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Okay, changed: 5.5lb White Sorghum Syrup 1lb Amber Candi Syrup (45 SRM) 0.5lb Buckwheat honey (60 SRM) 0.5lb Maltodextrine That looks like it gives me an OG of 1.048 and an estimated ABV of 5.2%. I also changed the hop additions to be the following: .5oz Centennial 60 minutes .5oz...

Thanks for the recommendations. The candi sugar I planned to use is the syrup, and in fact it was the D-45 mentioned in merg's recipe. I've used it before in Belgian beers and it's great. As for the Sorghum, I've read plenty about the weird flavor it has. I'm glad the other sugars will help...

I've been doing all grain brewing for many years, but I have never made a GF beer. It's a last-minute request for a party I am attending this summer, so I don't think I have time to get up to speed on malting my own grains. I've developed the following extract recipe and wanted to get some...

There have been other threads regarding 3711 that mention letting the yeast get as high as 90F. Personally, I use White Labs 565, and the last time I made a Saison I left the fermentor (bucket) outside on the deck in the sun for a week straight of 90 degree days. It would cool to around 70 over...

Did you dry hop in your bottling bucket or a secondary that you plan to drain into a bottling bucket?

Going back to your original recipe, I might make one extra suggestion. I have used honey malt in a few beers recently, and a full pound is going to make the beer really sweet. My honey malt was about 3% of the grain bill in one beer (an IPA) and was noticeable. 5% in another batch was too sweet...

Well, I suppose if you do all grain brewing you could always design a beer with a lower target OG and then mash high. That would be sessionable with body. Maybe something like: 7# Pale Malt 8oz Cara-Pils 8oz Cystal 80 8oz Biscuit Malt In a 5 gallon batch, mashing at 156F that would give a...

0.46 ppm is below the threshold for detectable flavor, but typically water reports list an average and the amount can fluctuate. I'd use them to be safe. As far as I know there's no downside to using them so I'd consider it good practice. A couple other pieces of advice for when you finally...

Water adjustments are used in part to obtain the correct pH for mashing and sparging, so as you indicated you don't have to worry about that right now with extract brewing. But other additions can help the flavor of your beer. Making sure you have at least 50 ppm calcium will help all brewers...

I worked it a few different ways in the spreadsheet and this is what I arrive at using 4 gallons of distilled water for the mash: 15.4 grams calcium sulfate 1 gram calcium chloride (only because I was shooting for the 35 ppm Chloride in the screen shot) 1.2 grams Pickling Lime Which results...

As for pH: For all beers, 5.4 is typically considered ideal for the mash, but pH should generally fall between 5.3 - 5.5. The types of grain you're using as well as the water additions will affect your pH. For example, roasted and crystal malts are acidic and will cause the pH to drop, while...

The water chemistry aspect of brewing can be confusing. I'll try to expand on what I said above. I'm not sure if that info is in "Designing Great Beers" but it is covered a little bit in "How To Brew" by Palmer, which you can read online. Alternatively, check out the link I posted in my...

Sounds like you did a great job. Congrats! One piece of advice I'll add based on your report: use a blow-off tube instead of an airlock next time. Some people would say to use a blow-off tube all the time instead of an airlock, but definitely use one when the OG of the beer was as high as...

I'll start by saying that you shouldn't try to mimic a specific region's water profile exactly. Mainly because it is impossible to do. You can get some of the numbers close, sure, but that isn't the entire story. What I typically aim to do is: 1. Get the Calcium levels up to their recommended...

The isomerization of hop acids aren't the only thing happening during the boil, though.

That's pretty accurate for where I am. I have soft tap water and brew Pilsners often. They tend to turn out very well for me. This is my water profile, with the numbers for Pilsen in parenthesis: Ca: 4 (7) Mg: 0.8 (2) Na: 31.8 (2) SO4: 6.4 (8) Cl: 23.9...

From what I understand, food grade plastic does not contain dyes and other chemicals that are harmful to humans. This is important because alcohol can cause various compounds in certain types of plastic to leach out into the beer stored inside of it. Food grade plastic, like brew buckets...

This, right here. Warm water, a sprinkle of baking soda, wait 30 minutes. The labels float off the bottles without any effort a lot of the time.

Curious why you say that-- everything I have ever seen says 5.3 - 5.6 as ideal for the mash, with a few places saying 5.2 might be acceptable but it's on the low end of things. The exception being tart beer styles but this isn't one of those.

Truth! Last summer I fermented a Saison on the back deck in the middle of summer. Temperatures ran up into the low 90s during the day. It turned out really well.