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I've done over 10 BIAB beers in the last year or so and was thinking about trying out a more traditional method on the hot side. I have 2 15 gallon brichmann SS pots (don't ask, it was a fortunate mistake) and both are equipped with a drain. Could I use these as a mash tun and boiling...

Attached is a pdf of my recipe. Thoughts? As an aside, the acid malt is to help get my water chemistry where I think it needs to be. Brun Water gave the 5oz as what was needed to get it into a preferable range.

I've been asked to brew a dry Irish Stout for a couple of parties coming in the early fall. As such, I'd like to get them brewed this weekend. I want something that is going to be very drinkable, and I'm afraid I may have went a bit overboard. Can you guys take a look? Est Original Gravity...

All grain, BIAB light bodied beer profile. This is an American Pale ale. I'm going for a fruity, crisp and refreshingly bitter finish. I'll be using wyeast 1056 and fermenting at 66 degrees. This will yield about 6.5 gallons of wort. The hop schedule is a touch complicated, but I'm...

Here is the recipe for my proposed partial mash, dry stout: 5 gallon batch Fermentables Maris Otter LME-6lb Flaked barley- 4oz (mashed) Crisp Maris Otter- 8oz (mashed) Specialty Grains Crisp-roasted barley 8oz Caramel malt 80L (8oz) (steeped for the last 30 minutes of the mash time, I'll be...

Hello again! I made some changes to my strong sweet stout recipe and was hoping to get some questions answered. I'm looking at brewing a warm-the-cheeks, thick bodied stout with nice head retention. My goal ABV is 6.7%. I used brew target to help engineer this as well as some knowledgeable...

Good afternoon and thanks in advance for taking a look at my first recipe. I started with an article in the Brewmaster's Bible and have come up with the following for my stout: Steep: Briess - 2 Row Carapils Malt (crushed) 4oz Briess - Barley Flakes 4oz Briess - Black Malt (crushed) 4oz...