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I'm trying to put together a recipe with what I have on hand. Here's what I have - Grain 25# - german pilsner 8# - munich 1# - caramunich .5# - aromatic 1# - crystal 10 1# - carafa II Hops 2 oz Northern Brewer 3 oz Tettnang .75 oz Hallertau 5 oz Cascade 2 oz Columbus 1...

Final followup. I'm finishing the last of the Vienna. It turned out to be almost exactly what I was looking for, a maltier version of Negra Modelo. I'm going to make more soon, hopefully without all of the drama.

Just to follow up. I did mix the two batches, giving me a total of 7.5 gallons into a 6.5 and 3 gallon carboys. After three weeks the gravity was 1.011. Beersmith calculated the FG at 1.014. With the low mash temperature I was afraid that it would come in at 1.005 or less. I've now started...

I am definitely in the market for a reliable thermometer. I guess I've been depending on a cheap digital one and that wasn't very smart in hindsight. I'll check out the thermopen. Thanks for the recommendation.

Good suggestion but no malto-dextrin in inventory. I don't know what a dry Vienna would taste like and it definitely isn't what I was looking for. I made a two gallon batch of Vienna and Munich, mashed at 158. Boiling now. I don't know if mixing it will help but I don't suppose it would hurt.

I just completed a mash of a Vienna lager. Single infusion target was 155, which I hit. However, after the mash I noticed that my thermometer was reading ambient 100 df when the actual temp is only 93. It appears that due to a faulty thermometer and, my negligence in not checking it, my mash...

Thanks for the suggestions and I apologize for not responding sooner. I made the IPA with DSmith's suggestions but I used lactic acid instead of acidulated malt. I downloaded the EZ Calculator and it worked well. It is very intuitive (less complicated). I liked that about Palmer's...

So, according to Palmer's spreadsheet, with my straight tap water I can brew a "very malty" beer with an SRM between 12 and 17 with no water adjustment (oktoberfest, brown ale, and many others). And with what I consider minor additions of gypsum and calcium chloride I can brew an IPA between 10...

Thanks for the quick replies. DSmith, do I not need to increase the Cl to balance the SO4? (My tap water has only 2.4 ppm sulfate, which I forgot to include in the OP). mabrungard, I'm using Ubuntu and LibreOffice. The Bru'n Water spreadsheet isn't working very well for me. None of the...

I recently got an analysis of my tap water. I'm planning to brew an IPA (SRM 11.8) and I've been trying to figure out the water profile I need. I've read Palmers chapter 15 and I've been trying every calculator I've found referenced on this site but I would like some feedback to verify my...

Lots of firsts going on with this recipe. It's my first English style pale ale, I have new equipment and I've never used S-04 yeast. Even with all of those variables this turned out to be a great beer. I made another batch yesterday with only minor changes (out of Williamette!). I...

Pellets.

Grain 13.50 lb Pale Malt (2 Row) US (2.0 SRM) Grain 87.10 % 2.00 lb Caramel/Crystal Malt - 40L (40.0 SRM) Grain 12.90 % Hops 42.00 gm Magnum [14.00 %] (60 min) 56.5 IBU 40.00 gm Crystal [4.30 %] (15 min)...

In December I made a torpedo inspired IPA. It was great but didn't last very long. I'm no good at describing flavor/aroma but I would say that tropical is close. I will definitely make it again. My hop schedule - 42 gm Magnum (60 min) 40 gm Crystal (15 min) 28 gm...