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This all-grain recipe is for a 6-gallon batch (to allow for boil off and trub-loss) and assumes a 75% mash efficiency. 5 lbs 10 oz pils malt 3.5 lbs vienna malt 3.5 lbs munich malt 13 oz dark wheat (6-8 L) 8 oz Weyermann CaraBelge (or a cara 8/ carablond) 6 oz melanoidin malt 4 oz biscuit...

I'm just worried about the spices (esp the cinnamon sticks) getting a little too heavy. Legitimate concern?

Hello- I brewed an imperial pumpkin ale recently, weighing in at 9.3% ABV. In the secondary, I added 1/2 cup light brown sugar, 4 sticks cinnamon, 1 bourbon vanilla bean, and 1 tablespoon pumpkin pie spice. 1/2 tablespoon pumpkin pie spice was also used in the boil. My question: how long...

All- I'm trying to put together a Roggenbier recipe, using Texas Hill County peaches, and would like to also introduce Brettanomyces somehow to it. I think I definitely want to use hefe yeast in the primary, should I bottle condition with Brett? How do you think this is best accomplished? I'm...

How important is the hop sock here? Is it a bad idea to just pour the wood chips into the secondary? Same with the vanilla beans?

Hello- I'm a new home brewer, looking for some ideas and guidance on working with Maple syrup with porters/stouts. Is it as simple as buying some maple syrup from a grocery store? Or, is there a certain type of Maple syrup I need to seek out? Also, some ideas on when to introduce it to the...