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I like Fred Bonjour's collection of award winning homebrew recipes. Also, the Homebrewers Association posted the winning recipes from the last four NHC's. Edit: Sorry,misread the post. Didn't realize you were looking for recipes based off ingredients on hand, not just homebrew recipes.

The Mad Fermentationist did a clone of it here.

I converted it since the title of your beer is awesome. For 6 gallons in the kettle at the end of boil: 1.75 pounds Wheat Dried Malt Extract 9.5 pounds Light Dry Malt Extract Steep 12 ounces of Carafa II Use late extract addition or do a full boil so you can keep the amount of...

Apparently the De Struise Brewery uses T-58 in their Pannepot Quaddruppel, which is a pretty awesome beer. The brewers admit it here. I've never used T-58 before, but the De Struise Brothers know what they are doing so I'd like to give it a try.

I've never built my water, but this is how I would do it. Read Chapter 15 of How to Brew. After you understand what each salt does, then I would download the spreadsheet on the bottom of this page. Then play around with the spreadsheet, leaving everything in the source water profile as zero...

Distilled or RO should be okay for extract brewing since all the necessary salts and minerals are in the extract. For all grain brewing, you would need to add some minerals to make it suitable for the yeast and mashing.

I've only brewed one Belgian Dubbel. From that experience, I would say that they are simple beers recipe wise, but do require good fermentation control. I let mine ferment around 70 degree ambient temperature (probably hotter in the bucket with fermentation) and, while it is okay, the esters and...

I was looking up a clone of the De Struiss Pannepot and I found out, from the brewer's themselves, that they use dry yeast to make the beer. They use Safbrew T-58 dry yeast. I was surprised to find out that one of the finest beers in the world uses dry yeast.

Yeah. A pretty good beer, though not as outstanding as their 10th Anniversary IPA. The dark color was more or less a gimmick since it was accomplished through dehusked Carafa malt that gave it color but not much roasted flavor.

Stone seems to be pretty good to home brewers like that. I think the recipes for the anniversary ales 1 - 9 have been released in Zymurgy. I emailed Stone for the recipe for 10th anniversary ale and they actually gave it to me. (PM me if anyone wants it; saq I private messaged it to you). I also...

I second fermentation temperature control. Try to pitch your yeast at your desired fermentation temperature and control that temperature throughout fermentation. When I started controlling my fermentation temperature, it tasted much more like commercial craft beer. Fermenting too warm can cause...

What I do is I split boil between two pots on the stove. I have one pot lagged behind by 20 minutes in the boil, including at all hop additions. When first pot is done, I stick in the immersion chiller. 20 minutes later when the first pot is done chilling, I put the immersion chiller in the...

1.062 seems right from the grain bill given for a 5 gallon batch, as checked on at beercalculus.com. Midwest probably expected low efficiency from the partial mash. My first partial mash had horrible efficiency (approximately 40%) due to poor sparging technique. You probably had a more...

I would not go with any flavor or aroma hops. Hops and fruit just do not mix well. For the hops, I would go with just one bittering addition and try to keep it low, probably less than 20 IBUs.

Here is the thesis paper. I'm going to try this on my next batch. I usually only aerate by shaking up the bucket, but I heard that usually isn't effective enough. Hopefully this works, sounds much easier than shaking up five gallons of wort.

There's also a calculator here.

If I want to build a mash tun for partial mashes, would a ten gallon cooler still be recommended? I might move to all grain in the future, but for now I still have to rely on extract.

Thanks, I just made one of these my self. Does the size of the whirlpool matter? I get a whirlpool at the top of my 1 Liter flask when filled, but it only goes down about half an inch. I figure it wouldn't matter too much since the important thing is exchanging CO2 with oxygen, but all...

Late addition will affect the bitterness. You will be getting more IBUs out of your hops since the boil gravity is lower (sugars in a high gravity boil slow the alpha acids from being extracted). However, for your recipe I wouldn't worry about it. In a recipe that uses a lot of bittering hops...

Also, pitching without a starter can cause an excess of fruity esters. Yeast release esters during the growth phase. If they have to grow too much, then the beer can taste fruity.