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I have struggled with others as well, but this is a constant battle. My previous brew was Belgian Dark Strong. Due to the large grain bill, I mashed only the Munich and other specialty grains and calculated the Pilsner malt replacement in the form of Extract. I nailed my pre-boil

I've never been disappointed in the beer, with the DME added, I hit my gravity, it turns out well

I get 7 gallons with those quantities with liquid to spare

I double mill always and I order it milled. I guess I never really examined the crushed grains real close. And I always have all the grains in one bag. Next time I brew this I will order the grains separate to see if there is a difference in the crush of the wheat.

I make this particular beer with 5.5lbs 2 row, 5.5lbs red wheat malt and 1.5lbs of carapils for a 5 gallon batch. I use Brewers Friend software to build my recipes. My calculations call for a 1.053 pre boil gravity. Using the BNB method, I heat 8.5 gallons of strike water, with salts and acid...

I haven't posted here for quite some time. You will find some very knowledge people here. I have one thought, maybe the guy in Manitowoc, who gave you your BBW recipe, doesn't know what he is doing!;)

I was wondering if it would give a false hydrometer reading, like maybe it made the wort more buoyant. I had an o.g. on my brew today, that exceeded my target by 11 points

what affect does 8 oz of unsweetened cocoa powder have on the o.g. of wort?

i order the grains milled. I think the next time I order, I will try double milling. I think it's about the only thing I haven't tried yet

hydrometer, I don't recall the temp at this point. What ever the temperature was, i entered it into the brewersfriend software along with the gravity and got my adjusted gravity reading. I stir to equalize the temp, I wouldn't say I stirred the hell out of it.

15lbs pilsen 3lbs munich 1lb caramunich 1lb special b 1lb aromatic .5lb wheat .5lb melanoidin 22 lbs grain 1.3 - 1.4 qts per pound plus 1.25 gal for false bottom so 8.75 stike. preboil volume is 7.5 gallons, this is when I take my gravity reading. 1.07 (this is the adjusted number for temp) I...

What state is your beer in? Primary, Secondary fermentation? I always ferment for 2 weeks or whenever the airlock is not percolating any longer, and then I pour my puree into the secondary, with a teaspoon of pectic enzyme, and then siphon my beer on top. I swirl daily for about 10 days and...

I usually use 3lbs of puree. You'll want to get the seeds out of the berries. I don't know how much puree you'll get from 5 lbs, but with the 3lbs of puree, there is plenty of raspberry flavor and tartness. My most recent batch I also added raspberry extract, though I'm not sure I needed it...

BCS (Brewing classic styles) not BLSC, I'm a dork

I can't hit a preboil gravity to save my life. I recently purchased new equipment to aid in my efficiency, with the FF from Northern brewer. For the most part, I follow recipes from BLCS, I always input the recipes into brewersfriend. I've had my water analyzed by Ward labs, I use Bru'n water...

I brewed a Belgian dark strong today, and forgot to add 1lb if cane sugar at the end of the boil. I was reading where adding the sugar a few days into fermentation is an accepted practice, I did not read, however, whether or not the sugar would need to be boiled. It sounds like its a straight...

No, I didn't cool my samples. I never thought to do so. I do an adjustment for temp with hydrometer readings but have not heard of this for pH until now.

That's what my calculations said also but my test strips say otherwise. I missed my preboil gravity by .008. it's a common theme and I always end up adding dme to make up the difference. I've been blaming that on my pH level

I did check the distilled also and it registered but not 5.8. this is not the only beer I've done where the pH is low. I thought maybe the lactic acid was to heavy but I added 9ml to my sparge (straight tap 5 gallons) and I had a good pH reading, so I'm thinking it's not the acid calculations...

Yes, it does, I checked that first as that was my suspicion. I just got them but not sure I trust them. For years, I never bothered checking my pH and only started water chemistry in the past few months. That said, my beers are good. Perhaps this chemistry stuff just gives me more to worry...