only observation. Personal choice: unless my og is way, way off, I...

Personally, I would let it ride. You just didn't extract enough sugars. You could add a sugar (if you do, I would suggest a syrup made of dme to up the abv) or some bourbon. But in reality you probably didn't hit your mash temp. It happens. Relax, wait a while, and have a homebrew. You'll just...

I have had pumpkin beers with and without pumpkin. IMHO, the ones with pumpkin are decidedly better. I have made this recipe, and used the pumpkin. It is a good recipe. I would not omit the pumpkin, if for nothing else than the mouth feel, let alone color. ( Unless of course, you want to produce...

BM has scaled this so that the "two beers" that original Newcastle is can be made with one all grain batch. To make a 5.5 gallon recipe, simply cut the ingredients in half, but follow the same time tables. If bottling, you will need to condition for at least three weeks, the "5 days" is only...

Also, there are several DIYs on this forum. I found I had most of the parts laying around. It ain't pretty, but it was a lot cheaper than $40. I haven't used it but a couple times because I tend to use dry yeast.

Doomed?? Almost never... I think you'll get more roasty, almost coffee, notes. More bitter maybe, but probably not. I think it'll be quite tasty... You are talking less than an ounce more of an adjuct already in the robust recipe .

My .02, I wouldn't bother scaling it, half pound isn't much and I like a pale with a slightly sweeter character in it with the hops, but if you must, maybe cut the 60L in half and replace with 2 row. Better yet plug in into a program ( brewR, beersmith, etc) play with the numbers (2 row and...

I think it will be clovier, and take longer. Just try and pitch at the right temp and do what you can to keep it mid 60s at first 48 to 72 hrs. Also I would do a big starter or overpitch or else you could strain the yeasties and end up sulphery. I had similar issues and those are the changes I...