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I'm loving the suggestions guys. As I've said -- I'm probably way too inexperienced to be making up my own recipes (as must be obvious to y'all). Omar: I realize that the Single Malt part of a SMaSH brew is out the window once I'm using DME or LME, but I was trying to train my palate with malt...

Honestly? The Vienna Malt is coming from Death Brewer's suggestion that a SMaSH with Vienna and Northern Brewer was a great combo. Unfortunately I'm not an all grain brewer, and there's no Vienna Malt Extract -- so I was trying to do both. Think its worth it? -a

Late last week I had posted a thread about making a "SMaSH-like" beer (I'm brewing extract with specialty grains) with Northern Brewer hops. Thanks again to everyone who posted, all of the posts were useful. The idea is to make a single hop IPA with a very woodsy/spicy hop. I've looked through...

This sounds great. May have to try something similar (with extracts). How do you handle the cocoa powder?

Update: I ended up making my kreik using a basic recipe from my LHBS, Wyease Lambic blend. It sat in primary for something like 6 weeks, and when it was time to rack on fruit there were NO cheries to be found. I ended up using some sour cherry syrup from one of my nearby Polish grocery stores...

How does this look for a recipe: I'm using a 3g boil for a 5.25g batch. Bitterness: 72 IBU OG: 1.060 FG: 1.010 Alcohol: 6.4% v/v (5.0% w/w) Grain: 5 lb. American Vienna Boil: minutes SG 1.105 3 gallons 6.6 lb. Light malt extract Hops: 1.5 oz. Northern Brewer (8.5% AA, 60 min.) 1 oz...

OK... now we're cookin! Can't wait for Sunday. One more question (ok, maybe a few more): I'm still extract brewing -- I've seen your PM set up, but haven't had a chance to replicate it. I'll use some vienna malt in grain bags, any thoughts on extracts here?

Thanks for the responses. Hooter: thanks for the tip on columbus/tomahawk. I'll throw that to the top of the list when I'm at the LHBS. DeathBrewer: Would Vienna be a good choice for all the hops on my list? (ie columbus, chinook etc?) Also, will European Northern Brewer be better than...

McGarnigle: I don't have a source -- just going by the BYO list here: https://www.homebrewtalk.com/f12/ingredient-guides-redux-107308/ The description sounded a lot like what I'm looking for: woodsy/spicy. Arneba: earthy sounds good, but the floral isn't quite right... maybe I shouldn't be...

Hey all: I'm planning a single - hop IPA (would do a SMaSH brew, but I'm still extract brewing). I'm looking for a woodsy, spicy hop; something similar to northern brewer. I was looking through the different hop lists stickied in this forum, and I'm having a little difficutly. I was hoping to...

As an aside -- you might look around for clones or info on DogFish Head's "Midas Touch" My understanding is that it was recreated from samples found preserved at archeological digs... and it tastes pretty good to boot. Midas Touch Golden Elixir - Dogfish Head Craft Brewery - BeerAdvocate and...

Thanks for the replys/help everyone. Any thoughts about how to speed up the process for the rye beer? I don't mind waiting for the imperial stout, since it's supposed to be ready around March anyways, but I was hoping to have the rye beer ready for friends coming for New Years. And as a...

I've made my last three recipes from "Beer Captured." Their flavors have been great, but instead of using priming sugar they called for boiling 1 and 1/4C DME and using that to prime instead. The first brew was an imperial stout, and it still hasn't carbed entirely. I figured that, since it's a...

So, as a doc, and budding hematologist (read: someone who spends a lot of time thinking about blood, blood clotting etc), perhaps I might be of some use here. I can't tell you how much blood will start to affect the taste, but I expect the major components that you'll notice at first will be...

OK: Here's what's in the tank currently: Thurn And Taxis Roggen Bier (from Beer Captured) 14oz Blegian Cara-Munich Malt 8oz German 65L Crystal 1oz British Chocolate Malt 24oz Rye Malt 6.6lbs extrat light LME 1oz Perle (Bittering) 1/4oz Saaz (flavoring) Pitched on Wyeast 3944 OG was around...

Thanks for the reply; I'll post the recipe for the roggenbier and my OG/anticipated FG. I'll also post some info on both of the beers I'm considering. Out of curiosity: I haven't seen much discussion about pitching to a cake from 1.060+ beer; what is the thought behind avoiding that?

Hey all: I'm hoping to both brew and bottle this weekend (my stores of drinkable beer are almost completely depleted...!) Currently in primary is a Thurn and Taxis Roggenbier out of "Beer Captured." I'm using Wyeast 3944 (Belgian Witbier) and was hoping to pitch the wort of my next beer...

I've been curious about re-using yeast cakes as well. Do the people who do this typically use a generic type yeast? What I mean by that is all the recipes I've read in my, admittedly limited, experience seem to call for different yeasts with different flavor profiles. Are the differences...

Dontman: I still haven't been able to resist "checking to see if it's carb'ed yet" at 3-5 days. I just get too excited about each new beer. Of course, my third attempt is bottle conditioning now, and my fourth is still in primary, so maybe I'll learn my lesson yet...

Cheers! sounds like perfect timing...