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Yea the more I have thought about it I am likely to drop the medium crystal. Not sure what to do about the chocolate and roasted barley. I want a chocolate bite at the end of the beer but no a small amount of roasted barley goes well with amber ales. I am hoping that using the honey soaked...

So I have an idea for a red/amber ale. I want a really nice bready, biscuity, caramel flavour with a slight chocolate bite at the end. I am going to soak oak chips in honey and irish whiskey for 2 weeks then add to my secondary for 2-4 weeks depending on how it's going. My idea for the recipe...

A general book on homebrew and something to help me with putting together my own recipes

I was wondering what some of the best books are people would recommend with regards to homebrewing?

Sounds good. White Hag make a great Imperial oatmeal stout and from tasting it they seem to have quite strong chocolate flavours. I made a 8% stout were I scaled the roasted barley a bit to much and it gave quite strong coffee ashy flavours which I didn't want as much. I personally rather...

Thinking of using a combination of the following: Base Malts (75-80%) Maris Otter Pale Weyermann Munich Base Malt Type 1 Flaked Torrified Barley (8-9%) Crystal 90L Crystal 50L Crisp Amber Malt Weyermann CaraAmber Malt Crisp Low Colour Chocolate Malt (1.5%) Roasted Barley (1%) Really want a...

Yea I was thinking of adding maybe like 0.5-1% of UK pale chocolate. Tried one recently that had a slight chocolate bite on the backend and really liked it.

Was thinking of brewing an Imperial Irish Red Ale (8-9%) and ageing on some Irish whiskey soaked french oak chips. Has anyone any experience of brewing a stronger red ale?

I basically decided to dilute the beer with water. As I was worried about the high OG. Mangrove Jacks New World Strong Ale M42 was the yeast I used. I basically diluted 1 litre of water into one 4.5litre bucket which brought the OG to 1.088. I didn't want to waste the remaining so just...

Hi apologies, yes it was meant to be 1.130 not 1.300 that was a typo. I took the reading at 22oC. I have brewed seven beers before this all all grain. Two of which were my own recipe. So far I haven't had any problems with the exception of this one. I probably have just bit off more than I...

I'm wondering if Brewers Friend didn't consider the sugar? Either way the brew was way off.

I basically only brew 4.5litre batches and I am pretty new to brewing. So I was hoping to brew a chocolate caramel milk stout with an ABV of 10%. My grain bill was as follows: 2kg of Maris Otter Pale (60.1%), 400g of torrified oats (12%), 80g of Roasted Barley (2.4%), 200g of UK Chocolate...