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I'd like to shill a cookbook indexing site called Eat Your Books. This site leans heavily toward the home cook, basically allowing searches for recipes using the ingredients that the user is interested; only the ingredients, but not the recipe amounts. Many homebrew books are on the site, almost...

Ok, beer, but mustard was undetected. If rebrewed, then 2 oz. in primary.

5.25 gallon partial something 11% ABV estimate 60 IBU estimate 90 min 155F 33 oz Pilsen (Dingemans) 16 oz Wheat (Dingemans) 16 oz Munich (Dingemans) 6 oz Aromatic (Dingemans) 1 oz Mustard seeds (0.2 Sauer's, 0.8 Adante yellow) 2.5 oz Challenger (60 min) 1 lb Belgian Dark Candi Sugar 9.15 lb...

My experiment slot.

Simple solution for the OP: Create a Wikipedia page for Gordon Strong.

SWMBO choice:

Welcome from a former TJ, Kenwood, Wakefield student. RDWAHAHB.

3 Cs Cascade Cashmere Saaz West Coast Fusion

3 C's Cascade Cashmere Saaz West Coast Fusion

You need 1 (or a non-malted substitute). And you can make an excellent brew. That said, my best brew was a Shmaltz Sweet Sixteen clone with sixteen malts (or non-malted substitutes.) Don't limit y'allselves, neither upper or lower limits. RDWAHAHB

Very nice. As a leftover brew, I wouldn't recreate. But a wheat heavy IPA works.

5.25 gallon partial something 6.84% ABV estimate 93.44 IBU estimate 5.67 SRM estimate 60 min 155F 37 oz Spelt (Best Malz) 13.8 oz White Wheat (Rahr) 8.1 oz Pale (Crisp) 4.8 oz Pilsen (Dingemans) 3.1 oz 2-Row (Briess Organic) 1.2 oz Optic (Fawcett) 0.6 oz Vienna (Briess Goldpils) 0.5 oz Citra...

My leftover IPA slot.

Recipe Type: Partial something Style: Belgian Dark Yeast: Omega B48 Belgian Ale Triple Double Batch Size (Gallons): 5 gallons 45minutes steep at 155F 14.4 oz Chocolate (Briess Organic) 14.4 oz Aromatic (Dingemans) 5.4 oz Special B (Dingemans) 60 minute boil 0.5 oz Styrian Goldings (60 min)...

SWMBO's choice.

Only three SWMBO choices have been rebrewed. Two, she told be not to change (Innis & Gunn Original; Scaldis Cuvee de Trolls). But for Redhook Double Black Stout, she's tried different espressos. The original Starbucks Espresso works so much better, that I will not try another coffee.

dromedary

For regular weekly cooking I select a random cookbook, then a random recipe within that book. Last week, "Breakfast Pizza" from High-Altitude Breakfast by Nicole Hampton. This week was from Brew Your Own British Real Ale by Graham Wheeler and Roger Protz. If I planned on brewing Fuller's ESB...

Good, but very hot; too hot for SWMBO who can handle the Westbrook version.