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I'll see how it goes, definitely take some pics and if it's good I'll can send some your way

Fair enough, that's one good thing about having a spare room. I do have plenty of 5%ers as well

That's how I like it.

Well I just transferred to secondary so did a SG measurement and tasted it. 11% abv. Colour is golden brown. Aroma is faint with no carbonation but seems balanced between malt and the hops. Flavour is great, it's bitter but not harsh and some malt sweetness, it's got a dry long finish. For 11%...

Cheers Crusader, thanks for the links. I've already ordered all my ingredients for this time but next time I want something my LHBS doesn't have I'll check out brewshop.

I just had a thought, when I transfer this from primary to secondary I might run some off into a separate smaller secondary and dry hop it, just to see the difference.

I've dialed up the attenuation to 80% but another beer I've got in the fermenter at the moment that had 2 packs of Nottingham has already hit 82% so it's possible it'll go a little drier. Dialed down the Carared and Carafa Brew Method: BIAB Style Name: Specialty Beer Boil Time: 60 min Batch...

NZ Pale it is then (and its a $1 cheaper per kilo, more money for hops ;) )

I'm not going to get this brewed by wednesday so I'm going to ditch the 1.5 packs of BRY-97 in favour of 2 fresh packs of Nottingham

Well, this complicates things, I don't have access to US malts. I can get UK 2-Row, NZ Pale Malt or Weyermann Pale Ale.

How much 2row to maris would you suggest, 50/50? Or alternatively, would a lower temperature mash correct the sweetness a bit. I'll drop a bit of carared I'm not looking for completely dry, i do like a bit of sweetness but in saying that even I think the FG is too high its just what...

Oh and I have to brew this by wednesday if I'm going to use the half packet of BRY97 that I have in the fridge (says use within 3 days of opening on the pack) otherwise I might just go with 2 packs of nottingham as I've used that plenty of times before and it's never failed me.

So here's my adjusted recipe Brew Method: BIAB Style Name: Specialty Beer Boil Time: 60 min Batch Size: 19 liters (fermentor volume) Boil Size: 28.5 liters Efficiency: 60% (brew house) STATS: Original Gravity: 1.096 Final Gravity: 1.027 ABV (standard): 9.04% IBU (rager): 107.8 SRM (morey)...

Oh and I pretty much always 90 min mash.

What about the maris for 2-row change? Why did you suggest that? I've used Maris in 75%+ of my all grains and love it but keen to know your reason for swapping it?

Hi Bobbrews, I think I'll definitely review my grain bill and use some of your suggestions. Can I ask why the cut of Maris for 2-Row? I think I will drop the Willamette. so now I'm down to only 450grams of hops :fro: As I said in the previous post I'm keen to try only late hop additions...

I want to try only late hop additions as I've been doing a bit of reading and it apparently results in a smoother bitterness, which is probably a good thing with this many hops. I could drop the entire Willamette hopping though, that brings the ibu down to 110 and as you say, would reduce the...

Thanks 501irishred, I'm do love pushing the boundaries :D I will have to stick to Willamette as my LHBS just said they don't have/can't get at the moment, some Simcoe or Amarillo.

Hi, I'm looking for some feedback on this recipe, I may replace the Willamette for Simcoe or Amarillo if I can get them but feedback on how it is currently would be appreciated? Am I just wasting hops at this level? (Sorry about the odd measurements, I build it in Metric but figured I'd get more...

I do a few FWH brews but if I need to boil off a lot then I can't do that without driving the ibu right up