Recent content by Will_white

Is there a way to calculate the IBU with only part of the fermentables in the boil and only about half the volume. I'm planning to add honey but don't want to boil it for flavor and I only have a 5 gallon pot. Brewers Friend doesn't seem to handle it right.

https://www.beervanablog.com/beervana/2017/4/17/yes-dry-hopping-does-add-bitterness-to-beer If I'm reading the chart right it looks like 2 ounces in 5 gallon batch will be 15ish IBU.

I'm looking to brew a Sahti inspired ale with minimal hop bitterness. I'm going to use juniper berries and maybe some fir tips in the boil. I'm planning on dry hopping in the secondary for a little bitterness. Will that also help with preservation?

Do you know of a source for Dry Rye Extract?

I've updated the recipe to better reflect my plan. Right now it's going to about 16.5 % (for some reason adding the bochet honey as seperate items raises the FG which it shouldn't) so it would be pushing the 1388.

Here's the recipe I've worked up, https://www.brewersfriend.com/homebrew/recipe/view/837193/imperial-roggenbraggot Instead of Munich malt extract I'm going to use https://www.northernbrewer.com/collections/liquid-malt-extract/products/maillard-malts-rye-malt-extract-syrup and I'm going to...

I'm looking for advice and recipes for brewing an English Barleywine style gruit without hops, I'm thinking of using primarily heather but I'm open to using other things.

I haven't tried it yet but I've had the idea to use barenjager to fortify a dry mead. https://www.seriouseats.com/recipes/2012/09/homemade-honey-liqueur-barenjager-recipe.html

So reading through the Newbee Guide I think I'll use this yeast with a berry melomel, and get a different yeast for a traditional once I bottle the melomel. What's the usual amount of berries per gallon? I was thinking 2 or 3 lbs in the primary.

Reading through the GotMead newbie guide kits lots of information. I'd prefer to keep it local, so orange blossom is pretty much out, not many orange trees in Oregon. What other options would are available that are local to the Northwest? Most of what I see is blackberry.

Good points, I think I can probably get a good balance with the melomel at 14-16%, that's the same range as the berry wines I've liked. Would you recommend something in the 12-14% range fermented to dry and back sweetened for the traditional? Do you have a link to the SG and FG chart for ABV...

For the ABV that's what the yeast will ferment to and I prefer strong wines. I'm not sure of the specific variety of honey but I have a friend that is a beekeeper so I'll probably just get some from him, it's just "wild flower" so mostly blackberry blossom and clover. I'm thinking I'll shoot for...

I have: Yeast Nutrient Bourgovin RC 212 Yeast Acid blend Pectic Enzyme Camden Tablets I'm planning on getting a couple one gallon carboys from amazon. Will that yeast work, do I need anything else, and what's a good recipe to start off with, and what SG should I go to to get the full 16% from...