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I did a black IPA with the following hop schedue: 1oz Columbus @60min 1oz Cascade@5min 1oz Columbus@5min Dry Hop with 1.5oz Cascade for 7 days Turned out great! The cascade gave it some great citrus flavour/aroma and the columbus made it a little dank, with some more fruit. Great...

I did use a lot I agree, although most were at flameout to avoid adding IBUs. I used the ratio of 5:1 fresh:dry that I had read about on the forum. So I kind of figured it would equal rougly 1ox dry @15,10,5 and ~2ozdry @flameout. I tasted the wort before pitching and it wasn't exceedingly...

No political connotations or offense intended! India Red Ale is all that the title stood for.

Perhaps I'll take the 10min addition out, and add another oz of something else (sorachi, citra) at 0min

Thanks! Do you think its heavy on the galaxy? I know its all a mater of taste, but would it be better to toss an ounce of citra or something in at flameout to give it a bit more depth?

I'm not looking to be style-specific at all. I've had a few India Red Ales at bars and I've really enjoyed them, so I'm looking to duplicate that style at home. Sort of an Irish Red/IPA cross.

Forgot to add, this will be a 5.25gal batch. My calculator calculates this at 60 IBU. OG 1.052, FG 1.013 SRM 12.72. I'll be using US-04 Dry yeast, and fermenting at ~68f for ~21 days.

Hi All, I'm preparing to do my first all-grain batch, and am looking for some input on the recipe. I'd like to do a hopped up Irish Red Ale. So far here is what I've come up with: 8lb 2-row 1lb Brown malt 1lb Crystal 40L Mash 60min @ 152f 1oz Hallertauer Tradition (7%AA) @60min...

Update, this is in Primary now. I followed basically the same recipe that I posed earlier, with the addition of 1lb dextrose I had lying around to dry it out a little bit and let the hops come through a bit more crisply. I managed to harvest 24oz of fresh hops from my friend's plant, so here's...

This is a bit of an unusual question, but I just wanted someone to tell me if I'm doing something completely crazy. A friend of mine has some hops growing at his house, and I want to take full advantage of this. The problem is, they were planted before he bought the house, and neither of us...

Wow, thanks for all the great information. The water test (pre-softener) that I had done before moving into the house was a "full mineral" test. It was actually ordered by the real estate agent and its purpose had nothing to do with brewing, so I am kind of piecing it together. It seems like...

Hey, I did a very similar thing with my bar. I have a utility room directly behind the back wall of my bar, and taps passing through that wall into the bar. I used a full-sized upright fridge with a top freezer. All I did was drill a hole through the side and run the lines to the wall. I...

Thanks grathan! I guess my main question is this: If I brew extract with my softened water and don't find a salty taste or any problems with sodium, am I good to go for all grain as well? Or will it affect my mash. From my reading, it seems like using softened water may affect my...

Hi All, I'm relatively new to the forum (first post!). But prior to joining, I did use it extensively for a reference. I've been doing extract brews now and enjoying the results, but have been tempted to move up to all grain for some time. Before making the investment (well, before buying...