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This turned out absolutely delicious!

I've been looking something more "sessionable" to replace my breakfast stout as my always on tap dark beer. This recipe sounds like just the ticket. I will be brewing it as written in the OP next weekend.

I just brewed with the above water profile on Sunday and got a mash pH around 5.4 (As far as I could tell from test strips). I even was a couple gravity points higher on my pre-boil OG than usual (not sure if this is from better mash pH or some other variable). That being said, I think I...

Thanks to everyone for the help. I'll probably stick with the below water profile for my brew day this weekend. 50% tap water 50% RO water 5g of gypsum 5 mL of lactic acid. Calcium = 74 ppm Magnesium = 22 ppm Sodium = 1 ppm Chloride = 2 ppm Sulfate = 109 ppm pH = 5.36 It's...

This is what my estimated water profile would look like with 50% RO water, 5g of gypsum and 5 mL of lactic acid. Calcium = 74 ppm Magnesium = 22 ppm Sodium = 1 ppm Chloride = 2 ppm Sulfate = 109 ppm pH = 5.36 Does that look like an acceptable profile for an APA? I'm worried that...

Hello all, Let me start by saying I am completely new to brewing water chemistry/profiles. I decided that I should look up the water report for the tap water that I have been using on all of my brews. Well, it appears that the magnesium level above the recommended range for brewing. Below is...

Brewing this again next weekend. Trying a Cascade and Citra hop schedule this time.

I second this. I carb at 13psi at 42 deg which is a little under 2.5 vols. I find this to be closer to a bottle of commercial beer.

Founders Breakfast Stout clone.

I just looked back at the picture I posted and the lighting is horrible. This beer isn't that dark. Here is a pic with better lighting. Sent from my iPhone using Home Brew

Although many others have already commented on how awesome this recipe is, I feel that I need to post to thank Yooper! I used Wyeast 1056. I also did a FWH addition instead of the 60 minute. The result was dangerously tasty. Sent from my iPhone using Home Brew

I have a picnic faucet that leaked about a pint worth of beer if left connected over night. I tried the fix above and no more leaks! Sent from my iPhone using Home Brew

I brewed this using Wyeast 1056. My LHBS had all of hops called for so no substitutions there. I emailed Founders for carbonation level. They carb their Porter to 2.4 vols. I carbonated to about 2.4 in the keg and just poured a glass tonight. I didn't have any Founders Porter for a blind...

Wow, I didn't know commercial beers were carbonated that high. That would explain why most of my beers are generally flatter than what I buy off the shelf. I'll have to try higher volumes in my next brew.

Hello everyone. I have been using the Northern Brewer priming calculator for carbonating by style. I noticed with a few of my beers that "to style" seems to yield much lower carbonation than most commercial examples. They are definitely not flat and retain the head that they do have quite...

I tried a bottle last night to see how it's progressing. This stuff is amazing! Thanks to chemnitz for the great recipe!

I brewed this recipe a few days ago. I used the same grain/hops bill, but used Wyeast 1214 (Belgian Abbey). I also cheated and bought D-45 candi syrup instead of making my own. I'll post the results when this brew is ready to drink. :mug:

Thanks!

WOW! Thanks for the detailed explanation! This helps confirm that I used too much water in the mash. I found this formula over on another forum for estimating boil off according to the radius of my brew pot: (r² x 3.14)/150. The number for my brew pot came in a little over 2 quarts, so...

I did my first BIAB yesterday and this sounds exactly like what I did. I didn't know what rate to use for boil off so I used 1 gal/hour as well. The boil off in my pot was around 1 quart for the small batch that I brewed. This left me with way too much water and the OG of my IPA was 1.030.