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Use debittered black malt.It is not supposed to have a stout roasty taste!I would use 12oz.of dehusked Carafa II.Also cut your crystal malt in half !

That will get you above 1.060 (70%eff.or higher)and the hop additions look fine.However i would never do an all crystal or caramel malt beer.It will be WAY to sweet and have to much body.If you insist on trying it then i would mash low <150 for 2 hours at least to make it more fermentable.Let us...

It is over carbed ! I had the same issues.The best way i found to carbonate reltively quickly is to set regulator at 30 psi for 48 hours.NO SHAKING!Beer at 38-40f.If you start with warm beer then allow another 6-8 hours.This method seems to get me about 2.5 vol.C02

+170 Orange Pale Ale,= 38,960

It make a more hoppy(bitter) beer.

Thanks guys,I am going to go with the rest.If nothing else just to do one for the first time.:rockin:

178 f water is way to hot for my setup.I would use 168f water added to mash tun then slowly stir in grain stir well for 5 min.put the lid on wait 5 min then check temp.If you are between 148-154 you will be fine.if not add ice or boiling water.Brewing software comes in handy when doing all...

Planning on doing a kolsch recipe this weekend using Weyermann Bohemian Pilsner Malt and Weyerman Light wheat malt.Do these require a protein rest ?

Just add priming sugar and Cold beer to your bottling bucket and bottle as usual.The yeast will warm up and become more active in the bottles.My Lagers usualy carb up in 2 weeks.no need for more yeast !

Looks like it will be what you are looking for.Brew it.:mug:

Most American Wheats just use your basic Ale Yeast! Nottingham,US-05,S-04.Would all make a nice tasting American Wheat if you are using dry yeast.

I Just finished a keg of Dortmunder that I used Wyeast Danish Lager yeast on! Turned out great!Keep us informed on how it turns out.Dortmunder might be my new fav.

Try crushed red pepper flakes.They wont add any more flavor just heat.Maybe try 1 TBS in secondary?Good luck!

secondary for me!

The Gelatin will clear your beer much better than cold crashing and or being careful when bottling.I like to add it to room temp.beer, then cold crash! I have not had good luck adding it to COLD beer.It seems to gel up and drop to the bottom too fast?

In DESIGNING GREAT BEERS Ray Daniels says"Add bittering hops to achieve a BU:GU ratio of .700 to .900"...And the average ratio in second round competitions for an ESB where .860!

Extra Special/Strong Bitter (English Pale Ale) English Pale Ale Type: Ale Category Number: 8C Original Gravity: 1.048-1.060 SG Color: 6.0-18.0 SRM Final Gravity: 1.010-1.016 SG Bitterness: 30.0-50.0 IBU Carbonation: 1.5-2.4 vols Alcohol by Volume: 4.60-6.20 % Description...

It should be going good by morning.Notty is a quick starter.If not pitch the WLabs!

Moving your primary around can also swirl up that ring of trub that is always around the the top of the bucket and that stuff is very,very bitter, and not good to get into your beer.I read that in Palmer's "How To Brew"

Probably just not a very good kit.If you hit all your numbers as far as water volume,boil times,ect. Then its probably just the kit.