Recent content by mrdail87

Okay here's the recipe that actually got brewed. Went with the long boil to try to bring out caramel flavors, and had to make some pretty big changes based on available ingredients. In the kettle it smelled pretty much like a real homebrew. Tasted a sample before pitching yeast, also pretty...

I've heard of this, it seems to be a pretty popular cheap way to do it. I actually lightly roasted some steel cut oats for this one, and used some roasted buckwheat too. I'll post the revised recipe later, but it smelled great in the kettle, and the gravity sample are making me pretty...

Thanks for the feedback. Although, I think I'm stuck with Sorghum base for the moment. Can't afford the rice syrup solids right now. I heard that steeping rice can take the metallic edge off a little. Not sure how much truth there is to that, but gonna give it a go. I can't get my hands on the...

So I'm a pretty experIenced brewer, but this is my first attempt at gluten free brewing. I'm thinking of doing an extended boil to caramelize some of the sugars. Will this work with Sorghum? Or is this a mistake? Any and all feedback is welcome. Thanks. Glutenfree Stout Recipe...

The overall % of roasted grains feels a tad high. I might back off just a few ounces, especially if you're looking for a sweet stout. If you like a roasty bite though, it might be just fine. Not much experience working with Pale Chocolate so I can't say how potent that will be in the...

Brace yourself, elderberry skins are pretty tannic, and taste a little like couch syrup. I added less than an ounce to a 5 gallon batch and it was definitely noticeable.

I wouldn't go all out just yet. I've had my opinion changed on fly sparging. It's more efficient if you have the right setup, but it doesn't really change your brew quality. I'd go with the BIAB method, and get one of these: http://www.morebeer.com/products/bag-29-brew-biab.html In a pinch...

You could add some crystal malt and spices to make a holiday ale. I'd go with 1007 German ale, and a little warrior @ 60 min, just enough so it winds up in the 25-30 ibu range.

Special B is a type of crystal malt. You can almost think of it as Crystal 140-160. It'll give more raisin/plum/prune flavors than caramel or toffee. It should blend well with Crystal 80. But I'd also recommend not going above 4oz with Special B, unless you want dark fruit flavors.

I think that's a fine call. Either way should be good, just depends which malt you prefer. If you want to brew with nuts this article may help: https://byo.com/hops/item/2530-brewing-gone-nuts If you want to try adding nutty flavors by using malt, you can roast them at home...

+1 to cutting back the aromatic malt. I used 8 oz in a nut brown ale, and it was almost too overpowering. It has a bit of a sharp/tart flavor by itself. It's not so malty, but it helps accentuate malt flavors.

I might cut the Victory or the Biscuit. Both contribute bready flavor and aroma, and both might be too much. Other than that it looks pretty good. Munich is nice, but I don't think it's necessary for this recipe. Pale Malt is moderately sweet on it's own. As far as the nut character, you...

That's usually the result of dextrin, or other unfermentable sugars. You can get this by using Maltodextrin, or other malts like Carapils.

Chinook is a great dank hop. Very piney, slight spiciness, kinda resiny. One of my favorites, actually just brewed a single-hop Chinook IPA. It holds up well on it's own with a decent malt backbone.

Depending on your brand of LME, it could have carapils in the blend already. I know Maillard Malts light LME includes it. I'd go with Centennial and/or Cascade for the hops. They have a simple profile and shouldn't overpower the character from the Belgian yeast. Do you have any specialty...