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Not looking for roastiness necessarily, I just wasn't sure what malt to use for getting the darker color.

Trying to formulate a recipe for a black wheat, this is what I've got. Any critiques? 5.5 Gallon 1.063 OG 16.6 IBU 29.6 SRM Steeping Grains 8 oz Cara-Pils 8 oz caramel wheat malt 1 lb Carafa I Malt 6.3 lb Wheat malt liquid extract 3.15 lb dark liquid extract Hops 2 oz...

How big of a starter? I have a 2L flask

I've been wanting to do an imperial stout, I'm only set up for extract at the time being, here's what I came up with. 3 Gallon boil 5.5 Gallon batch 9.53% ABV 1.093 OG - 1.021 FG 65.5 IBU 46.3 SRM Steeping Grain 9.6 Oz Roasted Barley 8 oz Black Malt 12 oz Chocolate Malt 8 oz Caramel 80L...

Is there a "sweet spot" for dry hopping, as far as time? I've heard 7,10, and 14 days. Wondering what the general consensus is.

Thanks for the help, I'll definitely utilize the info. I've never used the Maltodextrine before, but I read that it's good for increasing the body in lower abv beers. But it looks like the consensus here is to forget about it.

I'm looking to make sessionable pale ale, I really like the Citra hop and was planning on going with straight Citra. Here's what I was thinking, any constructive critiques are welcome! 5.5 Gallon batch 3 Gallon boil Est. OG 1.054 Est. FG 1.019 ABV 4.58% IBU 55 6.6 lbs Amber LME...

I mixed basically by shaking my carboy back and forth. And took my reading with a wine/beer thief and hydrometer. I'm thinking that it definitely wasn't mixed well enough. I'm gonna need a better system for mixing in the carboy.

I brewed up this recipe yesterday, and followed it pretty much exactly. My boil size was only 3 gallons, but my total batch size was 5.5 gallons. I ended up with an OG of 1.103. I have no idea why it could have been so high. I plan on letting this thing sit for 4-6 months, but I'm kinda...

I'm going to be brewing the Oatmeal Stout kit from Midwest and I was going to add some lactose at the end of the boil to make it more of an Oatmilk Stout. I'm curious as to how much lactose I should add, I've heard 1/2 lb as well as a full pound. Just wanted to get a general consensus. Thanks,