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I liked adding the spices during the boil just because I felt like for my first time I couldn't ruin or infect the beer. I know there are so many ways to do it. I am happy with this process. I added with 7 minutes left in the boil and the spices definitely came through.

My beer turned out (I don't want to say surprisingly) but surprisingly great. I used 5 cloves and my only change would be to use 1 less clove. The aroma was awesome and the flavor was really good too. Like I said maybe just 1 clove too many. But it was not bad. I will see if I can dig...

that place sounds pretty cool if he is willing to do that!

Brewed this beer last saturday (11-2-13). Not really sure why my OG reading was .01 lower than projected (projected OG=1.066, ACTUAL=1.056, could be that I didn't stir and do a temp check halfway through. I just didn't want to lose my temp. I also know I need to replace the braided steel thing...

Thanks! That's awesome! I am very excited to brew this! I went to the coop today and bought the coriander seeds and they smelled great. I am glad you have had success with a similar recipe. Have you ever bottled that beer before? If yes, how do you carb? We always use priming sugar (corn...

Here is what I was thinking after the feedback (thanks!): Winter Wonderland White IPA 1.066 OG; 1.016 FG; 70 IBU; 6.5% ABV; 4 SRM; Grain Bill Rahr 2 Row 7.5 lbs 58% White Wheat 5.5 lbs 42% Hop Schedule 60 min -- .75 oz Warrior 20 min -- 1.0 oz Cascade 10 min -- 1.0 oz Glacier 10 min -- 1.0 oz...

Awesome! I have brewed a few Rye beers before and never had to use rice hulls. I just lauter slow like I always do and it seems to go perfect! Excited to brew this beer!

Thanks for the tip on the coriander. And go ahead and use that idea on the glacier hops! What do you think on the wheat amount? Since my first post and someone advised increasing the wheat amount I was thinking: Rahr 2 Row 7.5 lbs -- 57% White Wheat 5.5 lbs -- 43% I just have not used...

I definitely am not 100% that I will use the coriander, still thinking about it. Thanks for the tips on the wheat amount. That is one of the things I was not sure about. I never had to use the rice hulls before, but because of the amount of wheat in this one I may have to use them. Thanks...

And I am not opposed to switching the hops. If that is maybe too heavy on the grapefruit with the cascade, maybe switch to something more spicy and floral would be more appropriate for this?

Hello everyone, I am putting together a White IPA recipe to be ready around christmas time, going to brew it this Saturday. I have never used Wheat malt before and was hoping that some of you could bring some insight and possibly look over my projected recipe and give some advice. I recently...

I brewed my winter ale on saturday. For some reason my OG was way low. I calculate using 65% efficiency, projected 1.082, actual 1.064. Recipe: Rahr 2-Row -- 13.25 lbs -- 80% Munich Malt 10L -- 1.25 lb -- 7% Caramel 60L -- 1.25 lb -- 7% Carafa II -- 5 oz -- 2% Belgian Candi Sugar Clear -- .5...

Cool thanks for the tip. do you use the crystals or the syrup?

My tentative recipe is: Stats -- OG 1.081; FG 1.020; 36 IBU; 7.9% ABV; 20 SRM; - Rahr 2 Row 13.5 lbs - Munich malt 10L -- 1.0 lb - Caramel 60L -- 1.0 lb - Carafa II -- 5 oz Candi Sugar Clear -- .5 lb @ 10 mins left in boil Hop schedule* 60 minutes -- Nugget -- .75 oz 20 minutes -- Mount...

This beer should be between 7.5-8% ABV. My tentative recipe is: - Rahr 2 Row 13.5 lbs - Munich malt 10L -- 1.0 lb - Caramel 60L -- 1.0 lb - Carafa II -- 5 oz Candi Sugar Clear -- .5 lb @ 10 mins left in boil Hop schedule* 60 minutes -- Nugget -- .75 oz 20 minutes -- Mount Hood -- .75 oz...

Cool. Hope it turns out well! I am just trying to figure out whether to do the cinnamon sticks in the fermenter or do it the way you did it. Also, in what way to do the ginger as well. And I believe you are right about the taste/aroma fading over time. From what I have read that seems to be...

Oooh that could be interesting!

Formulating a recipe for a winter/holiday ale. I would like to use spices but have never dabbled in this area before. I don't want to get too crazy so I think I will try to keep it simple for my first time. As of right now I am thinking of using ginger, cinnamon sticks, and dried orange...

Thanks PeterJ, I got a little self-conscious when I read C-rider's post the morning of my brewday. But I did want the nutty bready flavors from MO in this recipe. My oatmeal stout is pretty similar to this as well except I use 2-Row for the base malt and oats as well (and a different hop...

So I tweaked the recipe, I increased the C 60 to 1 lb and changed from the british ale yeast to the Wyeast 1056 American Ale. I realized I was using the british ale one but that doesn't make since if I am going more for the americanized version of the robust porter.