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So I recently brewed an IPA partial mash kit from Brooklyn home brew. I ended up adding 1 oz of Columbus and centennial for dry hopping as they had none. Anyway when it came time to bottle I mixed 5 oz of priming sugar dissolved in water onto about 4 gallons of beer (way too much, i know that...

I recently created my own recipe for a Belgian ipa and brewed it a little over 2 weeks ago. It has a slightly different hop schedule than yours, but a very similar grain bill. Plus i added some candi sugar to increase ABV and dry it out a little. I can't comment on a final product, as mine is...

Thanks that's a useful chart. If I take out the 60L that leaves me right around 10% caramel malt, plus whatever is in the extract. Maybe I will go with the extra pale just to be safe.

So do I take into account the extract I'm using in the percentage, or just the grains that I'm mashing? If I do account for the extract is there a conversion for lbs of extract to lbs of grain?

Huh I guess that makes sense that such a small amount wouldn't affect the flavor all that much. I was also wondering if there is any point, other than color, in using multiple caramel/crystal malt (ie 60L and 80L) or if I should just stick to the 80L.

So I think I settled on dropping out the Carafa and upping the Melanoidin to a full pound and adding 8 oz of Caramel 60L as well. On BeerSmith that brought me up to 15.4 SRM. I dont think I want the flavor profile of the Chocolate Malt. But I am still open to suggestion as I probably won't be...

Thanks for the input. I think I'll probably just nix the carafa and see if that brings me down into that range. I just have to wait for my Belgian ipa to finish dry hopping then I can get started on this brew!

Hey guys, I accidentally posted this thread on the beginner brewing forum, so I'm reposting it here. So this is the second recipe I've attempted to put together. So far all my brews have been a partial mash and came out pretty well. I designed this recipe for a deep red colored american...

Is there anyway to get this post moved to the recipes forum? I don't want to repost the same thread.

Thanks for the input. That's probably a good idea taking out the carafa. I was on the fence about it anyway. Maybe I don't need all the Citra, but I do enjoy a nice citrusy aroma. Has anyone used the Citra/Zythos combo before?

Hey guys, So this is the second recipe I've attempted to put together. So far all my brews have been a partial mash and came out pretty well. I designed this recipe for a deep red colored american pale ale and I was wondering if anyone could guide me in the right direction. OG: 1.065 FG...

Nobody has any feedback for me?

So I just started brewing, this is actually my second batch, but i've done some research and developed this recipe for a Belgian style IPA. Any critiques or comments would be greatly appreciated. I just brewed it this morning but I could always make changes for future brews. Belgian IPA...