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This may be true, but it overlooks the risk of DMS. I have often read most malts need at least 45 mins of boil time to mitigate the majority of DMS. Otherwise, I think many brewers would cut corners for all grain of partial mash.

I started a little over a decade ago, but just returned to it about a year and half ago after a good 3-4 year hiatus due mostly to major life changes (move for a job, first child, etc). While I've tinkered with the idea of doing a partial mash, I do love the simplicity of extract and specialty...

Straub Amber by derekp83 posted Nov 28, 2019 at 1:35 AM Straub Amber, my latest go-to, and one that I think will have some longevity.

Noticed that's Marris Otter, so that's even more of a bummer (stuff's pricey compared to American base malt extract).

Its product description on Adventures in Homebrewing: "Best Styles : American Amber Ale, American Barleywine, American Brown Ale, American IPA, American Pale Ale, American Stout, American Wheat, Baltic Porter, Belgian Strong, Belgian Golden Strong, Belgian Pale Ale, Blonde Ale, Bohemian...

Drank one tonight for the first time in a few years...forgot how much I love this brew. When I first had it, close to 10 years ago, I was so impressed by it's caramel flavor and thought it was one of the best beers I had ever tasted. I feel the same way tonight. Good luck with the clone!

Such a great beer...I may have to try a clone myself.

So for now I scrapped this idea only because my LHBS didn't have the ingredients. Instead, I'm going with a Stony Man Stout clone from North American Clone Brews. I've altered it a little bit, for example, I'm using Cascade hops, instead of Northern Brewer. I'm also pitching reharvested slurry...

I'm planning to do this recipe, but want it to be more of a stout, less of a dunkel. http://www.brewingwithbriess.com/Recipes/beer/display/turtle-on-a-log Briess Traditional Dark is over 50% Munich malt, and no roasted barley. I'm thinking of adding some roasted barley, maybe a .25 lb to 5...

Thanks. I still haven't jumped the gun quite yet. Looking things over, still working on my garage set up, etc. As of now, stovetop boils will continue.

It says it's an induction stock pot made of stainless steel and aluminum. Got any links to what you mentioned, though? To your last question, nope.

In that case, I wonder if the Avantco ICBTM-20 also does 10 degree increments.

Well sure, but at least if you set one at 150, you're likely around a mash temp. If one starts at 140 F and the next temperature increase is say 170 F, you're past the window of steeping and mashing.

Does it have the capability to increase the temperature 150 F? I understand these units to have limited temperature modes.

Thought I had it in the bag when I came across this one: https://www.webstaurantstore.com/avantco-icbtm-20-countertop-induction-range-cooker-120v-1800w/177ICBTM20.html Then noticed it starts at 140 F, and like most, there are limited temperature increase/decrease possibilities. Can't steep or...

What size boil?

Thanks for this. I'll let you know if I end up picking this up! This model seems earlier, but you think it would work...

I found a decent 16 qt pot that is made for induction. I'm looking for an affordable to middle of the road induction burner that can handle the pot. This is the pot...

I didn't mean to imply the crystal would be boiled. I'll be keeping that around 150-160 F.