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Have you retried this recently? Or gotten satisfactory results?

Tested this one last week. It's sitting in the fermentor for another week then will be dry hopped for a few days before bottle conditioning. Batch Size: 4.5 Gallons Estimated IBU: 30 - 40 OG: 10.63 Estimates (Expected) FG: 1.018 - 1.022 Expected ABV: around 6.0% SRM: 11 This could be brewed...

I'm looking for a deep reddish color. If I cut the crystals too much, the color will lighten up to a point where I don't want it to be. Maybe cut those then add in 1/2% chocolate malt to get the color back? .5 lb Special B .75 lb Crystal 30 1 oz Chocolate That brings the color to 25 SRM...

This is why I test recipes here! I've never worked with honey malt, I didn't realize it was a specialty malt. So... Cut Honey Malt to 1 lb, increase 2-row to 8 lb?

So here it is. Thoughts? Batch Size: 5 Gallons Estimated SRM: 24 Estimated IBU: 28 Estimated OG: 1.063 Estimated FG: 1.015-1.020 Mash: 150 F for 1 hour; 4.5lb American 2-row 4.5lb Honey Malt 1.5lb Crystal 30 .5lb Special B Hops: 60 min: Cluster, 1oz 30 min: Simcoe, .5oz 5 min: Simcoe, .5oz...

I made a smoked porter using about 20% cherry smoked malt in my early days... Smoke was nearly overpowering when the beer was fresh, but it mellowed with age. I would say, using rauchmalt, which has a lower smoke character, 15-20% should serve you pretty well. If you're going to make this a...

I don't see where this could go wrong. Is it liquid caramel like a syrup, or caramel candies? If it's soft milk caramels you might get more mouthfeel from the lactose, like in a milk stout. The proteins could possibly be problematic (I have nothing but suspicion to back that up, however.)...

The beans will provide more aroma that you'd probably miss with the extract alone, which will mainly contribute to flavor only. You could reduce the number of beans, but I wouldn't recommend omitting them completely.

Depends on how powerful you want the flavor. I would start with between one-half and one tablespoon per gallon, that'll probably throw a decent flavor when combined with the beans. If you want more just dial it up as you go along.

Use all five in the secondary next time - vanilla is a delicate flavor to begin with, so a lot of orange could easily cover it. If you want more, try a (high quality) vanilla extract. Vodka will suck some of the flavor and aroma out, but a good commercial brand will be much more potent. Make...

Exactly the thoughts I was having when I tried it. Had some nice crisp ones from the orchard just waiting around, so in they went. Almost done with primary now, just another day or two and it'll go on the dry hops.

Thought about that, but I've never used BRY-97 and I kind of want to check out the profile it gives, if any.

So I just brewed a 1-gallon batch of this, but here is the recipe scaled-up. 5-gallon Batch (Extract) 10 lb Pilsner Liquid Malt Extract Hops: 60 min: 2.5 oz Chinook 30 min: 2.5 oz Cascade 10 min: 2.5 oz Chinook 5 min: 5 apples (about 2.5 lb) in slices, seeds and stems removed. Skins left on...

Thanks for the tip on the 45 min hops, probably won't do that. As for the Special B, I'll probably cut it to 3/4 lb, but I really do want a high amount of medium body which I plan on getting from that. I saw the bourbon yeast on Northern Brewer's website. This was the description: "From a...

Yeah, I really wanted the raisin/fruit character from the Special B to be a large player. I put the Crystal 60 in as a medium-body place holder, almost. My goal was to balance the sweetness from the Special B with a larger hop schedule, so maybe I'll pull the 60L out altogether and increase the...

Minor Edit: My amounts were a little off there. The Rauchmalt is actually 1/2 lb, not 3/4, and the Crystal 60 is actually 3/4lb, not 1lb. Still, would you suggest maybe reducing the Crystal 60 to 1/2lb or 1/4? 3/4lb Makes the crystal 6.25% of the grain bill.

Just wrote out this recipe today, picked up the ingredients and will brew in a few days, but I'd like some thoughts on how this might go! Any tips will be great. I'm still a little nervous about fermenting something of this gravity, because I've only ever done things that get up to 1.050/1.055...