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There's just something about this style that has completely stolen my heart. Several microbrewers in my are have started producing them, and with every new brew I try, I fall deeper in love with Gose beer. Since Gose isn't exactly a sour-bomb, I'd like to use aciduated malt to lower my PH...

We're off and running! Brew! Brew! Brew! Brew!

Yep. Back at my dad's house in NY. They're the same trees he planted when my brother and I were born, so it has some neat history to it. I guess most of the Blue Spruce up north are dying off from some sort of blight or something like that. Not sure how many more years I'll be able to make...

I decided to stick with flaked wheat. I also replaced the 2-row with Marris Otter...just for funzies.

HURRY! Only 2 days left!

5 gallons Blue Spruce Ale (+) 30,369.5 = 30,374.5 gal.

Same here! Such a good beer. I'd like to have a similar spruce profile.

I made a Blue Spruce Ale last year and kept the recipe as basic as I could (DME, 2-row, wheat, cascade hops, spruce tips, S-05 yeast). It tasted great and placed in a competition...but I wanna liven it up a little bit. I want to substitute the pound of wheat for a pound of flaked rye, as well...

Haha! This one is 19% roasted malt. I was hoping the hops/crystal malt would help distract the pallet from some of the darkness :)

I'm probably putting this together the weekend after thanksgiving. Any advise/changes?

First, I wanted to make a chocolate stout...then a foreign extra stout...now I'm thinking Imperial Stout! My idea isn't to make a true "to style" Russian imperial stout because I'm not as keen on an english yeast flavor profile. Also I'm going a little nuttso with the roasted grains. Would...

The chocolatiness has faded in the little time it has sat. It is very smooth and velvety. Next time I will try to up the chocolate through one way or another.

I had this in the wrong area of the forum, so now it's here. I put this together after brewing a porter with a similar grain bill. I know the 2 lbs of chocolate malt is a lot, but I used 1.5 lbs. in a porter a month ago, and it turned out almost too close to what I was going for. I figured...

Will do.

I put this together after brewing a porter with a similar grain bill. I've never used brown sugar in a stout, and would like to know what flavor profile it leaves. 6 lbs. extra light DME 2 lbs. chocolate malt .5 lbs. black barley 1 lb. crystal 80 1 lb. flaked oats 1 lb. 2-row .75 lb...

Great website. I was encouraged to use a little bit of black patent when I picked up my brew supplies, but I was bullheaded and didn't take the suggestion. I was thinking of bumping up the ABV to around 6.5 like a Founders porter, and the brown sugar would definitely help with that. I've...

5 Gallons Batch - 4 gallon boil - Steep grains ~156 degrees for 60 mins. IBU - 25 SRM - DARK! OG - 1.062 FG - 1.020 ABV - 5.5% GRAINS/FERMENTABLES 6 lbs. extra light DME (69%) 1.5 lbs. chocolate malt (10.3%) 1 lb. crystal 80 (6.9%) 1 lb. flaked oats (6.9%) 1 lb. 2-row (6.9%)...

5 gallons Porter (+) 20,926 = 20,931

So how would all of this work out if I was trying to clone a stout that didn't have grain amounts, but rather the % amounts? I am trying to create a nice roasted beer with ~10 dark grains, but I'm having trouble getting the roasted grain amounts right when converting the base malt to extract.

If I have an all grain recipe with 10 lbs. 2-row and 1 lb. of crystal 40, the percent of crystal in the recipe is ~9.1%...BUT if I make a comparable partial mash recipe and replace 10 lbs. 2-row with 6 lbs. dme (not perfect, but more or less equivalent), my 1 lb. of crystal is all of a sudden...