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Homebrew Talk - Beer, Wine, Mead, & Cider Brewing Discussion Forum

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  1. C

    How much rye is too much for a Rye-PA?

    I want to make a well hopped beer with a strong spicy rye backbone. I love the flavor of rye in beer, but I don't want to go over board with it. The recipe I put together has around 40 percent Rye. Anybody use this much in a Rye-PA before? Here is the recipe I am going for: 8 pounds...
  2. C

    I need help making a Sierra Nevada Narwhal Clone

    I had a chance to try the Sierra Nevada RIS the other day and think it was pretty outstanding, but it is hard to find around here. So I am looking to clone it. Google gave me no useful information, but the Sierra Nevada website tells what kind of grains they use and some other basic info...
  3. C

    Buttered biscuit ale

    I have been wondering if I could make a beer that mimics the flavor of a buttered biscuit. Ringwood yeast is known to provide a strong buttery flavor and biscuit malt would be nice for the bready biscuit flavors.Maybe something like this would work: 5 gallon batch and 1 hour boil Rinwood...
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