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It has been a while since I've brewed, plan on brewing a Golden ale. I thought I might use my witte grain bill but use Notty and Centennial. Any thoughts or opinions? 6 lbs. pilsen malt 1.5 lbs. white wheat malt 1 lbs. unmalted wheat flakes .5 lbs. pregelatinized oat flakes

I'm planning to brew an APA with some leftover pilsner malt and was pondering mash temp. I've used pilsner malt for lagers using Palmer's 50-60-70ish method. This has always worked well for me for that big, malty continental flavor but I'm hoping to go a simpler route for an APA Would a...

The beer is done and I've had a chance to try it out on multiple occasions. I've learned a few things brewing and drinking this beer. 1. This is most important, don't use Avengard Pils malt for a mild! Long story but a buddy sold me 27.5#'s of malt a while back. It was pilsner malt not...

Thank you all for the advice. Brew day went great and I hit my mash and mash-out temps dead on. I'll not underestimate black malt going forward though. I used ~4 oz and it is one dark beer. I'm sure it'll turn out darker than the style guidelines but that's ok. It's been 9 hours since I...

I think it'll end up around 1.011 mashing at 156F, which is right in the middle of the FG range for the style. I'm using a 1L starter with the Wyeast 1318 so I think it'll hit that easy. I may drop it down to 154F, that may lower the FG a point. The biggest thing for me is that I'm not very...

Hey there everyone, I'm planning to brew my first English mild for Thanksgiving and was hoping for a little feedback on my recipe. Is the malt selection good or could I add something to it for a little more character? Thank you! 5 lbs two-row 1 lbs toasted two-row .25lb Black malt 1 lb...

Thanks Big Ed for the reply. That definitely helps clarify the process for me. I'm looking for that maltiness that is so prevalent in German lagers but have not been ready for the decoction method. That being said, if I were to decoct a portion of the 148F mash, what kind of ratio of grains to...

Big Ed, what kind of results can one expect from this schedule? Would this yield a result closer to a Munich-style Helles?

I've read on braukaiser.com that a single decocotion to achieve mashout from the 150's is quite common and well suited to modern european pils malts. I would imagine it would be just as effective as a single decoction from 140ish to 155?

I'm planning to brew a Helles lager this weekend and would like to do a single decoction. I've had good results with German style lagers using a step mash at 122F, 140F, and 156F. I would like to improve upon that method with a single decoction to achieve mash-out at 168F. My grain bill is (3...

I'd love to find a recipe for Bellerose Biere Blonde Extra. Is anyone familiar with this beer? I've read that they use hops "from three continents." It's a blonde biere de garde style but reminds me more of a blonde IPA with the citrusy hop notes. Any help would be greatly appreciated.

I'm making the leap to a Pils this weekend and had a few questions about FWH. First, here's the recipe, which is pretty much right out of "Brew Classic European Beers At Home." It's the Hacker Pschorr Munchener Helles recipe. 10 lbs Pils malt .3 oz Hallertau FWH .3 oz Tettnanger FWH .7...

Can anyone recommend a good alternative for White Labs' French Ale yeast? I've used it in place of 001 twice in a blond ale recipe and it is great. I like the very subtle ester profile that comes through in comparison to 001. What a bummer that it is only available May-June. It's worth...

I had the same thoughts about honey, thinning and drying out the beer. After reading other posts and thinking it over a bit, I believe I will leave it as-is. If it attenuates out, it will end up at around 4% ABV. Certainly nothing wrong with a session IPA. It's a happy beer as it is so maybe...

Yesterday, I brewed my first BIAB brew which was intended to be an IPA. It went smoothly until it was time to pitch the yeast and I took an OG sample. I expected it to be around 1.056 OG but it only came out around 1.042. That is a surprising difference and I believe I know what the cause is. I...

Totally agree in that it is much like a dortmunder. I was thinking 0.5 lb Munich but any suggestions as to the 2-row and pils ratio? I was thinking 5lbs each? I'm pretty confident on the hop schedule of 0.75 oz Perle 60, 0.5 Saaz for 10 or 15 and 1 oz Spalter at 0. I've found a few clone recipes...

I'm working on a recipe for Sierra's Summerfest. I'm sticking with the malts and hops listed on their website. Does anyone have any suggestions as to mash temp and hop schedules?

I'm sure this question has come up before and I just didn't come across it. I just got a burner and large kettle so I can do full-wort boils now. I don't have the equipment to do a full-mash, but do have enough for a BIAB brew day. I'd like to do a PM BIAB of around 4lbs grains. Since this is...

Ok, last night I took a Brix reading and it was just under 5. According to the calculator on brewers friend, my final calculated gravity is around 1.008. Original Brix reading was 12, final 5. I'd say it's time to bottle!

I have some questions regarding bottling a Pils. This brew was my first Pils so I'm learning as I go. I used 34/70 yeast and fermented it at ~45-48F for 3.5 weeks, at which time I dropped the temp to ~39F. It has been sitting at 39F for 3 weeks. The proprietor of the LHBS says, "Bottle that now...