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Yeah it's a 5 gallon batch. Lactose is another idea I hadn't thought of. I'm going to give it another taste and see if I want some more sweetness added. So body with sweetness would be lactose and body without sweetness would be maltodextrin basically? Edit: If maltodextrin has 35 ppg then 8 oz...

I've got a brown ale that managed to ferment down to 1.004 and a barleywine that got itself to 1.010. This was due to an unfortunately low mash temperature. I'd like to get these back up if possible and read about using maltodextrin when I'm boiling the bottling sugar up. Will this work to just...

It is food grade. There's a big long thread here about them which is where I found it.

The pump is one of the tan solar pumps from China. It's definitely not powerful and I still haven't tested how capable it is yet. Getting it through the coil should be no problem, it's whether I can whirlpool with it that's the question. I have a speed controller for the pump so I can use that...

GRAIN Wt Grain Pct 7 lbs Maris Otter Pale Malt 68.3% 1 lb Crystal 60L 9.8% 1 lb Biscuit Malt 9.8% 1 lb Honey [Added at 5min)9.8% 4 oz Cara-Pils 2.4% HOPS Wt Hops Time IBU 1 oz East Kent...

OK so last night I checked these after 2 weeks in primary. I clearly hit the mash at a bit low of a temperature since the Barley Wine is at 1.010 and the Brown Ale (which after tasting I think I'm not gonna secondary pecans in) was 1.006! I racked the Brown Ale to secondary to condition for...

I don't see why not. Historically there were probably 3 different hops added in 4 additions. Also the Cluster are bittering hops so almost all of the flavor is gone from them by the end of the boil. Just make sure to use a bit more Hallertau since it has a lower amount of alpha acids.

I have a ball valve but I'm putting a PWM speed control on the pump to control flow rather than an output ball valve.

The grain bill hits all the percentages according to the article Yooper linked and the hops match their best guesses. For pure historical accuracy you'll want to do a cereal mash with the corn and ~6 oz of the 6-row first but that seems a bit unnecessary for a 1 gal batch.

Don't thank me yet. I've never brewed it so have no idea how good the final product will be :P

It's a type of US hops. I was on my phone so it should've been Cluster hops.

I haven't made it but something like this (assuming pretty bad efficiency): 1.6 lbs 6-row 1 lb grits .8 oz black malt .4 oz crystal 120 .25 oz cluster hops @60 min Optional .25 hallertau @5 min That's what I came up with. I actually have a 4 hop addition version for 5 gallons but that gets...

I just read Yooper's link and now I want to make this beer according to that document, so no sour mashing. Anyway, you could do a cereal mash like the document mentions and make the rest up in extract and steeped specialty grains. So try something like: Heat up about a gallon or so of water...

That's good to hear. Less to spend on new cam locks then.

I just read through Bobby_M's fantastic CFC build thread and am now excited to build one. I also have a cheap little pump I'd like to use with it. Is there a recommended way to hook it up? Right now I have camlocks set up to hook the pump directly to the BK so the easy way would be to go...

I've been a bit curious about brewing sours since I've just started appreciating drinking them. I'm not sure I'm ready for the multi-day brew process yet but now I have a good idea of where to start. Thanks for the write-up!

Russian Imperial Stout - All-Grain Recipe Kit

Awesome, hope it helps you out. I'm still new to all grain and my efficiency is all over the place since I keep changing my process every brew. 72% first time, 62% second time and 79% third time, although that third one was only 79% because I did it parti-gyle style and got more sugar out with...

If you can find all the right information, calculating mash efficiency is relatively easy. First you need to find the potential maximum amount of sugar a grain can provide. I've gotten mine from Beersmith so I'm not sure where else to get the information. Beersmith gives it in the form of...

How forward is the pecan flavor here? I had planned on using about 4oz of toasted pecans in the secondary for a brown ale for a bit of pecan flavor but since you're using 2lbs here I wonder if it might just get lost in the special malts (Honey Malt, Special B, Biscuit and Chocolate malts) and...