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I am experimenting with a line of cocktail inspired meads, and this was the whiskey ginger attempt. It came off quite nicely. 1) Mash at 155 for 60 minutes at a ratio of 1.25qt/# of grain 2.5 # Golden promise (or Maris Otter) 1 # Smoked malt 8 oz Crystal 40L 4 oz Crystal 120L 2 oz...

I am doing a PM version of this recipe today: OG: 1.064 IBU: 22.51 Mini-Mash at 158 for 45 minutes in brew kettle with 1.25 qt per # of grain 2.5 # Pilsner 5.5 oz Melanoiden 5.5 oz Biscuit 1 # Munich Sparge at 168 (by "dunking the grains" in a separate kettle for 10 minutes, then...

Brewed the extract recipe exactly as originally posted, except my LHS only had 1 lb of dark sugar so I added a 1/2lb of light candi sugar. It is day 6 and the sample I took today already reads 1.012! :ban: Some things to consider: I only used 1 vial of WLP500 (trappist ale yeast) with no...

+5 (First Batch) 3187 and counting. Second day and bubbling away!

I have 4 Gallons of Edworts' Apfelwein at 3 weeks in primary. I am planning on racking to secondary and adding the following amount of spices to produce a slightly sweet chai cider for the winter season: 25 Cardamom Pods (Cracked) 10 Cloves 4 Cinnamon Sticks 10 Whole Black Peppercorns...

I want to find out more information on the use of gruit herbs in developing a few different recipes for ales that are based primarily on the use of traditional Gruit herbs. Does anyone know the IBU units for some of the certain herbs used (fresh and/or dry)? Traditional herbs used include...

Thanks for the suggestions! I will switch back to light malt extract (7.7 total) and do two different colors of crystal as you suggest (.75 40L and .5 special B) Might as well try a different yeast strain if you think it will add a bit more complexity, Denny's favorite sounds good. Will be...

I have been brewing 5 gallon extract kits for the past year since I started homebrewing. I got bored of only brewing my LHBS recipes (with a small tweak here or there) and decided it was time to start developing my own recipes. I started with an American Brown Ale. I was going for a something...

So I tasted it a week and half ago and it had a very mild mango and pepper flavor. I was looking for more heat, so I added two more habaneros for a total of 3 habaneros. 4 Days after I added the extra peppers I bottled it. It was in secondary for around 21 days I think, maybe a little longer...

Belgian wit was in primary for 2 weeks, and got cold crashed on day 12 because my oil furnace stopped working, but it was good timing at least cause fermentation was already done. So I racked a little less than 3 gallons of the wit on 3 lbs frozen mango that I pureed in my food processor...

I have a 5 Gallon batch of Belgian Wit fermenting away on day 2 in primary. I plan on bottling half as is once primary has finished, and racking the other into secondary w/ mango and habanero. Here is the recipe for the Belgian kit (Extract) I brewed: Malt: 6lbs Weizen DME Steeping Gran: 1/2...