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You're basically hoping for 90% efficiency then, right? Seems unlikely. Take your recipe and set it up for whatever efficiency you usually expect. That will give you your gravity points, with which you can do what you will. I made a Scotch once at 50% eff and a smaller beer at 25% (which came...

I've used Wyeast's German Ale, and White Labs' Düsseldorf, both at 50-52° and they did just fine. Secondary at fridge temps ~42° for as many weeks as I could stand. They were both from 1/2g starters, fermented out, chilled and decanted before pitching. Seems like the colder you go...

I've used honey a few times in secondary to good effect. If you want honey aroma, make sure active fermentation is all but over, so it doesn't blow off the volatiles. Also, consider priming with honey. Can't remember the conversion from corn sugar, but about 10oz in 5g will get you into the 2.7...

I'm with Bobby. I haven't done enough lagering with the same yeast to get to know it well. A d-rest is cheap insurance on a beer you're going to have to sit on for a couple months anyway. Don't quote me on this, but I believe a d-rest can be beneficial even when you're at or close to TG. I...

Not sure I've ever been able to make the exact same brew twice either. Actually I'm not sure I've ever tried! Even beers I love, I somehow can't resist tweaking the hops or using a different yeast or basemalt, or crystal malt brand or whatever. Maybe if you tell us some about your pub ale, and...

Also, if you have trouble reaching mashout temps, try taking 6-8qt of runoff (pre-vorlauft) and bringing it to a boil. Gently infuse this back into the mash to give you a "head-start." And if you let it boil for 10-15m before infusing, you can actually get the mash to filter some of the hot break.

That has a lot to do with yeast and temperature. You have to trust me on this one: WLP530 can take mid-70's and up to 20% sugar without breaking a sweat. To avoid the alcohol "heat" you really just have to keep the alcohol down. Making a balanced alcoholic beer, on the other hand, is alot about...

I've not brewed it. I'm not too into the insanely big beers, seeing how long it takes me to go through the 10-12% beers I've put together. I will say that at my last trip to Avery, besides staying too long and drinking waaaay too much I was really amazed at how well they could put together an...

I think you should make it EXACTLY as I posted! :P

:rolleyes: Not sure anyone wants to drink a "true traditional IPA," but the modern so-called IIPA's are definitely worth exploring though. If you aren't familiar, check out Alpha Male, Arrogant Bastard, Hopslam, Dreadnught, Pliny the Elder, Hercules, Ruination, Hopzilla, 90 Minute, Hopsickle...

I love a hop bomb now and then, but a solid IPA to me is just about 6% abv and something around 60 IBU's with a ton of later additions. I like the low-cohumulone bittering hops as well, like Simcoe, Warrior, Magnum, etc. (though I do love Target as well, not particularly low-co.) Later hops are...

Just about any of those would work, but I'd do with the Nottingham. It won't be like the Irish though. Maybe the S04 would get you closest.

Unless you have Brett or a kefir culture or something weird in there. Hey, it could happen!

Try boiling down the first runnings if you haven't. You can get some nice caramel and melanoidin production that way. Say your first runoff yields 2g; boil that down to about 2 quarts, meanwhile collecting the rest of your sparge and getting it boiling, then combine the two before pitching hops...

Oh, and the molasses, dates, etc., no that's not in the beer. It just comes out of the beer, if you know what I mean. White sugar in the last 10m of the boil - even up to 15% - will not give you a cidery taste. Pour a couple pounds of plain sugar straight into chilled wort and you might get...

This will take about 15g of mashtun just to mash, not including sparge water. It's also about a 14g preboil, and a 4-5hr boil-off before pitching hops. You may want to do 3/5 of the recipe to make it more manageable. WLP 530 is their house Belgian strain, but I'm just guessing about the WLP 099...

Your recipe looks fine. I would sub 2-3# of 2-row with dark munich, and swap the 2oz black for 1oz roasted.

I don't know. You're looking at 70% AA and almost 14% abv, so your yeast might be maxed out. Back in the day when they made those, I'm sure they'd have been happy with that TG. But then, they had different tastes, it would've aged awhile and developed some sourness, and would've been hopped to...

This is all just a guess, but I would try Chinook and Columbus for bittering, and maybe Cascade and Amarillo for later additions. You can't really put too much in. 1.072 and 84 IBU's? That's pretty big. Biscuit, 80°L, maybe a touch of 120°L, an ounce of roasted if you like, then many...

No idea how close it'll be, but that looks like a nice recipe. Think I'd be inclined to up the mash a couple degrees. 67° wouldn't be too high at all for that medium malty finish.