Recent content by ALEXJAZZ008008

This is the first time I have ever written a recipe for an IPA and I'm looking for some pointers, my current recipe is for a Belgian influenced English IPA. Batch size: 25L Mash: 65oC Boil size: 35L Yeast: Belgian ale yeast Grain: 4 kg Pilsen 2 kg Munich 0.5 kg Aromatic 1 kg...

I am starting a brewing session with some friends for the first time and have formulated a recipe but do not want to make a fool of myself by making a crappy beer so I wouldn't mind if some of you guys could give it look over first please? Too many times have I tried something spectacular only...

I am starting a brewing session with some friends for the first time and have formulated a recipe but do not want to make a fool of myself by making a crappy beer so I wouldn't mind if some of you guys could give it look over first please? Too many times have I tried something spectacular only...

Thing is my hydrometer at 75 celcius gave a reading of 1.000, even taking into account the temperature won't the specific gravity be about 1.010? Would putting 1kg of sugar into the boil help at all?

It was an all grain batch plus I don't have any extract to hand...

I know it was at 60-65 for at least 15 minutes then I left it alone but when i returned 15 minutes later it was up at 80

I was brewing a bitter in a electric bin using the biab method at 65 celcius when I walked away from the mash for a while, upon returning the temperature had risen to 80 thus I assumed that I had wrecked the grain and removed it and decided to just move onto the boil... However I also mesured...

Hey all, I have written a recipe using Beersmith for what I hope will be a York Terrier clone, I plan to brew this next Wednesday and in the mean time wouldn't mind some feedback on it if you wouldn't mind... I assume most of you have never drank any York beer, the Terrier should be a hoppy...

Hey all, I have written a recipe using Beersmith for what I hope will be a York Terrier clone, I plan to brew this next Wednesday and in the mean time wouldn't mind some feedback on it if you wouldn't mind... I assume most of you have never drank any York beer, the Terrier should be a hoppy...

Hey, How would one exactly go about formulating a recipe from scratch for all-grain brewing? I've tried previously but my beers have never been quite right, they always come out not tasting like any beer I've had before... So, what processes do you guys go through when formulating a recipe...

Do you buy your grain milled so fine or do you mill your grain again once you've purchased it?

So then, I'm intrigued as to what the general concensus is on mashing... How do you guys go about mashing and sparging your grain? Whats your process? Personally I use BIAB brewing and sometimes mash at as low as 60c/140f for up to 2 hours! :p Although i have heard of some people mashing at...

Wow! How do you manage that, is that through single infusion mash and batch sparge? I presume your not using BIAB?

Ok, thanks! I'll nerf the black patent, might bump up the crystal as well based on what's been said... However, if I were to mash for longer at a lower temperature for a dryer and more fermentable beer what would you recomend? Other than that would you say this is a go? Thanks!

I had heard that mashing for longer at lower temperatures lead to a more fermentable and dryer beer in all, I'm kinda scared that my beer may come out cloyingly sweet. Would it be better to only mash for 60mins at a higher temperature? Plus, I only intended to boil for so long to properly...