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I just noticed the two yeasts. Not sure how the other ine got in there. Ill be using the california ale yeast in this one. Nice and clean. The pale chocolate will make it a fairly dark red and gives a bit of toasty flavor. I borrowed that from an old jamil recipe.

This is a recipe that i have been working on for a bit and plan on brewing it for my next batch. I thought i would post it up here before hand to get a few opinions. EVB Amber Ale 8 Gallon batch Mash 154 @ 60 min Ingredients 16 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1 81.5...

I just cracked my first bottle of this beer over the weekend and i must say that its definately an excellent summertime IPA. My batch even survived over a month in the fermenter and a move. I thought for sure she would be a gonner.

I brewed this one last Saturday and the fermentation took off like a rocket for the first three days. Luckily i've got eight gallons in a fifteen gallon vessel with a tube. It would have blown an air lock right out.

You will have a lighter color and a sweeter grain bill.

I ended up brewing the zombie dust recipe Saturday. Ill still be doing this one, but the zombie just sounded too good.

I did it the cheap way. A circular wire frame that hangs off the kettle and i tie a hop bag around it and just let it hang into the wort. Metal coat hanger.

I brewed an eight gallon batch of zombie dust yesterday. I can't wait to try it. All of those citra hops smelled awesome all day.

Yup. Ill be making a four litre starter tonight.

Here is my edited version of the recipe. I upped the boil and dry hop additions on the cascade and dropped the mash temp to 152. Estimated OG: 1.067 SG Estimated Color: 9.7 SRM Estimated IBU: 66.8 IBUs Brewhouse Efficiency: 72.00 % Est Mash Efficiency: 79.2 % Boil Time: 60 Minutes...

Ill have to keep that in mind if I don't get a chance to finish this recipe. All I know is something is getting brewed this weekend. Its been a couple months and its driving me crazy. Ha,ha

If got the clone recipe for zombie dust, an all citra ipa. Iv been afraid to try it thinking that all citra would be too much. Maybe ill have to give it a run. If never had the real zombie dust.

I guess citra is a pretty dominating hop. I want the citra to be the star of the show, but not over the top. Ill have to play around with it some more tonight. I like how those two hops blend together . I did a pale ale a while back with those two that I loved. It definately had a lot of...

I think you are right with the hop additions. I'm used to writing five gallon recipies and did under shoot on the hops. Guess I should have written it as a five and scaled it up. I may drop the mash temp a little. I don't want it too dry but it might end up too sweet at that temp. Thank you...

I guess no one likes citra ipa's. Ha ha

I put together this recipe over the last week and will be brewing this with my cousin next weekend. He has never brewed and wants to see how the process works, plus he is paying for the ingredients so heck ya. He is a big fan if citra hops and IPA's so I put the recipe together and I think it...

I have a question on the use of the wyeast 3333. How much of a detectable banana clove flavor do you get in the final product? I ask because I have never been a fan of that characteristic and will skip using it if that is the case

I actually just had a thought. Not sure why im posting it on my own thread but i will anyway. Oil and water does not mix at all so any oil should be floating on top. Brew more coffe than i need and then siphon from the bottom leaving some of the coffee with the oils floating in it.

Ah. Cold steep over night then add in the last 15 of the boil. Not the grounds of course.

Any thoughts on this? Iv never used coffee in brewing before.