Recent content by DrZym802

So it is Mailard Malt Dark LME. From Northern Brewers site - Maillard Malts® Dark malt syrup is a blend of pale malt with some caramel 60, Munich, and black malt.

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planning on this this weekend...anyone else want to chime in. I am willing to make adjustments Nothing? maybe I have to convert this to all grain and post in that thread to get feedback.

9,328 gal +3 gal Rye pale +5 gal Easter IPA +5 gal Robust Porter = 9,341

This is in the primary right now. Brewed on April 9. Going to dry hop with 1oz Mosaic/1oz Cascade 5days then bottle. Style: American IPA OG: 1.056 Type: Extract FG: 1.013 Rating: 0.0 ABV: 5.63 % Calories: 182 IBU's: 75.73 Efficiency: 70 % Boil Size: 5.05 Gal Color...

I like a PB&J with apple jelly as much as the next person....but this, ummmm, I got nothing. good luck.

Hand soap

I have the sugar and won't be making anything that can use it anytime soon. was hoping to get the dark fruits from it...but, I can also get the same form the special B too. sooo, I'm overly sold on using it. edit: the sugar is also to help me get around 8% And I do plan on steeping the...

thoughts - Style: Baltic Porter OG: 1.076 Type: Extract FG: 1.015 Rating: 0.0 ABV: 7.99 % Calories: 246 IBU's: 34.91 Efficiency: 70 % Boil Size: 5.57 Gal Color: 40.9 SRM Batch Size: 5.00 Gal Preboil OG: 1.072 Boil Time: 60 minutes...

Anyone... Sent from my iPhone using Home Brew

Has anyone used these hops in any capacity? If so, can you shed more light on them. I have found a few websites, but nothing goes into detail. Thanks Sent from my iPhone using Home Brew

Perfect. That's pretty much what I was looking for. Thanks!!

BumpBump

I have another thread that isn't quite clarifying this up in my recipe. Is Crisp MO different than Crisp Pale malt? Or are they essentially the same thing and should I just use one instead of splitting the 2?

That's the rumor on the street. I'll drop it by at least half.