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  1. The-Baron-of-Charnwood

    AG American Barleywine - critique please

    At 100+ IBUs, I wouldn't add anymore bittering hops. Good luck with the brew! Make sure to aerate the wort and use plenty of yeast nutrient to help the buggers out.
  2. The-Baron-of-Charnwood

    Cascade Focused Ale

    If you really want to highlight the hops, I'd go with a standard IPA. I'd drop the roasted malt, the 120C addition, and the munich malt to simplify the malt profile and really bring the hops to the forefront. You could add some flaked barley or carapils to ensure a good head.
  3. The-Baron-of-Charnwood

    AG American Barleywine - critique please

    Overall, I think that looks really good. A couple changes I'd suggest: Mash lower: aim for 148. Your final gravity is pretty high and you don't want this to be cloyingly sweet. A lower mash temperature will help increase your attenuation. Drop or increase the late hop additions: the hop aroma...
  4. The-Baron-of-Charnwood

    Recipe with Flaked Wheat and Pilsner

    I'd suggest a Belgian Wit. Also, I might suggest a short protein rest (~10 minutes at 130 degrees F) due to the high protein content of wheat and since pilsner malt tends to be less-modified.
  5. The-Baron-of-Charnwood

    Carapils is cheating . . . isn't it?

    Thanks pjj2ba! I mash in a cooler so I'm thinking I might add a protein rest for 20-30 minutes at about 1 qt water/lb grain and then add hot water to bring the mash temp up and about 1.5 qt/lb. Currently, I do a single-infusion mash (usually around 1.5 qt/lb) and a mash-out to bring the temp to ~165
  6. The-Baron-of-Charnwood

    Carapils is cheating . . . isn't it?

    So, how long of a protein rest would you recommend? At what temp?
  7. The-Baron-of-Charnwood

    Rye IPA recipe

    If you've never done a mash before, look into "Brewing in a Bag" or BIAB. That's the easiest and cheapest way to transition to partial mashing, which is required by the recipe you wrote. Boiling hops for 60 minutes still drives off any aromatics.
  8. The-Baron-of-Charnwood

    Rye IPA recipe

    These are grains that need to be mashed, so I assume you're mashing them. In that case, 165 is WAY too high of a temp. Not sure how much residual sweetness you want in this, but the range of acceptable mash temps is mid/high 140s to mid/high 150s (lower temp generally makes a drier beer). Also...
  9. The-Baron-of-Charnwood

    House IPA

    I agree with the previous poster that 153 is a bit high for an IPA. I would go with 150 in my system. But then again, you are doing BIAB. Not sure of your system or how many batches you've done this way, but I'd be willing to bet you lose somewhere around 5+ degrees over the hour. In this...
  10. The-Baron-of-Charnwood

    barleywine- missed OG

    I wouldn't add sugar to boost barleywine's gravity. You'd have to add a lot of sugar and you'll thin and dry the body out and a good barleywine is anything but dry. You could add LME as KeystoneHomebrew suggest. Personally, I'd just call it an Old Ale instead. And I think an oak-bourbon Old Ale...
  11. The-Baron-of-Charnwood

    conical fermenter heater/cooler

    I'd just like to point out that the author of that manual is none other than Ron Swanson.
  12. The-Baron-of-Charnwood

    Has anyone tried 2 batch sparges?

    I have never done two batch sparges, but my concern would be over-washig the malt and extracting tannins. Has anyone had this issue? Thanks!
  13. The-Baron-of-Charnwood

    IPA Recipe - Too much crystal?

    Crystal malts add unfermentable sugars (dextrins) which contribute to body and residual sweetness. A higher AA yeast will dry out the beer, but it still won't be able to ferment the dextrins from crystal. Also, 2-row is a base malt and needs to be mashed. So you don't want to steep it unless...
  14. The-Baron-of-Charnwood

    Brown ale recipe

    IMO, 10 oz of Chocolate is a bit much and might over-power any of the toasty/biscuit flavors you're hoping to get from the Amber. Also, it's hard to evaluate a recipe when some key information is missing (batch size, yeast, brewhouse efficiency/anticipated gravity, etc).
  15. The-Baron-of-Charnwood

    I let the fermentation get to hot

    Give it some time!
  16. The-Baron-of-Charnwood

    Here's an actual recepie. Input?

    I've never brewed with honey, so I'm not sure how much honey flavor is left after fermentation. I would second the concerns over spicing that SC_Ryan brought up. Pick one or two spices and go with those. Also, with an OG in the 70's and only 10 IBUs, I think this beer may end up a bit on the...
  17. The-Baron-of-Charnwood

    barley

    Marris Otter is a winter variety and happens to be my favorite base malt. But most are spring varieties.
  18. The-Baron-of-Charnwood

    Should I use US-05 or Nottingham yeast for an amber ale and a porter ale?

    Nottingham can get above 80% attenuation. I've heard of people getting close to 90% AA with it. I've had good results with US-05 and closer to 75% AA. So I'd use the Nottingham for whichever one you want to be drier.
  19. The-Baron-of-Charnwood

    Smoke n Salt - Brown Ale AG Recipe

    Bump. Come on, someone must have an opinion on this recipe!
  20. The-Baron-of-Charnwood

    Recipe Help Brown ale

    I'm also formulating a brown ale recipe myself! Your recipe looks good for the most part, but here's my 2 cents: -You have a lot of (dark) crystal in there, 15% of your total grain. The crystal (and especially the Special B) will impart dark fruit sweetness. I would significantly reduce the...
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