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Interesting, never used Topaz. That 4 oz of Black Malt is going to give you about 21 SRM and a lot of roasty coffee flavor. Might be wonderful? Best luck! Tim

Great to hear! Cheers, Tim

Hey Johnny, thanks for trying the recipe! I get about 82% efficiency on my system (crack my own grain to a pretty fine grist) but 1.060 is in the ballpark. Could end up a bit on the bitter side with lower gravity, but that should mellow with some aging if it does end up a bit out of balance...

I made maybe my best ever IPA and IIPA with a re-pitches of this yeast from a blonde ale that I fermented in the low 60s. The "IPAs" are super balanced and crisp, maybe more of an "IPL"? As stated before, this yeast seems to move towards the CA lager characteristics the more its reused and/or is...

Glad you have enjoyed the IRA. This stout is mashed at 152 to 154, I use 5.2 ph buffer to keep the brew from being too sharp with all that dark malt. I have played around with hops, and from looking at my notes, Simcoe to bitter, Mt Hood at 15 and Ahtanum at 5 was also very good. I have not...

ViaChicago, (Wilco reference?) I do not do mashouts with my current set up. I batch sparge, and heat the kettle as the wort runs out of the mashtun to stop enzymatic action. A mashout is probably a better method, but I have have good results without doing one. Best of luck, its been a really...

Alright! Another satisfied brewer! Glad you like it:)

It will be significantly more malty, a bit darker and may not finish as dry. I think it will make a good beer, I would go for it.

No. I use light Munich 6 to 10l

With fall here and winter coming I would say do the original version my tastes are seasonal I like the lighter version in the warmer months. My favorite pop profile has been Simcoe to bitter Amarillo to flavor and then Simcoe and cascade at 5 min. Dry hop 1 oz each Simcoe , Amarillo and...

Yes dry hopped just like the India RedAle. Check my recipes for that one.

All Columbus IRA is very good. Has a firm bitterness that cuts through the malt well. Dank aroma works with Munich and dark malts nicely. Would have to try head to head with original recipe to say what's better, but certainly Columbus works well here. I dry hopped one half with 2 oz Columbus...

Robski try it with local water as is first. I use very soft Portland OR water and add a little gypsum to hit about 100 ppm dissolved minerals. I have made without adding any minerals and can't say I notice a difference.

Yep

You inspired me to use my backyard Columbus and some 2012 Citra that needs a home: I just did a freshly picked and dried, (not wet) all-Columbus original grain bill IRA on Sunday. Smells great. Did a 20 gallon batch with a buddy. Hops: 2 oz Columbus at 60, 3 oz at 20, 5 oz at 5. I have two 5...

Yep, same grain bill

Hey Half Wit, I too am a sucker for Simcoe. I think my favorite iteration has been using Simcoe to bitter, Amarillo to flavor at 20 min and Simcoe and Cascade(1/2 oz each) at 5. Then dryhop with 1 oz of each Simcoe, Cascade and Amariilo.

Looks great, here is one of mine.

My all cascade blonde came out great. Just one addition at 15 min is very nice. Just enough to have a faint northwest ale influence but very much a light lager like beer.

Ha! No you are doing it right if it works for you:) I always get a clogged dip tube with pellets in the keg. Maybe my bags are not fine enough?