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2,447 + 3.5 gallons Pale Ale w/ honey added. Used Azacca, Trident and Sultana hops = 2,450.5 gallons

Are you using diastatic malt powder or DME like you'd use for extract brewing? I hadn't thought of doing that, but could see how it might give more flavor to the bagels.

This is from Easter, but I made two sourdough loaves with honey, almonds and sunflower seeds for an Easter BBQ. Full recipe with more pics here: Easter Sourdough with Honey, Almonds and Sunflower Seeds I made a sandwich with it later in the week:

1,513 + 5 gallons NZ pilsner = 1,518

Update: Got another heating element to speed up my water heating. No longer need a hotrod

For mashing, I do an initial 60 minute mash with about 40 percent of total water (3.5 gallons for the last batch i brewed). After that, I do two batch sparges (1.1 and 3.9 gallons each). I've found that the two batch sparges work best for getting the most efficiency. For a 5 gallon (post...

Your points are valid. It's just with my setup I'd have to start using a lot more grain on each brew day if I don't get much boil-off. I'm using a 10g igloo cooler mash tun and have the grain crushed about as small as I can without getting stuck mashes. My efficiency is already pretty low...

This is the element and controller I'm using: Still Controller 110 Volt with 2000 Watt Element - Mile Hi Distilling I don't know enough about electricity to figure out what the actual output of it is on 110v, haha

Just to follow up. I'm a little disappointed that this isn't a viable option for brewing. It took an hour to go from 60'F to 140'F and then an additional hour to get from 140'F to boiling. I also use the word boil very loosely. It was more of a light bubbling directly above the heating...

Looks delicious! Driving to Asheville, brb

I installed my 2" TC fitting today and currently have it heating up 8 gallons of 60'F water. I want to see how long it'll take cold water to get to a boil, as well as ~140'F water to a boil (to roughly approximate wort after mashing).

Brewed up my version of this today. I made this several years ago but decided to make another batch now that I figured out how to cram 3 kegs into my 2 tap kegerator. We like ours a little more citrus forward, hence much more than the original recipe called for. I also use a little less sugar...

I have a 110v 2000w heating element and decided I'm tired of buying propane. I just bought a weldless 2" TC fitting and a carbide bit so I can hook the heating element up to my kettle. I'll be the most interested to see how quickly I get to a boil and what kind of boil I end up with. I'll...

Saison with local neomexicanus hops. I used mangrove jack's M29 yeast in this one. Lots of your typical french saison phenolics but some added pineapple and citrus from the hops.

I usually don't overload the number of hops, but I got this as a 4pack through Yakima Valley and figured I'd use them all up. They all worked well together in the NZ Hazy I made, so figured they'd work well in this too. As far as the gypsum goes, I had it a little higher but was looking more...

When I was in New Zealand back in 2019 I was drinking a ton of NZ style pilsners. I really loved the crisp lager qualities mixed with the flavor and aroma of the hops. I still have several ounces of four different NZ hops in the freezer and was looking to create something similar to what I was...

874 + 5 gallons whole cone pale ale with local hops = 879

Update: It looks like it wasn't updating the profile for the recipe, even though I had updated the profile in the Profiles tab. After updating the grain absorption to 0.5qt/lb and changing the Mash/Sparge Water Calculation Method to Batch Sparge, and then manually updating the equipment profile...

with that much rye and whole wheat, I'm really impressed with how much rise you ended up getting!

No blog post for this one. Just a standard sourdough with 10% whole wheat flour.