Search results

Hi every one. I am trying to create an American Brown ale recipe. I have the following so far: Maris Otter - 1.8 kg (89%) Crystal 60L - 0.21 kg (10%) Chocolate malt - 0.09 kg (4%) Cascade - 8 gr. @ 60 (14 IBU) Cascade - 8 gr. @ 30 (11 IBU) Cascade - 10 gr. @ 10 (6 IBU) Yeast -...

Thanks for the input. Now it makes sense why the recipe in the book I am reading about recipes used only wheat - it was extract. I am using a modified BIAB approach with all-grain so I guess I could do it. Why is it important to add rice hulls / malted barley (pilsner malt)? Will the beer...

Are the rice hulls necessary? Thus far I have never used them (I am using a modified BIAB approach)

You mean 60% wheat and 40 % pils, right? I am asking because I thought a wheat beer would have wheat as its main ingredient

Hi HBT. I am trying to put together a straight forward, thirst quenching, easy drinking german wheat and I have been looking around, especially in the book "Brewing Classic Styles" by John Palmer. One of the recipes there only had one hop addition and I was thinking I could do the same, but...

Thanks for the insight guys. I just pitched the yeast. Hope it will work out great!

Hi. Yesterday I made an APA. Everything went fine, but alot of hop sludge was transfered into the primary. There is a thick layer, maybe about 4-5 cm at the bottom of it. I haven't pitched yeast yet. Should I decant it to minimize the yeast sludge? Or is it ok to just leave it as it is...

US-05 it is (now that I think about it, it makes sense since 05 is an american strain. I will try a 45 min. addition since I don't like harsh bitterness in my beer.

I think I will go with 05 then (Never tried it before. Mostly used 04) BeerLoverHere - I tried changing my addition to 45 min and now my IBU/O.G is 0.809. Are you thinking about a lower value? 0.700? It shouldn't be sweet either.

Thanks for the reply. Do you have any suggestion as whether to go with 04 og 05?

Thanks for the input guys. I decided, "go big or go home!" - I chose the 18 liter.

Hi guys. I am brewing my first SMaSH this coming tuesday and I have come up with a recipe. I am, however, unsure of whether it will become too bitter. I like hoppy beers, but some of them can become to bitter for me (when that bitter taste overwhelms everything else) so I've tried to avoid...

Hi HBT'ers. I am looking to buy a new pot for doing all grain brews. I will be brewing batches ranging from 6 liters to 9 liters. I have a choice of two pots, 14 liters and 18 liters. I am wondering which one to buy. I am thinking that the 18 liter pot would be the "clever"...

Where I live, the water is quite pure (only ground water is used). Chlorine is not added to our water supply. So no need for filters etc. - I will have to look into it. Does mash pH also have as great an effect on other beer styles (i.e american amber ale, ESB)? If so that would mean I can not...

I was thinking about pouring it, but I think I will let it age for a few weeks and see how it tastes. Thanks

Thanks for your reply. I am not sure about my water profile. I've been looking around on the internet and I can't find a report for my area (I live in Europe), so I am unsure how to get the data I need adjust my water profile. Could this, in your opinion, be the issue?

Hi HBT. About a month ago I made a robust porter (with some hints I got from HBT). I have just tasted it. It is thin and has a bit of an acrid feel along with a taste of something I can't really define (maybe too much black malt?). Would anyone be kind to point out what in my recipe could cause...

Almost have my bachelor's degree in software engineering.

As the SMaSH sits now, O.G: 1.051 with 53 IBU's. I'm bottling.. Seems like a challenge to do.

I'm bottling.. That seems to be the main problem.