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The latter link was excellent. Thanks. Any comments on the recipe?

I'm planning to do a porter using only home roasted malts. I'm going for a malty and full flavor with some toasty and roasted notes. This is an experiment so the batch size will be around 2,5 gallons. I outllined the recipe as something like: 70% Pale malt 15% Amber malt ~35L, 30 minutes...

Phew, the brew done and bottled. It is has now been ~1,5 weeks bottle conditioning. First of all, we made some changes to the recipe because of upgrading into a BIAB all-grain setup with 2 x 10 qt kettles. The final recipe was: 10 lb Pale Malt 1 lb Rye Malt 1 lb Flaked Rye 4 oz Crystal...

+ 4 = 1549

Yeah, I checked the BJCP guidelines and some old recipes and formulated my recipe from there using BrewTarget. Asking the pros is a good idea, might give it a shot sometime. But I think I've got such good and fast advice from this forum that I think it's only necessary if the forum runs out of...

Yeah, the reason I'm using safale-05 is because I can't controll the fermentation temperature. It will be roughly 66-68. Just to be sure: s-05 shouldn't produce any noticeable amount of esters (especially banana) at these temperatures? After your input I'm thinking about something like...

This is my first wheat too, so all input is appreciated. So maybe cut back the vienna a bit? The vienna could also be subbed for pale malt and some caramel malt. What do you mean with staying power? I've heard that with time the hop flavor/aroma fades, but does it really happen that fast? This...

I've been thinking about using up some old stuff and this i what I came up with. Going for a refreshing summer beer with no banana flavor and a hoppy flavor. How does the grain bill look and what do you think about the hop schedule/combination? I have rougly available 1 oz of Williamette and...

This bad boy is going into brewing during the next week or the following. But I was still thinking about dryhopping this. Is 1,5 oz of cascade into primary for 7 last days of a 3 week fermentation good? Less/more time or hops?

Thanks for the input guys. I think I'm going with most of the other recipes and splitting the amount of rye between malt and flakes. And maybe throw in a bit of pale malt to help with the conversion, say 1 lb. Mash at 155ish. 8 lb Pale Liquid Extract 1 lb Pale Malt 1 lb Rye Malt 1 lb...

I live in Finland and homebrewing isn't that big in here, yet :p Is flaked rye the same that can be used to make porridge?

I can't get flaked rye from my homebrewshop, can it be bought in grocery stores or somewhere else? If not, then it's not an option for me.

The C&A clone seems to be quite similar to the other recipes i have looked at. Would anyone suggest changing the crystal and cara-red for some munich and aromatic malt? Or maybe just munich?

So, drop the carapils and add in some extract to the mash. The crystal and cara-red malts are also for some body and taste. Do you think they can come through all the rye and hops and are they even necessary for adding body? I was thinking about splitting the mash 50/50 within the kettles...

I've been searching for ideas for a partial mash Rye IPA recipe and this is what I've come up with. The purpose is to get an IPA with a taste of rye that isn't too overpowering, some mouthfeel and a hoppy character from Northern Brewer and Cascade hops. ABV should be around 6%. 5,8 gal batch...