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Mike gives some very good advise. Have you thought about emailing Austin Beer Works and asking? A number of breweries are helpful to home brewers and may be able to give you some help in the formulation. Once you come up with a recipe, try emailing and asking what they think.

Start: 47,141.5 Plus my total for the year: 33 New total = 47.174.5 gallons

Brewed earlier today. I have an old ale with chestnuts in the fermenter.

I think the presentations are for AHA members. Here's a link to the presentations: http://www.homebrewersassociation.org/how-to-brew/resources/conference-seminars/

Even if she bashed my beer, I wouldn't worry that much. I put more credibility in what my friends think and what I think of my beer. FWIW

Here's a method for reducing first runnings: http://www.homebrewdad.com/index.php?blogid=70 Disclaimer: I haven't done this but this is the basic method I have heard others use.

we have spam, spam, eggs, and spam https://www.youtube.com/watch?v=anwy2MPT5RE

getting ready to start on a dubbel.

Why not instead of spice, try some rum or bourbon soaked oak in a dubbel? Just a thought?

good recipes here: http://www.candisyrup.com/recipes.html from the same site, here's one from Denny Conn: http://www.candisyrup.com/uploads/6/0/3/5/6035776/dennys_400th_-_variation_002x.pdf

getting ready to brew an imperial porter.

A Belgian quad would age well in that time frame.

I use a 48-quart cooler with a manifold and batch sparge. I have no problems maintaining temperature and typically have only 1-2 degree drop at most over 60 minutes. No problems with high ABV brews, even with a mash of 1.50 qt per pound of grain. For me, it does what I want it to do with good...

I can't answer your question but will add that there is a forum directed to limbic and wild brews. Maybe asking your questions there would help with answers: https://www.homebrewtalk.com/f127/ Not saying you wouldn't get good answers here. Possibly get more answers.

Really like Founders, especially their Backwoods Bastard, and wish they could have given us some direction. By the same time----you really have to agree that there are some things that have to remain undisclosed. Also, it gives us a chance to practice designing recipes and being creative.

5 gallons american amber ale---just put it in the fermentation chamber about 30 minutes ago.

Currently about 15 minutes into the boil of an American Amber ale.

Be careful with the amount of molasses you use. If you haven't used it before, it can be overwhelming if used in large amounts. I have used 4 ounces and could taste it in a porter. It was good in that amount in a porter.

You might try looking here: http://www.themadfermentationist.com/2008/05/with-re-re-release-of-wyeasts-roeselare.html Mike Tonsmeire, the Mad Fermentationsit and author of American Sour Beers book, usually mentions the water profile in the recipes he writes about on his blog. Also...

Next time you are in your lhbs, ask if you can taste some of each type. Most places are more than willing to let you try some.