Search results

I set up 4 test recipes on Beersmith, all with Wyeast 1056 yeast. Results: Ingredients OG TG ABV A. 10 US 2-row pale .050 .012 4.9% B. 5 US 2-row pale 5 Black patent .042 . 010 4.2% C. 10 Black patent .036 .009 3.5% D...

Experienced homebrewer gave me a recipe for his favorite all-grain pale ale. Nothing terribly unusual about ingredients (9 lbs Gambrinius Pilsener, 3 lbs flaked rice, half lb flake maize for 5gal). He is adamant: Mash 15 minutes at 150F. Can that possibly get any saccharification?

Posted recipes differ on this. FYI, the folks at Wyeast recommend 3787.

Leffe's website lists "corn" as an ingredient in their Blonde beer. Some say this means corn sugar, and Karen England recommends 2 lbs in 5 gallons. As one member said, this sounds like a recipe for Budweiser. The Leffe folks aren't talking. Anybody have any ideas on this?

The Leffe website lists one of the ingredients in Leffe Blonde as "corn." What do they mean? Flaked maize? Corn sugar? ???????

My hopsacks with loose hops float in the boil. This of course means that a good share of the hops are above the wort. Is this a problem? Ideas?

Some books (e.g., Beer Captured) and articles have suggested amounts of salts for various beers & types of water. These are always suggested "for 5 gallons." Does that mean (a) the total amounts for all water used for a 5-gallon batch, or (b) the amounts per 5 gallons used. E.g., if 5 grams...

Water treatment charts usually list amounts "for 5 gallons." I end up with a 5 gallon batch, but have 9 gallons of water in the boiler at the start of the boil. Do I use the salts amounts from the 5 gallon chart or increase proportionately (X 1.8) for the 9-gal in the boiler at the start? Thanks

How many ppm of Ca and CL does one teaspoon of CaCl (powder, not flaked) add to 5 gal of water? Thanks.