Search results

Sounds like you've done almost everything wrong. Patience and good process and practice are how you get good beer.

Carbonation will help to cut down the sweetness a bit. If the chocolate notes aren't already too strong I'd suggest cocoa nibs in the secondary to impart some bitterness if you still feel it's too sweet after another few days of the yeast cleaning up the ferment.

You should always boil dry extract a minimum of 15 minutes to get the hot break and coagulate the proteins out of the wort. +1 for noble hops, hallertaur especially would be good. Good floral aroma without too much alpha acid

For (all of you) those who don't know me, I'm a tinkerer of sorts....I've made a career in manufacturing from the age of 17. That career and various hobbies I've picked up along the way have allowed me to grow a very broad and useful skill set. This project will test some of those skills. My...

Seems like there should have been some bittering hops to balance the pound of fermentables that were added to what I assume was a can of hopped malt syrup, and I would have done a longer boil....unless you're trying to make something very sweet.

What I would do: Start small. Get a 4 liter jug (Carlos Rossi wine) and make a gallon batch of your malt liquor. I would use a pound of the lightest DME you can find and add .75 lb of corn or cane sugar to raise the alcohol content. Boil long enough to get the malt to break but not long enough...

Am I the only one that thinks this recipe is way under-hopped?

Good point, next time I'll just rehydrate 2 packets and save the sugar. One thing is certain, this beer is fermenting incredibly well. Initial ferment in less than 12 hrs, nice big Krause in roughly 18. Gets bigger every day. This ended up being over 5 gallons, the wort app didn't calculate...

Hi all. I used the wort app for Android to develop this recipe. Just brewed last night. Fermentables: 3 lbs briess dark DME 6 lbs briess pilsner DME 1 lb grocery store clover honey Specialty grains: 1 lb 30L crystal 8 oz chocolate malt 8 oz roasted barley 6 oz cara-pilz 1 oz German northern...

This article contains a link to an excel spreadsheet of spices, boil times and maximum amounts for a 5 gal batch. Very handy. http://byo.com/malt/item/1928-brewing-with-spices-techniques

Does it look like I do?

Here's the link to the recipe in my Google drive. If you use the wort app you can view it, otherwise it's not very helpful. https://drive.google.com/file/d/0B3B0WYSrHUd_SWlBYmcxb2Y3NUU/view?usp=drivesdk

Im devising a similar recipe for Xmas ale, except I'm using 6 lbs light DME and 3 lbs dark DME, a pound of honey, a pound of 40l crystal, half pound chocolate, half pound roasted barley and 6 oz cara-pilz. Spices are cinnamon sticks, orange peels and cardamon. Your recipe looks good but may...

Hey, been brewing on and off for the past 15 years. Getting back into it after a 3 year hiatus. Only ever done extracts but am graduating from kits to devising my own recipes. About to try brewing my first Xmas ale this week. I created the recipe in the wort app. Not entirely sure if I got the...