Hi everyone,
A month ago I made an all grain pumpkin ale (recipe below). A week after I made it when I went to rack it, it smelled and tasted great (minus being a little flat). I added another pound of pumpkin (boiled it for half an hour and "dry hopped" it for 4 days in a sparge bag) and...
Hi everyone!
A friend of mine who loves blueberries wants me to make him a Belgian Golden Ale with blueberries in it, so this is what I've come up with. Please let me know if there's something that looks odd in the recipe or if you know how I can improve on it. Thanks again!
BeerSmith 2...
@dcp27: Do you mean in step 1? I saw that step in a few recipes I found online so I thought it was a part of making a barley wine. What would you recommend? Also, what if I cut the light brown sugar down to 2 pounds? I don't know what it too much or too little, so what would you recommend?
@ Beowulf: Ok, so I'll add back a pound of the Crystal (that doesn't change the profile by much. 1.104 SG, 49.2 IBUs, 16.2 SRM, and 12.7%). About the Nottingham yeastcake: Was this a starter culture that you made and then pitched the beer on top of for the primary fermentation?
@ smokinj: Ok, will do! As for the hops, I'll see what I have at the time I brew. As for the primary, would 1 month work instead of 2 or would it be best if I let it sit for 2 months anyway? How would I be able to tell if I need to do a second pitch or not? I've seen many recipes that do a...
I'm not sure. I've seen some recipes do it in 4 months total while others take up to a year or more. How long would you (or anyone else reading this) recommend?
Hi everyone,
I'm new to the forum, so let me know if this post is in the wrong place. I started brewing about a year ago, and I really want to start making my own recipes. I've been in the mood to make a British barley wine, so the recipe that I have here is my first attempt of...