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Definitely ambitious and you really should take @kevin58 advice and brew something more simple before jumping into a big 15% abv territory beer. The issue with extract, although it is great for homebrewing, is that it can taste like extract. And when you are using 2-3 times as much as you would...

I am not trying to clone or mimic any of these beers water profiles - I am not sure why you think that is the case. This is simply data I can match against my own beer's results with, compare with tasting notes, and see how they contrast. For example, early on I was adding CaCl to both my mash...

If you get your beer tested at the same lab by the same means you can compare and adjust, retest, see what changed, adjust, etc. I have found data like this, and of my beers I've tested, helpful in deciding where to add my salt additions, and which salts to add.

I would argue it is helpful information (like seeing NaCl in HFS beers and seeing such a high amount of chloride in Everett), especially if you are getting your beers analyzed and can compare numbers.

Correct - these are analysis of finished beers. To look at these numbers, it gives you an idea of what water profile adjustments they are doing for their beer/styles. Sorry, labelling it as 'Water profiles' was probably a poor way of titling it.

Shelton Bros De le Senne Taras Bulba 4.4 1333 2.22 30.1 12.3 20 73 103 663 202.9 12.9 91 273 183 < 1.0 28 23 612 < 0.01

Found this old spreadsheet a friend compiled and shared with me (with his permission I am sharing it here). Most of these date around 2019/2020 - hopefully some of you will find this helpful (as I did!) Sample ID pH TDS Est EC Cations Anions Sodium Calcium Magnesium Potassium Total P Nitrate...

When doubling a recipe like this I would suggest a few things: 1. Do not scale up all the grains - really you only want to focus on increasing the base malt to get your OG where it needs to be. Only after do some slight tweaking (probably upping the roast a bit to compensate for the residual...

My general philosophy for adding adjuncts is always either during fermentation for fermentatbles (like fruit) or in the secondary to taste. That is the best way for me to dial in exactly what I am looking for and not taking a shot early and seeing if it pans out. Plus, for me being in a...

I would not boil the cinnamon - I've had best results adding it into secondary (make a tincture and dose to the flavor threshold you want). Also, I would personally skip on the honey malt - you have tons of stuff already going on and wouldn't want maltiness to compete with the adjuncts. If you...

Not sure this is an issue - all the malts, which constitute 80% of the recipe, all have enough DP to convert themselves and then some. My worry for this recipe: too bitter/roasty. Unless you're planning on this beer finishing in the 1.030s+ its going to drink more like a stout. Chocolate Rye...

Yeah I would cut the munich, the special B and the Carafa entirely. Hazy dark beers are especially unpleasant looking, and really I'm not sure what you goals are for adding those.

Yeah I'm not quite sure either - the oat's starches have to be converted to be fermentable and if you are throwing them in at sparge, I don't see that happening. Starch in beer is generally a 'no-no' but these beers are designed to be consumed fairly fresh.

I've been dry hopping at 50 for about 6 months now and I don't think I will ever go back. Cool enuf to flocc out the yeast and get a thick slurry, warm enough to extract the oils, and we tend not to see the amount of hop burn or duration in our IPAs.

Yeah I'm honestly not sure how believable it is - going that far out with zero contamination is pretty remarkable for a brewery their size. Also, I think I recall the same yeast handling practices (pitch rate and cooler start) by The Alchemist and their IPAs are barely hazy. I'm not sure I...

So Beer and Brewing has a podcast with them (Episode 52) - not sure if it has been mentioned. They also just put out a video for subscribers, where Andrew from Aslin describes their processes for fruit forward IPAs and Sours. Some info from there: They are big fans of Citra and WP it at 180F...

So, I randomly had some delivered to me - I'm not sure what the hype is about (it wasn't bad by any means). I took the liberty of degassing and testing it - FG: 1.014 (which would put OG at 1.078 for 8.5% ABV) pH: 4.6 (pretty typical) I also had their anniversary IPA and that was pretty great...

Has anyone degassed this beer to see its FG? That's always a good place to start - if they list ABV you will know what OG to shoot for.

I would recommend cutting out the black patent and replacing it with a dehusked roasted malt. Spices in general are quite bitter, and having acrid roasty malts in tandem with them can lead to a rough and unpleasant finish to the beer.

I have brewed a beer similar to this - used myrrh for bittering (along with some hops) and added frankincense before bottling, and I also added gold leaf (looked great until you opened the beer and it gushed out!). Myrrh is quite bitter and astringent so I would go very restrained on it and...