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This is the first time I have ever written a recipe for an IPA and I'm looking for some pointers, my current recipe is for a Belgian influenced English IPA. Batch size: 25L Mash: 65oC Boil size: 35L Yeast: Belgian ale yeast Grain: 4 kg Pilsen 2 kg Munich 0.5 kg Aromatic 1 kg...

I am starting a brewing session with some friends for the first time and have formulated a recipe but do not want to make a fool of myself by making a crappy beer so I wouldn't mind if some of you guys could give it look over first please? Too many times have I tried something spectacular only...

I am starting a brewing session with some friends for the first time and have formulated a recipe but do not want to make a fool of myself by making a crappy beer so I wouldn't mind if some of you guys could give it look over first please? Too many times have I tried something spectacular only...

I was brewing a bitter in a electric bin using the biab method at 65 celcius when I walked away from the mash for a while, upon returning the temperature had risen to 80 thus I assumed that I had wrecked the grain and removed it and decided to just move onto the boil... However I also mesured...

Hey all, I have written a recipe using Beersmith for what I hope will be a York Terrier clone, I plan to brew this next Wednesday and in the mean time wouldn't mind some feedback on it if you wouldn't mind... I assume most of you have never drank any York beer, the Terrier should be a hoppy...

Hey all, I have written a recipe using Beersmith for what I hope will be a York Terrier clone, I plan to brew this next Wednesday and in the mean time wouldn't mind some feedback on it if you wouldn't mind... I assume most of you have never drank any York beer, the Terrier should be a hoppy...

Hey, How would one exactly go about formulating a recipe from scratch for all-grain brewing? I've tried previously but my beers have never been quite right, they always come out not tasting like any beer I've had before... So, what processes do you guys go through when formulating a recipe...

So then, I'm intrigued as to what the general concensus is on mashing... How do you guys go about mashing and sparging your grain? Whats your process? Personally I use BIAB brewing and sometimes mash at as low as 60c/140f for up to 2 hours! :p Although i have heard of some people mashing at...

This is my first proper All-grain batch and I'm looking for some feedback on a stable English bitter recipe I've concocted. 5kg/11lb Maris otter 300g/11oz Crystal 100g/4oz Chocolate 50g/2oz Black 300g/11oz Munich 250g/9oz Wheat This will be mashed at 65c/ 149f for 2 hours using the...

I have been experimenting with a recipe for a nutty, full bodied and malty but not sweet brown ale and I am on the verge of brewing it. However, I'm worried there's something obvious wrong with my recipe and/or calculations. Thus, I'm hoping you guys could have a look over it for me and give me...

I have been experimenting with a recipe for a nutty, full bodied and malty but not sweet brown ale and I am on the verge of brewing it. However, I'm worried there's something obvious wrong with my recipe and/or calculations. Thus, I'm hoping you guys could have a look over it for me and give me...

Hi guys! Well... Im relatively new to brewing with individual ingredients as opposed to kits and well... I can never get the taste quite right. So... Im hoping you guys could give me a hand formulating a recipe for a dark mild beer... Here are the ingredients I have at hand: Liquid malt...

What happenes to the charactaristics of a generic yeast as you increase the specific gravity of your wort? Ive heard that when producing Newcastle brown ale they blend 2 beers together to produce then final beer... One super high gravity beer and one low gravity beer... And im wondering what...

Hey all! Ive got a empty primary and a jar of horlicks powder so im wondering... Is it possible to brew beer out of horlicks powder? If its not... Is there any other product similar to horlicks that I can buy at any shop that I can make beer out of? Im fed up with the hour drive to the home brew...

Is it possible to make your yeast last forever by adding it to a gallon of water with a teaspoon of sugar in it then when you need to use it taking a half of it off to pitch into your wort and keeping half of e yeast back from the original gallon then making it back up to a gallon with water and...

Is it possible to restart the fermentation of a barley wine weeks after mistakenly adding stabilizer to it?

What are the advantages an disadvantages or is it even possible to use bleach alone to sanitize?

What are the disadvantages of using 80% sugar in your wort compared to using DME etc?

Would it be possible to use a large slow cooker as a vessel for BIAB mashing? Plus what is the grain to water ration (in metric) for BIAB mashing?

3kg Brown sugar 0.050kg Crystal 45 0.100kg Crystal 60 0.050kg Crystal 80 0.050kg Amber 0.050kg Chocolate 0.005kg Roasted Barley 25g Admiral 60mins 10g Fuggles 30mins 10g East Kent Goldings 5mins Wyeast West Yorkshire 1469