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I like how buying in bulk makes IPAs more economical so I figured why not test them first as a super hoppy pale ale first. MoreBeer sells boxes of hops that looks appealing but comes with 2 oz of Magnum. I’m brewing 2.5 gal batches and no longer like sharing bags of hops between more than two...

I tried carafa dehusked (II or II) long ago, and don’t recall why I switched to Midnight Wheat. Any real difference?

Yeah, I’m a bit curious now, something else I think I need to try at the very least. And it’s got me wondering how various roasty grains might come out done this way. More testing!

I’m curious what this’ll bring, but I’m wondering a bit more now about this cold steeping. The way I’ve been making my black IPAs is to use half in the mash and half in the sparge and it comes out with just a hint of roasty but not nearly like most commercial examples I’ve tried. For this I...

I’ve been doing this but have never used the whole bit in the sparge. I had been after a black beer that tastes like an amber but the last attempt tasted like a blend of that with a mild brown ale so I figured I’d see what all did. And if it converts a little all the better, I like efficiency.

Anyone used all of their dark grains just in the sparge to introduce mostly color without much of the flavor contribution? When I sparge I stir the grains a bit and then let it sit 10 mins before I drain and repeat. At times it can take 3 sparges to complete giving it a 30+ min mash in essence...

I use 1/2 lb of hops in my 2.5 gal IPAs altogether. They require lots of hops.

I’ve not heard of any of these. Some of them sound quite interesting. Thanks!

I am not familiar with that recipe but if Denny made it I’ll have to search for it, assuming it’s here in the database. Thanks!

I use a bit of honey malt along with honey at flameout. It’s been one of two big favorites so I figured I’d just make it hoppy. The other’s a jalapeño blonde, but I’m not too sure about adding hops to that as it’s pretty dadgum good as is. I also make a version with smoked grains and jalapeños...

I gave up on BIAB and now cut my batches in half. I’ve converted a small 3 gal water jug into my mash tun. It’s looks a little silly with a huge stainless manifold on it now 😆

I don’t have much rye malt left so I’ll try flaked next time. Thanks! Oh, and I’d prefer to not use these caraway seeds if I don’t need them. I just want something similar to Ruthless Rye’s malt flavor.

The way I’ve been approaching my hoppy beers, including most IPAs, is to bitter to 15-20 IBUs and use the rest as late additions.

So citrusy? I do like Amarillo!

More like a hoppy pale ale as I don’t want the hops to dominate. I figure the honey flavor could easily be overwhelmed.

How low would you start with for 2.5 gals were you attempting this?

I think she wondered if it was the caraway in rye that I was looking for since it’s fairly common. Dunno really.

I’ve just used rye malt from Briess. I’m not too keen on a no sparge beer. Wouldn’t one still have an issue with it draining from the initial mash? I definitely use rice hulls.

I’ve tried to get a nice rye flavor and have used up to 33.3% but still that nice rye flavor eludes me. I see a Roggenbier typically use 50-65% but am unclear on how they get the mash to run smoothly. Ruthless Rye IPA from Sierra Nevada is the only beer I’ve been happy with. My wife suggested...

I’ve been making a honey wheat that has no late addition hops as I wanted the honey to stand out. But my wife and I have succumbed to the need for hops and despite appreciating most beer styles we really just want an IPA. I’m tired of beer sitting around unopened so I’m shifting gears here. I’m...