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Thanks Yooper! When you say you wouldn't adjust at all, that becaue you want a 65-70 IBU dead guy clone? My point for the clone was to get it back closer to the 40-49 that it acutally is. Just curious if I am missing some reason you wouldn't adjust. Thanks

Ok thanks...that was my plan. To adjust my hop additons down to maintain a 40-49 IBU. I wasnt planning to dry hop though.

Just got my AHS Rogue Dead Guy Clone mini-mash and found out it is a partial boil. I have all the equipment so I would like to do a full boil. I will follow the directions for steeping/mashing & sparging...but just add additional water for the boil. From what I understand the only thing I...

Thanks for the input! I'm not sure about the hazelnut, just sounded good. I guess, based on what your saying, I'll either go with extract or just omit the spice altogether. I have altered the recipe, dropped some of the crystal and toned down the hops too. I went from a IBU of 30 to now...

A while back I brewed Jamil's American amber ale from BCS.. It is really good. I want to make a holiday beer and hoped to just adapt/add-on to this recipe. Here is my adaptation below. I have added some malt to increase the ABV from 5.5 to about 7%. I plan to add cinnamon, nutmeg, and hazelnut...

Thanks Peterj. Currently the IBU is around 30 which worked great for the amber. I like your suggestion of increasing to offset the sweetness of the beer, changing the additions to your rec results in an ibu of 50. For me that seems a bit high for my tastes, not sure if I need it that high due...

A while back I brewed Jamil's American amber ale from BCS...It is really good. I want to make a holiday beer and hoped to just adapt/add-on to this recipe. Here is my adaptation below. I have added some malt to increase the ABV from 5.5 to about 7%. I plan to add cinnamon, nutmeg, and hazelnut...

A while back I brewed Jamil's American amber ale from BCS.. It is really good. I want to make a holiday beer and hoped to just adapt/add-on to this recipe. Here is my adaptation below. I have added some malt to increase the ABV from 5.5 to about 7%. I plan to add cinnamon, nutmeg, and...

Thanks I'll try that. EdWorts sounded real good but it's my 4th brew and I'm ok with a partial mash but not ready for all grain. I'll look into trying this.

I would like to do an Oktoberfest in advance of my visit to Oktoberfest this coming September/October yet I lack lagering ability to ferment at 50F as jamil's recipe calls for. I've seen a lot of ppl doing Oktoberfest "ales" using kolsch yeasts. I know it's not a true Octoberfest but I thought...

Ok, I'm making a Christmas ale with the following: INGREDIENTS: 8 lbs. light malt extract 1 lb. Belgian Cara-Munich malt 1 1/2 lb. Munich malt 1/2 lb. Belgian Special B malt 2 oz. chocolate malt 1 oz. U.S. Perle hops (bittering) 1 oz. Liberty or Mt. Hood hops (flavoring) 1 oz. Liberty or Mt...

Yea you would need the recipe to do anything i guess... Here it is. Thanks for the help. BB SA Christmas Ale A miraculously restorative strong ale with overtones of an old ale. O.G. - 1.065 F.G. - 1.016 INGREDIENTS: 8 lbs. light malt extract 1 lb. Belgian Cara-Munich malt 1 1/2...

It's that time of year, thinking of doing a Christmas ale. I live in Houston and love St. Arnold's Christmas ale so was gonna start with a clone from there. My question is...I would like to alter/personalize it a bit. I can buy this stuff at the store so didn't want to solely make a clone...

If you read "brew like a monk" and listen to the Jamil show the major brewers, rochefort, whimsy, etc all leave them in primary for 10ish days then 4-7 in secondary at temps around 34 - 40F. Jamil's award winning BSA also used a similar schedule...that being said, my BSA has been in primary for...

Hook Em Horns! Glad to see another home brewer wearing the burnt orange. I've been thinking about the same thing, some good home brews fr the football season.

Redfern, that's great to hear and the pic makes me look forward to mine! Did you cold crash or lager? Did you secondary ferment?

I used safbrew t-58 Belgian yeast. I know it goes against what most think...jamil recommended the same on his show so who knows. I def won't go to secondary until fermentation is complete though, whether it be 7 or 11 days.

They do pitch cool then warm up...but then goes to a cold cycle in secondary. From the book...Chimay: pitched at 68, rises to 81 in 4 days, then secondary for 3 days at 32F. They actually ship out really quickly, not lot of aging. I'll obviously have time as they will simply be sitting at my...

After reading on here, I'll admit that a big Belgian probably wasn't the best thing to start with. My wife bought me the kit as a gift and she knows i like chimay so she got me supplies for an extract Belgian strong ale. I've done lots of reading on here, bought "Brew Like a Monk" and even...