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Any thoughts from anyone else on this recipe (Thanks, Legume, for your input on this) White Sorghum syrup 3.3 lb (already purchased) .25 lb Maltodextrin (already purchased) 1 lb Brown rice syrup 2 lb Belgian Candi Syrup - D-180 (replaced with 2 lb. Amber candy sugar because it was available) 1...

Well, that does leave what was in the original recipe: Wyeast - 1318 London III Also a GF yeast.

One late addition I'm thinking of adding (for head retention) is Quinoa. I saw the thread discussing this but no amounts were given and didn't know if simply steeping (BIAB) at around 170 degrees might not do the same thing without affecting the flavor. I know Quinoa won't add any fermentables...

I really can't wait to see how this comes out after carbonation. I'm pretty excited about it!

So, here goes. Any further additions/subtractions/thoughts on this recipe would be much appreciated as GF is difficult but shouldn't be impossible White Sorghum syrup 3.3 lb (already purchased) .25 lb Maltodextrin (already purchased) 1 lb Brown rice syrup 2 lb Belgian Candi Syrup - D-180...

So, it would look like this? White Sorghum syrup 3.3 lb (already purchased) .25 lb Maltodextrin 1 lb Brown rice syrup 2 lb Belgian Candi Syrup - D-180 (replaced with 2 lb. Amber candy sugar because it was available) 1 lb dark rice malt 1 lb naked gass hog rice malt 2 lb rolled oats (Already...

So how would this recipe look then?

I'm with you on this point - I want it to be "mine". Well said, sir

So this is the recipe I found online: White Sorghum syrup 3.3 lb (already purchased) .25 lb Maltodextrin (Want to double for more "mouth feel" - is that enough?) 1 lb Brown rice syrup (Would Molasses be better for this?) 2 lb Belgian Candi Syrup - D-180 (replaced with 2 lb. Amber candy sugar...

So, a few weeks ago I brewed up a batch of stout working off of the recipe below. Since it was my first brew without a net (no kit), I basically "screwed it up". I am SO glad I did. This stuff came out delicious. I only ended up with 37 bottles because, well, I screwed that up too. Instead of a...

??? I made a 5 gallon batch. It's in a 6.5 gallon fermenter

I think that is more how I feel. The "kits" seem to make some wonderful beers and brewing with extracts also makes some wonderful beers but it seems like it would be harder to make your own recipe using extracts and it really isn't "yours", if you know what I mean. Grain seems to be the way I...

I'm certain this particular topic has showed up in these forums before but I'm curious as to what people think about the options and why. In every hobby there are "purists" but the definition isn't always set in stone as to what that means. I figured this would be a fun topic for discussion...

Thanks for all the replies and tips my new brew friends. I learn something from every batch and am slowly improving. A full grain batch of this size was probably a stretch considering the equipment I have (only have one 5 gallon brew bucket) but I could always cut the recipe in half next time or...

My wife likes Coors lite, so I was literally looking to make it a lower IBU so that it would come in as something she might like to drink. I guess I'll find out in about a month or so. :-)

It was a dry yeast, not a liquid yeast. But that was what my local brew store told me to do with it - bowl of water with a little sugar to get it started. Is that incorrect?

That was a very difficult mash to stir. lol

Thanks for the tip

My grains were crushed for me. But, literally, I had them in the water withing 2 hours. I used 3 gallons of water for 13 pounds of grain. My mash temperature was just over 150 F. I think maybe where I went awry was not taking more time with the sparge. More lessons for Bob.

So, not really sure where I missed this but OG is 1.052. hmmm sigh