Recent content by krugulitis

This will be my first attempt at the style, and I have done a fair amount of research to prep. Please let me know if anyone has any advice, concerns, etc. with the recipe. Thanks in advance for the help! 1.051 OG 1.012 FG 4 SRM 20 IBU 5.2% ABV MALT 43% 5lbs Flaked Wheat 34% 4lbs...

I was just about to post about a wit i plan on brewing this weekend. I have read raw wheat gives the best flavor and is more traditional - however you would likely need to do a separate cereal mash. Good luck!

Also, there is a massive Amarillo shortage right now. Basically New Belgium gobbled them all up from the one farm that sells them (range IPA). Even commercial breweries are impacted (for example, Ballast Point had to change the recipe to Sculpin IPA).

from howtobrew: "The typical Protein Rest at 120 - 130°F is used to break up proteins which might otherwise cause chill haze and can improve the head retention. This rest should only be used when using moderately-modified malts, or when using fully modified malts with a large proportion (>25%)...

I came across a recipe for a smoked maple amber ale on Brew Your Own (link below), and I was immediately intrigued because I recently picked up a 32 oz jug of grade b maple syrup on my last trip to Michigan...

How does this look for my grain bill? malt and fermentables % LB OZ Malt or Fermentable 81% 11 8 Belgian Pils 14% 02 0 Candi Sugar Syrup D 80L 03% 00 6 Caramunich Malt 45L 03% 00 6 Belgian Special B 180L

you don't need any orange or lemon zest. just lots of american hops. the "c" hops all pack a big citrus flavor. amarillo is pretty fruity as well.

The FG you are working with is way too high - this will taste sickly sweet. I agree with the previous poster who recommended WLP007 - this yeast tore through my RIS like nothing. You will need a highly attentuative yeast like this with a OG that high. Also, I would mash low - 150. With a...

I have been toying with a dubbel recipe for a while, and though I understand that belgian candy syrup plays a big role in producing a fig, raisin flavor, I am still confused about some of the particulars behind using it. First, what is the difference between all of the different types? C, A...

This weekend I plan on brewing a west-coast style ipa. I am aiming for something dry, crisp, bitter (but not overly), while most importantly having a huge citrus/tropical fruit aroma and flavor. Below is my recipe idea - I used the wheat for head retention and mouthfeel, and the sugar to dry...

the advice is appreciated - i will definitely start the yeast temp low and then let it rise. i don't have access to syrup - i only have clear, amber, and dark candy sugar, which one would be best to use?

How does this look? All advice and feedback is appreciated! Original Gravity 1.072 (1.064 to 1.075) Final Gravity 1.016 (1.014 to 1.018) Color 17° SRM Mash Efficiency 70% Batch size: 5.0 gallons Boil: 7.0 avg gallons for 90 minutes malt and...

1 ounce saaz dry hopped, along with 1 oz ahtanum dry hopped for a 5 gallon batch.

The beer has been bottle conditioning for a month, so I decided to open a bottle last night and I was not disappointed. This is by far the best beer I have ever made. Being patient and letting this one go a month in primary, and a few weeks in secondary before dry hopping it really made a...

I dry hopped my Belgian IPA with saaz and ahtanum and it turned out fantastic. What beer did you dry hop with saaz? I love the spicy character they have.