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Peepz, I'll be brewing a hoppy amber ale later this year. I've a recipe where good ol' Warrior will bring me in the 60 IBU ballpark, with Amarillo/Simcoe/Columbus souping things up with 10', flameout and dryhop additions in equal amounts. We're talking about about a 1.070OG beer, with about...

Peepz, I'm trying to puzzle together how Thornbridge brews their amazing Bracia. So far, I get mostly sketchy outlines, but what I have is this: ABV: 10.00% IBU: Unknown OG: Unknown FG: Unknown Malt Type(s): Marris Otter, Brown, Dark Crystal, Black, Chocolate, Peated and Roasted...

Hi y'all! I'll be getting my hands on a quantity of seabuckthorn sometime soon. I plan to brew a sour wheat beer with it, à la so: For a batch of 1050 beer: 50% pale malt 30% wheat malt 20% Munich malt Mash on the warm side (69°C) so the bugs have something to chew once the Sacchs...

Howza! I'm expecting a delivery of freshly picked juniper twigs (like many things, harvesting wild juniper is bery much verboten in Belgium so I'm having mine imported from the French causses) so I'll be brewing something with Juniper soon. Here's something loosely based on Jester King's...

Posted on another forum as well, but sharing = caring :) I'm planning another parti-gyle / split-batch brew day. My aim is to brew a 1.090 OG wee heavy from first runnings (plus extras), and a 1.054 OG sour from second runnings. Since I'm brewing on a primitive 30 liter rig (double...

Yo peepz, what with all the talk about spruce beers, I started a bit of research by refreshing what little of my botanical knowledge still remains. Turns out the spruce is your typical christmas tree. The pine is the one us backward Belgians refer to in the song about the christmas tree...

Yo peepz, starting from a recipe outline I found for Amager Rugporter, here's what I've come up with: For 5 gal of 1.076 OG wort: 8.8 lbs Pale Ale Maris Otter 1.3 lbs Rye malt 1.1 lbs crystal 130EBC 1.1 lbs carapils .8 lbs cara aroma2 350EBC .8 lbs Special B .44 lbs...

It's that season again :) For 4 gal of 1.060 OG wort: 6.6 lbs Maris Otter 3.3 lbs Wheat malt 1.1 lbs of carapils .8 lbs of pilsner malt Single step infusion mash at 152.5 F until full conversion. Cool and pitch Lallemand/Danstar Belle Saison. While primary is underway, prepare...

Hi y'all, I've tried my hand at brewing a couple IPAs in the past few months, but two things keep coming up whenever I do so: 1) lack of hoppiness. Try as I may, none of my IPAs ever turn out hoppy. Bitter, sure, but never hoppy. Generally speaking, I provide about half my IBU as FWH, the...

Brewing a Sahti this week, thanks to the inlaws who'll be lugging along a bunch of juniper branches from their holiday in France. Recipe as follows: 8.8 lbs Pale Maris Otter 4.4 lbs Munich type I 2.2 lbs rye malt Single step infusion mash at 154F, using water in which I'll have...

Hi folks! I brewed a parti-gyle impy stout about two months ago. The second runnings became something that was conceived as a dry stout. Malt bill is hard to specify due to it being second runnings, but it's mostly Maris Otter, Choc, black & roast barley with a dash of oats. This...

Sometime soon, I'll be brewing a gose. My first gose, to be precise. Here's the low-down (metrics, in a bid for world dominance): 20 l batch SG 1050 about 10 IBU 60% wheat malt 35% pilsner malt 5% acidulated malt (for initial souring) Mash at 65C until complete conversion Sour...

I keep hearing how brewing a heavy beer over 10% ABV (barleywine, impy stout, that kind of monster) requires a plethora of steps and precautions which essentially come down to "breastfeed your specialty yeast, aerate as if's going to free-dive for twenty thousand fathoms and fingerfeed it grains...

Hi there fellow brewers! I'm a Belgian homebrewer, reportin' in for duty. Currently about 12 brews under my belt, most of them potable or better, one or two really promising, one utterly unswallowable. Interests are weird ingredients, old and improbable recipies, and just about...