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Ohhhhhhhh... Sarcasm can be so hard to read on the interwebs... lol

What exactly does that even mean? It almost seems like you're making the claim that you know me and my brewing history. Could you please explain your previous post because I'm totally confused.

Yeah I'm not really trying to go for a classic recipe just kind of trying to mix things up, I see what you mean about the oats and i think you're right. Its so easy to get carried away with your grain bill lol

bump

I don't have much experience with williamette hops but I've brewed several times with cascade, it gives a citrusy aroma and flavor. Many say its similar to grapefruit in aroma. I also get a floral like effect from cascades, so if that's something your interested in go with the cascades.

Hey guys, I'm about to brew a new recipe I came up with for a wheat beer and I thought I'd run it past you guys, you guys never fail to pick out the weak points and recommend some improvements so here it goes: 5 gallon batch, 1.047 OG 18 IBU 5.00 lbs American 2-row 2.00 lbs Flaked Wheat...

I have been having the exact same thoughts. I'm actually going to go out of my way to try and make a few different batches of "Malta" but with an extreme twist on the commercial versions that can be found. I agree that the commercial examples seem to be overly thick and sweet and most are dark...

Honestly it was a very light note in terms of breadiness, maybe its because I also used about a pound of rye malt and 1.7 lbs of malted wheat, but in my opinion, I didn't taste any conflicting flavors, if anything it just added another layer of complexity. It's probably too early to say whether...

I just transferred this batch from primary to secondary with 2 oz of Falconer's Flight and an oz of Cascade for dry hop. The beer already smells fantastic so I'm hoping that the dry hop takes the aroma over the top. As of now it is at a gravity of 1.013 down from 1.064. I was able to taste the...

No I didn't really get any tobacco flavors, it was a pretty recognizable nutty or lightly toasty flavor. What other grains/hops did you use? Fuggle hops are characterized by a tobacco/earthy flavor.

UPDATE TIME! So the Special bitter ended up at 1.010 with just the right color but as some people had suggested the roasted/Toasted quality from the Pale Chocolate malt is VERY slightly too much but only in the aftertaste, I'm thinking of winding it down from 4 oz of pale chocolate malt to...

Just wanted to update the people that were kind enough to reply to my questions. I brewed this recipe yesterday and I'd say it went pretty smoothly. Actually ended up with an OG of 1.046 instead of 1.044 but I never really mind extra efficiency. I didn't really make many edits to what I had...

Anyone? lol

I've actually got some piloncillo on hand from another batch I made earlier, that might compliment the malty/caramel grist better than regular table sugar. What do you all think?

Well the inclusion of the table sugar was for two reasons, one so that it would dry it out somewhat because I want this beer to be extremely sessionable and two because it was listed as a common practice for Special Bitters in Ray Daniel's Designing Great Beers. As for the galena hops, I had...

I've never really brewed a special bitter before, so I thought I'd run the recipe I made by everyone on here for some advice, Thanks in advance. 5 gallon batch, 1.044 OG 30 IBU 6.00 lbs Maris Otter 0.50 lbs Caramel 40L 0.25 lbs Pale Chocolate Malt 0.65 lbs Table Sugar 0.45 oz Galena hops (60...

@bobbrews Thanks for the info man, that's what I thought from the posts I had read so far. I'll probably up the FF another oz so that it's 1oz cascade and 2oz FF for dry hopping.

Okay, yeah you're all right lol This is def one of my most busy recipes. After reading all these comments and much thought, I agree that the piloncillo probably doesn't make much sense, I just wanted to try it out :P but I'll wait til I brew up another pumpkin ale, I think the piloncillo would...

I also forgot to mention that the reason why I decided to include the honey malt in the first place was because of the fact that I am using the White Labs Dry English Ale strain which I've read is easily capable of achieving 80% attenuation, which I feared would leave almost no residual sweetness

I've never actually taken the time to measure out my hops if I was using an ounce or more for my brew, I'm def going to start from now on though. If its a common problem we should bring it to their attention.