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Thats what I was figuring, but had heard 120L would give me similar results. I think I'll stick with my first thought and go with Special B. Thanks bierhaus!

Just brewed this today and the aroma in the boil seemed a little richer than usual. I'm assuming it was the victory malt. Hopefully it translates into a richer flavor. I'll definitely write a follow up in a month when I get to taste this. Thanks again.

Just brewed up 5.25Gals of English Bitter, dropped an ounce into the secondary with an Orange Pale Ale and transferred Belgian Wit into the secondary with a small dose of additional spice (1/8 tsp of Orange and Coriander) since it tasted a bit too light. Just not looking forward to bottling...

I need to add a moderate raisin flavor to a smokey brown ale I am making. Which of these would serve me best?? or If there is something else that would help in the flavor department, please feel free to share. Thanks in advance. Damian

That seals the deal for me! I'm looking for just that - something light but still having character. Thanks Yooper!! This is my next brew!!!

Brewed a 5 gal batch of Belgian Wit yesterday - Bubbling away in the fermentor as we speak :D

Thanks -a and Yooper. I think I'm leaning toward this grain bill: 8.75# Maris Otter 0.50# Crystal 60L 0.75# Victory Malt

How about #01 8.50# Maris Otter 0.75# Crystal 60L 0.75# Victory or #10 8.75# Maris Otter 0.50# Crystal 60L 0.75# Victory Malt

I'm using up left over hops and yeast so I decided to make a simple English-like Bitter. I've been thinking about adding Victory malt to the grain bill, but never used it before. I'm not sure if it will be lost in the beer, if it will clash with other flavors or be a nice addition - this is...

People cringe at that statement...... but I bet a homebrew clone of Bud actually tastes better or more like Budweiser should be than the megabrew version. :mug:

Brewing an all-grain American Cream Ale. Needed an easy drinking session beer that my SWMBO will enjoy.

I guess I'll try this first and see how it goes :D Thanks for all your help. I'll post back when I start putting this into motion. Maybe a week or two.... I'll split this into 2 batches and try a spicy clovey yeast like WLP380 vs Neutral yeast + clove tea or extract in the secondary.

I guess I'll just go with plain 2-row so the other grains can be more upfront. I enjoy MO as well, but I remember a SNPA clone that I made and my LHBS was out of 2row (B/C of shipping issues) so I substituted MO. It was really good, but it seemed to balance the hop flavor and bitterness more...

What if I swapped out the American 2-row for Maris Otter instead of using a crystal malt? or maybe used 2# of each? Would that make it just a little more complex without burying the other qualities?

I may have to make a few small batches and try it all out. Oh darn.... that means I have to make and drink more beer. :D So what about the Special B and Smoked Malt levels? Strong enough? Too strong? I guess that will be an experiment too.

Sounds like a starting point. Thanks for your insight.

Could I make a yeast blend to cut down on the clove punch? Maybe 1/2 weight in a hefeweizen strain and the other half in a neutral like coopers? Maybe 5 grams Hefweizen and 5 grams Coopers? or is it not that simple?

I was out for a night walk and I noticed a familiar smell in the air. At first it was like caramelized raisins. the further I walked the more complex it got. Slowly the scent of cloves entered the picture and enhanced the sweetness of the raisin scent that then started to mingle with a smooth...

I BIAB all the time. I use the 1.33qt x #grain ratio @154 in 1 pot x60 mins. I have a second pot (with the remainder of my boil volume) that I put the grain bag in after mashing. I leave this at 170 deg x10 mins, remove the grains and then combine both volumes and boil as normal. Saves...

I'm planning a "league of nations" IPA for this weekend and have 2 questions. 1) What would be a good mash temp? I usually mash at 154, but was considering 150 for a drier profile, but not at the risk of being too thin. 2) Is the hop schedule (est 70 IBU's) enough to put the maltiness of...