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Yes, that's what I would do.

That may be a little heavy on the honey in my opinion. You're edging into mead territory and it may wind up requiring some aging.

To start I just want to confirm that you are not looking for a Gluten Free recipe are you? Your mention of Crystal Malt and Chocolate Malt makes it pretty obvious but I just want to confirm. This sub forum is for Gluten Free Brewing (No Barley, Wheat or Rye) but we can probably offer you some...

Assuming that none of your grains are malted, you'll have to add the amylase in the mash.

ModlrMike, Looks like a good basic recipe. I'd suggest move the honey to Flameout and the Molasses to about 10 minutes. A little irish moss (3g) at 10 minutes would help to keep it clear. For Example: 0.5 kg BRS @ 60min 6 g Haliterau @ 60min 3 g Haliterau @ 15min 25 g Molasses @...

Hey MGDawg, The lack of head is a common problem in gluten free brewing. I have had some success with adding flaked oats. I've considered adding some Guar Gum or Xanthan Gum but I haven't gotten around to it yet.

Bottle primed with 70g dextrose and that is the one I tasted. I actually wound up splitting the batch and put 50g maltodextrin to the second half. I haven't tasted one of those yet.

I've only had ginger beer a couple times before. This tasted similar but without the overwhelming ginger bite that makes your lips go numb.

Poured one of these this weekend. It was damn tastey! Very clear with a good head and lacing that hung around on the side of the glass. The ginger wasn't overwhelming but there, providing a light tingle with a bitterness in the background. Doing this again I might double the spices at the...

So at the first racking this came out tasting pretty thin. So when I bottled it about 10 days ago I split the batch and bottled half with about 50g of maltodextrin. The sample came out tasting really good, a little bitter but a prominent ginger flavour without leaving my lips tingling for...

Sorry for the zombie thread ... Hey igliashon, I wanted to thank you for this recipe and idea. I made up a batch with double the rice and some changes to the hops based on what I had in stock. Its been my best beer so far!! There is a subtle cherry taste that is awesome and the colour came...

So I've been thinking about this and this is what I came up with. I'm going to mix it up this weekend. Batch Size (fermenter): 4,50 l Estimated OG: 1.068 Estimated FG: 0.985 Primary - 21 Days - 15*C (59*F) 1.00kg (2.2lb) Pine Honey 0.25kg (0.55lb) Blackberries, Frozen 0.15kg (0.33lb)...

Couldn't you also sanitize some glass marbles or stainless steel ball bearings and add them to your carboy? Add enough to bring the fluid level up.

Its in my brew schedule for around the beginning of April. The PB&J link I posted above seems to have great results. I'm not planning on using any extract now, but I was thinking on putting some roasted pumpkin seeds in the secondary to add aroma. To keep my wife interested in my brewing...

So I've been noticing in the regular forums that peanut butter stouts and porters seem to be very popular lately. This intrigues me because I love peanut butter!! :ban: I was reading about csamson's PB&J Beer recipe and thought I'd start with that. I'll start with the Peanut Butter Nut Brown...

Finally carbed up and ready for a taste (and photo). A little dry and lacking in body but very refreshing. Hops are there but subtle. Next time I'll prob add some malto and maybe a little flavour hops at 20 min.

Stefan1011, Good point, I edited the recipe, adding my normal rehydrating procedure which includes yeast nutrient and a little sugar. Thanks for the catch!

I was talking to a friend who is a refugee from Iran, another dry country. He said what he and his buddies would do is buy the alcohol free beer that they have at the store, take the lid off, put a little bit of bread yeast and a cooked spaghetti noodle into the bottle and recap. About a week...

Have you considered toasting some more coconut and racking the beer onto it for a week. Kind of "dry coconutting" :D

Thanks for the positive input! I really appreciate it.