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Hello all, This recipe is a modificaiton of the JZ and northern brewer Czech Pilsner style. I have never brewed this style before and I figure I will give this lager a try over the last few cool months we have. I'm using Chicago Lake Michigan water so I plan to cut it 1:1 with reverse...

This looks great. Thanks for the help. Last thing is that I have 3.15 lbs Munich LME (see original recipe) I was planning on using. Will this make a big difference compared to the 2.5 lbs amber DME you are suggesting? (Other than slightly increasing the OG)

Corn sugar is to boost abv while keeping the body light and not overloading the malt profile I ran my original recipe through beer calculus and got 71 SRM and 57 IBU

THANK YOU. I think you are correct. Too much dark stuff. However, in researching this style one common thread about Black IPAs seems to be that they all use some Carafa III. The max grain I can handle with my setup is ~7lb How about: 5 lb 2 row .5 lb Carafa III .25 lb Chocolate 1 lb Briess...

Oh yeah... I'm doing a standard 5 gal batch with a ~4 gal boil Too much chocolate?

I'm making a partial mash Cascadian Dark Ale (aka Black IPA) It is my first de novo partial mash recipe. Any suggestions/alterations? Mash at 153F for 1 hr: 3 lb 2-row malt 2 lb De-husked German Carafa III .5 lb British Chocolate malt 1 lb Breiss caramel 80 Other Fermentables...

Thanks! I just don't want to leave it in the primary too long because it will be on the yeast cake. Maybe I'll do 2 months. At what point during your six month secondary fermentation did you add the oak chips and bourbon?

This is my 5th batch and I'm really excited because it seems like people rave over this beer. I usually only use a secondary for beers that I really want to clear up or dry hop. In that light, I think I will only be using a primary fermentor for this Porter. Probably let it sit for about 6...

Not very good. came out with not much flavor at all, except for off flavors that is. Very subdued malt flavors and a color that sort of reminds me of newcastle. But a very old and skunky newcastle. Of course I forgot to crush my grains and fermented at too high of a temp, so there ya go. I...

Have just started brewing myself, I know the statement above is next to impossible. I actually think it is good practice for a new brewer to taste their first few batches early and often. Gives you some appreciation for how your brews are condition/carbing in your particular home brewing...

I'm also from Msp/StP originally and now in Chicago. Honkers Ale is good but it's no Summit EPA. I ordered the Extra Pale Ale kit from Northern Brewer last week. People rating that kit say its great and turns out alot like Summit EPA. I'll be brewing it next, here are the ingredients...

Yes. The grains were crushed.

Ahhhh yes. I had some left around and figured they might bring something to the table just steeping at 160 for 50 min. I'm new at this and don't really know what I'm doing. But I'm having lots of fun:rockin:

Thanks for the quick reply. I just finished brewing less than an hour ago, so this baby just hit the primary. My boil size was 4gal and it looked good and dark then. It must have lightened up when I diluted it to 5 gal in the primary. Oh well. Here was my recipe.. Steeped 50 min at...

Long time reader first time poster. So I just finished brewing my 4th batch, an irish stout. The color is dark brown, far from black, and quite the opposite of what I was expecting a stout to look like. Should I expect the color to darken as it ferments/conditions? Is there anything I can do...