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I do have an 8gal kettle (I know its over kill for the batch size I do) I would do 5gal batches but only have the crappy electric stove top in my small apt. So you think doing a mash volume of 3.5 gal which is what I want my preboil volume to be is the better way to do it?

I dont see any problem with that at all! I think you will be much happier with that then what you were doing before.

my experience with both I would say Citra is more overpowering than el dorado. My house IPA uses el dorado and mosaic and AU Summer and I get characteristics from all 3 but when I do batches with Citra I feel like its the only hop I ever taste regardless of blend.

I agree with fantomlord, ditch the 60 min addition and the 30 as well. Adjust your FWH addition to get most of your IBUs then add a 10, 5 and 0 or hop stand addition then finally id pack at least 2 oz of hops into your dry hop.

I think using summer for your 60 min addition is not a great idea. That hop truly shines as a late addition and dry hop and with its AA being so low you are just throwing it away basically. I would see if you can get a small amount of something neutral to bitter with and use that summer late...

what I usually do for sparge is use my 2nd 5 gal kettle as a vessel and put the bag in there and dump my water in and stir it around then squeeze the bag dry and add the runnings to my boil kettle. What I am thinking I will do for my next batch is cut down on the mash water to 2 gal and then...

when I say I dont get my wort to 68 I mean its usually at like 70-75 then I do the calculation its always at least close to pitching temp. I will try the 90 min mash next to see if thats the problem. Thanks everyone for your input this has helped immensely!

Thank you for all of that and I am doing all of it but you raised an interesting point I will need to go home and check now! The hydrometer, I always assumed it was calibrated to 68*F but have never looked for sure and I never wait for my wort to cool before taking a reading I just use a temp...

So I shouldn't worry about the bag melting or anything? I use a bag for my 8gal kettle from brewbag

I have done some batches double crush and some only once through the mill and didnt really notice a difference. When you suggest the mash out at 168 do you apply heat to your kettle while the bag is resting on the bottom with all the grain in it?

Hi everyone, I have a question that I have been meaning to ask for a while now so being bored at work has prompted me to finally do it. So I have been doing BIAB for a little over a year now and done 15+ batches of 2.5 gallons. I would say 95% of the time I come in lower than my brewtoad...

I just did kind of a smash yesterday with Hull Melon hops and pale ale malt but did add some flaked wheat for some nice head retention. Did a FWH 10,5,0 hop addition its now bubbling away in my living room.

I think its pretty impressive that you have refined this recipe and taken all the input into consideration to make this recipe far less complex and really give you a great beer in the end. Cheers my man!

I think that looks much better! Far less complicated, the only thing I was looking at was your FWH addition. I dont think you are going to get much from Hallertau as a FWH and you could probably utilize that .5 oz better in this beer possibly as a FO addition. Something with such a low AA isnt...

that looks better IMO but again seems a little more complex than it needs to be, 8oz of hops for a 5 gal batch is A LOT. I have achieved much higher IBU and also had plenty of flavor and aroma using half of that. 1 good bittering addition @ 60 or First wort hop then 5 and flame out works just...

What makes this an "extra" pale ale? Overall it looks good to me, hop schedule looks more complicated than i think you probably need but to each his own. Also why use centennial as your bittering hops but then have them no where else in your recipe? Id switch out some of that 10 min simcoe and...

chemical?? I do not want to get french toast where you are eating it I guess. Overall I would agree that adding that to your fermentation probably isnt the greatest idea as milk and eggs are full of fat which is no bueno for beer.

don't have much to add to this but wanted to say that I loved wicked weed when I was there and the bourbon barrel french toast stout was something I will never forget!

The method I have been using for all of my beers now is doing a first wort hop addition for just about all of my IBUs then adding the rest of my hops at 10-0 min followed by about 6-7 day dry hop. I have had a nice smooth but pronounced bitter and tons of flavor and aroma. The first wort...

I plan on doing a single hop pale ale first to really see what I can get out of them but im thinking down the road of blending them with mosaic for the tropical fruit and AUS Summer for the peachy apricot orange notes and really have a super fruit IPA