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I have a IIPA in the works where Mouteka is paired with Nelson Sauvin at a 1:2 ratio for late additions. It will be bittered with Pacific Jade and dry hopped with Galaxy. I'll let you know how it turns out.

Update! I brewed this last week after making a nice 2L starter with the 3787. Brew day went well and I just pulled a sample. After measuring a 1.084 OG last Sunday, the monster yeast has brought it down to 1.011 already. Wow... The sample tasted great, lots of fruity esters but definitely...

Go for it if that's the case! My concern was that the amber, biscuit, and crystal would trip over each other, but that's totally a stylistic call. Let us know how it turns out.

I'd recommend removing the Amber malt for simplicity sake. If it's for color, you'll get it from the crystal.

To modify the hop additions would you recommend either of the following: .4 oz Target at 60 .2 oz Target at 20 .25 EKG at 10 or .4 oz Target at 20 .2 oz Target at 15 .25 oz EKG at 15

I wasn't planning to use this cake for my New Zealand IIPA; I was instead planning to use San Diego Super Yeast. That's not a bad idea, though. I'll either pitch it right on the cake, or harvest it in a jar for later use.

I've got a few bigger beers on the horizon (tripel brewing now, IIPA and Wee Heavy on deck), and I want to make an easy drinker to break things up. I've been enjoying a lot of ESBs lately and want to try my own. Here's my recipe. Let me know what you think. I'm going for a slightly heavy...

I'm going to attempt my first "big" beer tomorrow - a Tripel that will come to 9.1%. I have a 3 gallon setup and will be using approximately 8.8 pounds of grain, with an additional 1lb of candi sugar to throw in the boil. The rest of the beer's specs are listed below: OG: 1.089 FG: 1.019...

3 Gallons of Blonde Ale 857+3=860

From my limited experience (about 10 brews), the type of priming sugar has had no affect on the taste of the beer. I've primed with brown sugar, honey, and corn sugar and was not able to taste any of those in the final product. I have noticed that my beers with sharper flavors evident 2-3...

Sorry - meant to say enzymes, which won't be a problem since you're mashing with other malts. The flu is getting to me.

Looks good generally. I just made a crowd-pleasing Rye IPA and our recipes look pretty similar. A few suggestions: - I'm not sure what the flaked rye is going to do for your flavor profile. Since it's not malted, you won't be able to extract the sugars you would out of the rye malt. I'd...

Unfortunately, 3 gal is my max. The 5 gal boil pot I have is the biggest that can fit between the small space between my stove and the microwave above it. Apartment living has its drawbacks and low capacity is one of them. My intention is that the 1/8 lb of carapils will aid in head...

I was brainstorming tonight before my trip to the LHBS tomorrow. I adore Schlafly's NZ IPA and want to make an attempt at one. What do you think of this attempt? 3 gal OG: 1.092 FG: 1.019 SRM: 12 SRM: >100 8 lb American Two Row 1 lb Munich 1 lb Crystal 40 .12 lb carapils...

Can I rely just on the yeast to reduce the FG to around 1.012, or should I repitch the same or different yeast to get down to the low teens?

I'm glad you said this! La Fin Du Monde is one of my favorite beers and the style i'm looking for in this beer. Interesting that I'll put the sugar in the boil. What's the difference between adding it to the boil and not the mash?

I'd like to take a stab at a tripel for my first Belgian beer. It's named after the street I live in in Washington - sometimes you need a strong beer to venture out there in the day time. What do you think about the recipe? Please help me improve! H Street Tripel: 3 Gal OG: 1.083 FG...

Sorry, I forgot to include. OG: 1.058 FG: 1.014 IBU: 27 SRM: 7 Would replacing the nugget hops with centennial bring more of a citrus flavor that I'm going for. What are thoughts on nottingham yeast?

After much prodding for my wife to make her a "lighter" beer, I've come up with the following recipe. I'm pretty confident it'll yield a beer that is light in color, only slightly hoppy with a clean, crisp taste. I'm not one for staying within a style, but I'm curious to see what style this...

I think you'd need more than that. I just brewed a 3 gal winter warmer and used 1/2 tsp each of all spice, cinnamon, nutmeg, and clove. The sample I tasted had a very nice subtle undertone of spice - I think it was just the right amount. Good luck!