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Tested this one last week. It's sitting in the fermentor for another week then will be dry hopped for a few days before bottle conditioning. Batch Size: 4.5 Gallons Estimated IBU: 30 - 40 OG: 10.63 Estimates (Expected) FG: 1.018 - 1.022 Expected ABV: around 6.0% SRM: 11 This could be brewed...

So here it is. Thoughts? Batch Size: 5 Gallons Estimated SRM: 24 Estimated IBU: 28 Estimated OG: 1.063 Estimated FG: 1.015-1.020 Mash: 150 F for 1 hour; 4.5lb American 2-row 4.5lb Honey Malt 1.5lb Crystal 30 .5lb Special B Hops: 60 min: Cluster, 1oz 30 min: Simcoe, .5oz 5 min: Simcoe, .5oz...

So I just brewed a 1-gallon batch of this, but here is the recipe scaled-up. 5-gallon Batch (Extract) 10 lb Pilsner Liquid Malt Extract Hops: 60 min: 2.5 oz Chinook 30 min: 2.5 oz Cascade 10 min: 2.5 oz Chinook 5 min: 5 apples (about 2.5 lb) in slices, seeds and stems removed. Skins left on...

Just wrote out this recipe today, picked up the ingredients and will brew in a few days, but I'd like some thoughts on how this might go! Any tips will be great. I'm still a little nervous about fermenting something of this gravity, because I've only ever done things that get up to 1.050/1.055...