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There are a ton of resources out there that help you convert all grain recipes to extract recipes. Here's my Autumn Amber Rye that is a true fall beer that gets lots of kudos from folks: http://www.brewersfriend.com/homebrew/recipe/view/15166/autumn-amber-rye-2-0 I add Nutmeg, Cinnamon...

Updated it... http://www.brewersfriend.com/homebrew/recipe/view/20219/belgian-imperial-stout

You may have a point. I used 1lb in my BW and it has the right body - even with all the extra malt in it. 2lbs may be too much. I don't hold to that rule, but you're right, it's challenging to do so when you're talking about a brew like this.

It will and I may end up going with some of it myself in the recipe before I brew it. :tank:

Agreed. It's got a Barleywine or Quad feel to it. If you want to go more toward BW, I thought BW tended to have more malt than that. My BW had 26 pounds of malt. Here's what I came up with (so far... not ready to brew it yet and it's still in flux): 12 lb Pale Ale 2 lb Flaked Barley 1 lb...

I've had this one a few times, and I'm in love with it. Saw the 750 ml bottles on sale for $3.99 and decided to pick up a few. Man... what a great brew. Decided to try and find a recipe for it and came across this thread. Thanks for posting. By the way, I'd go with the WLP530, myself. That's...

Truth. "As cold as the mountains"... "(so you don't taste how horrible it really is)"

I live in the northern Austin area - where Georgetown, RR, Cedar Park, and Leander meet. Three guys in my neighborhood, including myself, have a little informal brew group if you'd like to get together with us when we meet up. https://www.facebook.com/groups/208963169194582/ that's our...

Love that site. Lots of great tools available.

I'm on there too. Great site. Profile is in my signature.

That's what she said.

Everything turned out cool. Thanks for the reassurance, guys.

thanks guys

Thanks for the reassurance. Appreciate it.

I've had a stout in the secondary for the past month. Average temp is about 70 degrees. It's visibly conditioned already in the carboy. When I moved it, it developed a decent sized head at the top of the carboy. Although it dissipates somewhat quickly, this concerns me. So... the question...

Any updates?

Evidently, I inadvertently have posted this in the Ingredients section. Was supposed to be in the American Ale section. Would a moderator kindly move this to the appropriate section, and forgive my goof?

Every now and then, my taste buds get home sick. My very first exposure to beer was a cream ale… an iconic brand of cream ale in NY where I grew up. I was very young… under 10, maybe. I asked the old man if I could have some of his beer. I’m guessing he wanted to get a good laugh, so he...

You guys have me scratching my beardfish in wonderment. Get the eel outta 'ere. Cod it out! You don't know Skipjack.

These comparison sheets might be helpful: http://www.learntobrew.com/page/1fbcj/Shopping/Malt_Styles_Chart.html http://www.diybeer.co.za/beer-homebrewing/103-weyermann-malt-substitution-chart.html http://www.brew.is/files/malt.html http://brewstock.com/brewstockbrewing.html