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I absolutely loved this beer awhile back and wanted to make something similar. Unfortunately the brewery wasn't too helpful when I contacted them, but it's at least a start. "Thanks for the email.*The key to any good brown ale is lots of Munich, a combination of caramel malts, biscuit/special...

I'm planning to make an IPA with jaryllo, el dorado, and motueka. I have a fairly good malt bill I've used several times for IPA's, landing me around an OG of 1.090. My current schedule is as follows: 65 IBU bittering - whatever is on hand, probably Columbus 1 oz each of jaryllo, el dorado, and...

Technically this is closer to an imperial pale ale, despite the 137 theoretical IBU's. It is easily my most requested beer, with a few buddies saying I should only make this. It's part of my own Jenova IPA series (Birth, Life, Death, Synthesis) for fans of that. Grains -13 lb Maris Otter -1...

I made an Irish Red ale last year, and the expected SRM was 20. However, it looked black in a glass, but bright ruby red when a light was behind it. Tasted great, so I thought it was no big deal. This year, I made another Irish Red ale with a few tweaks that happened to lighten it, and...

So most imperial IPA's I love are really low on the bitterness, but high on hop flavor, making them more like strong pales, but whatever. Here is my latest idea to make something along those lines. 5 gallon batch OG 1.085 FG 1.020 (I'm thinking this estimate is high) ABV 8.5-9% SRM 7.7 IBU 50...

I have never liked the dark fruity flavors from most Quads and in some stouts, so I tried to avoid it in my recipe. 15 lb Maris Otter 2.5 lb Dark Munich 1.5 lb Pale Chocolate 1 lb Flaked Oats 1 lb Roasted Barley 0.5 lb Blackprinz 2 oz East Kent Goldings (60 min, 7.2%) Wyeast 1028 London Ale I...

I made a RIS on January 11, and I am not sure what to do with it now. On brew day, I noticed a slight off smell in the yeast starter (Wyeast 1028 washed), but it still smelled mostly like yeast. The next day, there was no airlock activity, and the fermenter smelled like very potent spoiled...

My most recent brew had 3 bombs (on 9/3/13), and when I cracked them open yesterday, they were way too foamy (all 7 that were opened). Each filled a pint glass with maybe 1 oz of liquid and the rest was foam. Below is the recipe I used for this brew (Oktoberfest Ale, based off EdWort's...

I am about to take the jump from extract to all gain, and I've read several forum posts and articles on the difference between 6row, 2row, and MO, including the famous BMG comparison. I have two questions regarding the use. Below are the next few styles I want to brew. Will there be a noticeable...

I am preparing to brew a chocolate stout soon, and I have seen differences on when to add cocoa powder during the boil. Some recipes say for the full 60 minutes, 15 minutes, 5 minutes, or at flame-out. What would be the difference in the final beer for each of these different times?

I've been wanting to make an over-the-top chocolate stout for awhile now. I talked to a few experienced brewers, and they all said to go overkill on the flavors you want, then back off on later batches if needed. With that in mind, I came up with essentially a 6x death-by-chocolate stout...

I have read several recipes using either chocolate baking powder or cocoa powder for maybe a sweet chocolate stout. Others have mentioned using cocoa nibs as they are more effective and potent when adding the desired flavor. However, I have a couple brands of chocolate which are my absolute...