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I mixed mine all together. I quartered, baked, mashed and then added honey and baked again until it started to carmelize. Mixed it up and then put in the mash. Don't forget the rice hulls. Also make sure the pumpkin is at the temp you want your mash to be before you add or your temp will be...

5 Gallons Milk Stout 21,712

+5 Belgiun Tripel 21,462

15 Gallons + 20,240 20,255

5 Gallons Vienna IPA 10 Gallons Dortmunder

I don't think my software calculated the Honey addition correctly.

ABV is at 8.65% right now. I'll taste it before transferring. I might want to get it a little closer to original ABV.

Here's what I ended up brewing. Took a reading today. 1.012. Might top off with a little H2O when transferring to secondary. Vienna IPA Style: American IPA Type: All Grain Calories: 252 Rating: 0.0 Boil Size: 7.00 Gal IBU's: 90.48 Batch Size: 5.00 Gal Color: 7.7 SRM Boil Time: 90...

I was reading this article I BYO and the brewmaster from Left Hand gives some great insight. For one the chocolate malt should be double the roasted barley. Cheers! https://byo.com/stories/item/1155-milk-stout-it-does-a-body-good

Ok. It's been fermenting for 2 weeks. I gradually increases temperature to 56 degrees over the 2 weeks. Took a gravity reading and is at 1.020. Needs to be 1.015. There was still a layer of krausen on the top. I made a 2 liter starter for each 5 gallon carboy. Should I put it in dis ethyl rest...

Waste not

I love vienna malt. Just trying to play a little bit. I do have some pils laying around. I'll swap them out.

I have a bunch of Vienna and have been thinking about making an IPA with it. I know in Nugget Nectar they use 80% Vienna. I know it is technically an Imperial Amber, but at 90 IBU's it could be considered a Vienna IPA. Below is what have come up with. Let me know what you think. Thanks...

Brewed 10 gallons of a Dortmunder yesterday.

Well, this beer turned out really well. I can see myself making this regularly. Malty with a touch of sweetness from the Vienna. Very clean and refreshing. Goes down easy, maybe too easy. Thanks again for all the input.

Yeah, I was on the Great Lakes website and their Dortmunder Gold is spec'd at 30 with the same hops except for the Amarillo I added at flame out through the hopback.

Probably won't brew this for a couple of weeks. Have to free up a couple of fermenters

OK. I'm trying to make a recipe with grains that I have on hand. It looks like I have the ingredients to make a Dortmunder. I love Great Lakes Dortmunder Gold. I know there website says 2row and Carmel 60, but I'm gonna use what I have left over. Let me know what you think. DW Dortmunder...

Thanks. Racked on top of 3 vanilla beans scraped and chopped. Soaked in vodka for 2 weeks. I'll post when ready to drink. The plain sample by itself tasted really nice and silky. Thanks again

Thanks Copbrew133. I thought those could have been the reasons. Just nice to have this forum for the advice and reassurance from those who have been there and done that. Now when it comes to bottling, should I prime as I normally would or cut back a bit on the priming sugar?