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Thanks. I think you are right that I need some extra evaluators. I'm going to bring it to my LHBS and maybe a few local brewpubs to get their input.

Thanks for the advice on blending vs H2O. I might blend a few gallons with a Belgian Golden Ale and see what the results are. I'm not quite ready to give up on it, but also don't want to spend more time if the efforts are futile.

I hadn't thought about the wood contact potentially creating a solvent-like aroma, The flavor profile is excellent apart from the backend of the nose, which is rather strong. It's complex with a dark caramel backbone, pronounced oak and sherry notes, slightly sour with a bit of a nutty flavor...

I brewed 20 gallons of a Belgian Dark Strong Ale (1.081 OG) and fermented with WLP530 for several weeks before pitching WLP655 Belgian Sour Mix. I transferred to a Sherry oak barrel I picked up and let it age in ambient temps for over a year. I transferred it to secondary fermenters to let it...

Brewed this about a month back for our homebrewing COOP. I added 3oz of Cascade in the dry hop. A huge crowd pleaser!

You're right that the dry hop profile isn't extreme. 4.5 oz of Citra/Cascade as a dry hop with another 4.5 oz in the last 5 min gives it a very fruity aroma and great flavor profile after about 2 weeks in the bottle. I've brewed it many times with great results and feedback. At 48 IBU, it's not...

15 gallons 35lbs Pilsen (or Pale Malt) 2lbs, 1 oz Caramel light (10) 1lb, 8oz Carapils Mash @ 152 for 60 min .75 Summit @ 60 min 1.5 Cascade @ 30 min 1.5 Cascade @ 10 min 2.25 Citra @ 5 min 2.25 Citra @ flameout/whirlpool 2.25 Citra + 2.25 Cascade dry hop in secondary S-04 1 liter starter

Great information. Thanks!

I imagine you will soon be brewing some of the best beer in Ecuador. What is the craft beer scene like there?

I work with an importer to get malt from Germany as the Indian malt produces about a 30% less sugar yield. The hops and yeast I bring over from the states. The last trip I was asked by TSA to open my carry on which was packed with hops and specialty grain. They just looked at me.

I culture yeast from dry packets as getting liquid is a bit of a challenge. I used about a liter of slurry of Safale S-04. It you are pitching it dry, I would suggest using 3 packs. Any clean ale yeast should do the job.

This looks delicious and very straightforward. Thanks for the post!

Yes, in fact, I do. Water boils at 199 F here, which affects the % utilization of the alpha acids. I haven't found a chart which correlates boil temperature and hop utilization, but I adjust by making my 60 min additions at 90 min. This seems to get me pretty close.

I live at 7000 feet above sea level in the foothills of the Himalayas. Here is a recipe I have tweaked over the past year. I'm very happy with the results. 15 gallons 32# Pils 4.5# Caramel Light (8-16) 1.5# Munich 1.5# Wheat 1.5# Melanoidin Mash @150 OG: 1.061 FG: 1.011 2.5oz Summit @ 60 min...

I brewed this using the adjusted recipe and it turned out fantastic. The hop aroma and flavor is off the charts and balanced really nicely with the high alcohol content (ended up at 12%) and a nice malt backbone. I've received fantastic reviews on this from members of our beer COOP.

I brewed the following recipe and it turned out pretty darn good. However, I noticed a slightly grapey taste in the middle of the beer. Any ideas where this could be coming from. Fermentation was at 68-70 F. 7 lb Pale Malt 1 lb Dark Caramel Malt (60) 11 oz Chocolate Malt 11 oz Roasted...

ADJUSTMENTS 5.5 Gallons OG: 1.100 FG: 1.025 ABV: 10% IBU: 95 SRM: 9.3 18 lbs Pale Malt 1 lb Caramel (10) 1 lb Munich 1 cup sugar Mash @ 151 for 60 min FWH - 1 oz Citra (13aa) 90 min - 2.5 oz (combination of cascade, chinook and citra) Whirlpool - 5.5 oz (combination of...

Thanks Logdrum. I live in the Himalayas so I don't have easy access to a reliable water analysis. Perhaps I should take some back with me to the states some time to get it analyzed. I know it is fairly hard water, high in calcium.

Thanks for the great suggestions. Do you add the sugar during the boil? I have never used sugar as an adjunct before.

I'm working on an Imperial IPA recipe and could use some feedback. Here it goes... 5.5 Gallons OG: 1.100 FG: 1.025 ABV: 10-11% IBU: 120 SRM: 9.3 16 lbs Pale Malt 3 lbs Caramel (10) 2 pounds Munich Mash @ 151 for 60 min Combine the following: 3 oz Cascade + 3 oz Chinook + 4 oz Citra Add 1.5...