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I'll be taking a shot at brewing my first Imperial Stout this weekend and was looking for some recipe critiques on the grain bill: 76% Maris Otter 7.5% Chocolate 5% CaraPils 5% Crystal 120 5% Roasted Barley 1.5% Black malt I don't want any harsh or burnt like flavors from the dark...

I think there are 2 different schools of thought when making a Black IPA - some make it with roasted and/or dark malts whose flavor will come though in the final beer and those who want to make a standard tasting IPA whose color is black but has no flavor impact from the dark malts used. I go...

I usually carbonate my kegs at 34 psi for 48 hours at around 68 F with good results. I just kegged this morning and want the beer ready (and cold) to drink in 2 days' time so i popped the room temp keg and CO2 in the fridge. Now my question - I know cold beer absorbs CO2 more quickly, so set at...

Your pale ale extracts would work but I'd think you'd need to bump up the amounts a little so the higher ABV and maltiness can help support the hop bitterness and flavor. I think 9.5# Light DME, 1# Crystal 60, and 0.5# Light Munich would work quite well. You'd only need to use corn sugar if you...

Yeah SEB doesn't call for too much bitterness, it's supposed to taste a bit rich and sweet due to the lower attenuating English yeast strain used and lack of hop bitterness (12 - 20 is the IBU range). Personally, I'd go with one 60 minute addition of Kent Goldings, whatever gets you to around 20...

FWIW I know that in Stone's book they dry hop with Citra only (0.77 oz) for 7 Days for their Saison Du Buff collaboration beer w/ Victory and Dogfish Head

Have to agree w/ dcp, 2 lbs Crystal does seem like it may finish up too sweet. Scaling back to around 1 lb of a combo of different Crystals (e.g. half lb 40 and a half lb 120) might do the trick. Hops all look like good choices to me. I've never dry hopped an English IPA yet but I'd have to...

I agree w/ skibb on the lower AA bittering hop which will indeed carry some slight hop flavors in the finished beer; Kent Goldings at 60 mins is what I'd probably go with. As far as the grains go I'd add anywhere between 1 - 1.5 lbs of a combination of different Crystal malts so a slight tough...

Glad to see another make the switch to all grain! From the looks of it appears to be a solid recipe but might I add a couple suggestions: 2 lbs Crystal seems a bit much, I would probably scale back a half pound or so and do a combo of 2 or 3 different crystals for complexity (e.g. 1 lb Crystal...

The following is the extract recipe from "Brewing Classic Styles," which I highly recommend if you do not have yet. OG: 1042 FG: 1010 ABV: 4.1% ADF: 75% IBU: 41 SRM: 32 Boil: 60 mins Pre-Boil Gravity: 1035 Extract: 5 lbs English Pale Ale LME Steeping Grains: 2 lbs Flaked Barley 1 lb Black...

You could go w/ a peat smoked malt which Stone uses in their Smoked Porter. The recipe in their book calls for 4.9 oz per 5 gallon batch or 2.5% of the total grain bill.

Ideally you'd want to use White Labs WLP007 Dry English Ale yeast. If I'm not mistaken that's the exact strain that Stone uses

I'm thinking wheat as well. Black patent or roasted barley seem like they would only make it darker

Personally I like to add the dry hops when the airlock slows down to bubbling around only once a minute

Nutmeg is another good option. Could also add some additional fermentables if you'd like (molasses, honey, maple syrup, brown sugar, treacle, etc.)

Yep 152 F for 60 minutes sounds good to me, I made a wheat the other week and that's exactly what I did. One last thing you might want to add is a half pound of rice hulls to your grain bill. Since wheat has no husks that make for a good filter bed when lautering a stuck mash can often result...

I have read that a Kolsch yeast at a 64 F ferm temp will make for an excellent American wheat beer; California/American ale yeast and American Hefeweizen yeast also work nicely as well. My only concern would be that the large amount of late hops and citrus zest might turn out a bit muddled, but...

Yeah 1005 seems almost impossible if using wlp002, must have been the hydrometer. But that recipe looks like it will make for a good Irish Red Ale. In regards to your attempts at an ESB I usually go with Kent Goldings when doing any British ales, they can be used to great results for both...

A good route to go for a Tripel is to pitch at 64 F and then let the ferm temp rise slowly over the course of one week to 70 F (about a 1 degree temp increase per day). I'd just leave it in the primary until it attenuates fully and then lager/cold condition it at 45 - 50 F for a 3 or 4 weeks...

Getting the beer to attenuate fully and finish dry enough is the hardest challenge when making a saison imo. Might want to look at adding 1 lb. of cane sugar to the boil in order to get the beer to dry out sufficiently (ideally around 1.008). And as stated above, a mash temp of 147 F for 90...