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On a goof, I decided to brew a simple extract beer to see what Delta hops bring to the table. Using bags of DME I had lying around, I'm brewing this: 3 lb Briess Amber DME (late addition) 2 lb Briess Golden Light DME 1 oz Delta Whole @ 6.5% AA - 60 min 1 oz Delta Whole @ 6.5% AA -...

It's been an age since I've brewed anything resembling an IPA. Musing this AM, I came up with this recipe. You hopheads have a goosie and tell me if I'm in the ballpark. The Regiment! - English IPA (14A) Batch Size 5.25 gal Boil Size 3.00 gal Boil Time 60.000 min Efficiency 70% OG 1.059 FG...

In another thread, an HBT member asked for some ideas for historical Porter recipes. Here follow some recipes from my historical sources. Some have been reduced to homebrew brew lengths, some are still in the original for you to have fun redacting. NB: Often, historical Porter doesn't even...

Knocking out onto a yeast cake is never a good idea. It is - outside of a very, very few specific instances listed below - always over-pitching. Many amateur brewers report acceptable results by this practice. That's fine, and I applaud their success. Their success does not excuse that this...

This recipe comes from a manuscript dated 1503CE: After a bunch of math, the proportions below were calculated. This recipe is part of an article hopefully to be seen soon in one of the glossy brew rags. ;) PM for historical notes. King Henry VII's Hopp'd Beere Recipe Specifics...

This beer is the result of months of research into historical brewing techniques, focusing on England in the 16th century. Due to the inextricable brewing link between England and the Low Countries before 1700, the beers of Haarlem, Delft, Amsterdam and other cities became interesting, too...

Brewed and packaged not an hour's drive from me - on little-used country roads, no less - I get this always as fresh as can be. Last but not least, it's packaged in beer's most perfect form: an aluminum can. One doesn't expect a beer of this calibre to come from a tin. This must be what...

Coal Porter A ProMash Recipe Report Recipe Specifics ---------------- Batch Size (Gal): 5.50 Wort Size (Gal): 5.50 Total Grain (Lbs): 9.50 Anticipated OG: 1.048 Plato: 11.92 Anticipated SRM: 29.6 Anticipated IBU: 35.8 Brewhouse...

Pride of Raubsville Recipe Specifics ---------------- Batch Size (Gal): 5.50 Wort Size (Gal): 5.50 Total Grain (Lbs): 7.50 Anticipated OG: 1.040 Plato: 10.03 Anticipated SRM: 7.7 Anticipated IBU: 33.6 Brewhouse Efficiency...

Fellow HBTers, Flyangler18 and I are planning a small, impromptu gathering on Saturday, 24th or Sunday the 25th of January 2009 at The Ship Inn in Milford, NJ. The Ship Inn is NJ's first brewpub, and brews as fine a pint of real ale as can be found this side of the pond. Comment here if...

This beer is based on my research of 1950s American Pilsner/Lager hybrids brewed by the breweries of Brooklyn, NY. Breweries like Piels, Schmidt's, Ruppert and Schaefer brewed beers of distinct character and flavor compared to the bland fizz coming from the national giants. Ingredients and...

Well, kids, it's finally ready to drink. I did a SMaSH not long ago which turned out really, really well. Without further ado, here's the recipe: Anglo-American SMaSH Recipe Specifics ---------------- Batch Size (Gal): 3.00 Wort Size (Gal): 3.00 Total Grain (Lbs): 5.00...

My pipeline is almost empty. Horrors! So I's brewin' beer. Anglo-American SMaSH (3 US gallons) 5# US 2-row Pale Malt (Briess) 1 oz East Kent Goldings (whole) @ 5.2%AA 0.5 oz - 60 0.25 oz - 20 0.25 oz - flameout Windsor Mashing now at 152F. Sparge liquor is heating. Should end up...

Hello, folks! I have a hankering to brew another Belgian style. While I'm a big fan of the various Wyeast offerings, I wonder about this Safbrew T-58 I keep seeing. Has anyone actually used it in a Belgian-style ale? If so, what did you think of it? I note the propaganda says things like...

This post came from here, wherein I opined that roasted barley has no place in Porter. In the interest of preventing thread hijacking, I've started a new thread. True. Extra Stout Porter, etc., y'dig? Stout historically is an offshoot of Porter. However, that was then, this is now...

Extract/Grain: Briess LME (Gold) - USA - 4L - 1.035 - 6 lbs Muntons 55L Crystal - UK - 55L - 1.034 - 0.75 lbs Muntons Roasted Barley - UK - 575L - 1.029 - 1 lb Hops Schedule: Willamette - USA - 2 oz - FWH - Pellet - 4%AA Method: Late extract addition used. Grains steeped in bag at 2...

Malts: 4.00 lbs. Light DME 8 oz. Crystal 55L 6 oz. Chocolate Malt 4 oz. Briess Special Roast Malt Hops: 1.00 oz. US Hallertauer pellets, 4%AA, 60 minutes Procedure: Note: 3.5 gallon boil, with late Extract addition! * Place cracked grains loosely into grain bags. Apply heat to 2.5...

Okay, kids, here's me having a beer and screwing around with Photoshop. Next up out of my brewery is a red ale, so I was trying to develop a label for it. Whattaya think? (Try to ignore the "delicious" bit; so I'm biased. :D ) Cheers, Bob

Hello, brewers and brewsters and other beer-lovin' folks, from the beautiful Lehigh Valley of Pennsylvania! My name is Bob, and I am a terminal brewing addict. I've brewed at home, I've brewed in micros, I've brewed in pubs. For the last two or three years, I haven't brewed at all. Now...