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70.2 20 lb Pale Malt(2-row) 10.5 3.00 lb Munich Malt 3.5 1.00 lb Crystal 90L 1.8 0.50 lb Crystal 60L 3.5 1.00 lb Victory Malt 1.8 0.50 lb Cara-Pils Dextrine Malt 1.8 0.50 lb Flaked Soft White Wheat 7.0 2.00 lb Dark Brown Sugar Generic Even with a finishing gravity of 1.025 I would...

I use an auto siphon to rack from either primary or 2ndary directly to keg or bottles. Attach a bottling wand to your auto siphon tubing, and as long as your siphon connections are bubble-free, s'all good :mug:

You'll find out! Probably not that much, might get a touch of cardboard.

WOOOO! Go Washington brewers!

Hey all! My girlfriend and I are traveling to Europe this summer and will be spending a week or two in Belgium. We won't have a car and plan to see Brugge, Gent, and Brussels. We would love any advice on where to stay, where to go... especially in regards to fine Belgian beers. We would be open...

welcome from Bellingham, WA - love to see northwest more brewers finding their way to homebrewtalk!

Welcome from Bellingham!

Wups... haha, that is correct - an og of 1.120, and yep she's pretty bold While I'm at it might as well add a couple notes on the brew - I really enjoy it at an FG of 1.025 but some may like it even drier or cut out some crystal. If you are using pure oxygen - an extra shot at about 12 - 18...

Awesome, let me know how it turns out - I've not had too much experience with Nottingham, hope it can handle the high gravity! Mine turned out great, its beginning to develop that sweet dark cherry barley wine flavor. Getting better with age.

It was huge, I believe it was the full yeast patty/trub from a previous batch, which had already been reused once. The more the better, but 1056 does a pretty damn good job - might work out if you just double your original wyeast pack... or use two.

If you're looking for a strong one (think ~10%), you could add chocolate to this recipe, I'm supposing you mean cocoa powder or something like pure chocolate extract? (as this recipe already involves chocolate malt) If you were to add chocolate to this I'd suggest scaling the recipe and adding...

Subbed out the two row for a Belgian base 2-row my LHBS seems to love, also split the crystal with .5 amber malt, and subbed .5 cascade for 1 oz hallertau, I'll certainly have a different beer - calling it a Belgo Porter (?) will be interesting and will follow up. Thanks for the base recipe Ed...

Welcome from a fellow Spokanite now living in Bellingham!

I'm new myself, but for what its worth - welcome! I live in Bellingham currently, but spent 19 years in Spokane, Gotta love the semi-arid northwest

Every answered questions results in exponentially more questions, it is the nature of knowledge!

Hey all, I've been all grain brewing for around a year now - I've been a member of this site for about a month but never got around to introducing myself! I'm just out of college (degree in Psychology) working in the grocery industry, but brewing is slowly (or rather quickly) taking over all...

American Barleywine Recipe Specifics Batch Size (Gal): 5.50 Wort Size (Gal): 5.50 Total Grain (Lbs): 28.50 Anticipated OG: 1.2 Anticipated SRM: 18.0 Anticipated IBU: 63.5 Brewhouse Efficiency: 70 % Wort Boil Time: 60...

Smoke Hops A (partial) ProMash Recipe Report BJCP Style: 14-B India Pale Ale, American IPA Recipe Specifics ---------------- Batch Size (Gal): 5.00 Wort Size (Gal): 5.00 Total Grain (Lbs): 15.50 Anticipated OG: 1.06 - 08 Anticipated SRM: 8.3...

Turned out great! 7% ABV, the pils and caramunich did it, although I can see how the munich would have added. I'd recommend the pils/extra caramunich!

turned out great with a 7% ABV! It is actually very similar to dead guy, I think the pils and the caramunich did it, I can see how the munich might have added though. All and all dead guy is a great beer, and this is not a bad clone.