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That sounds great. I think I'll brew up a batch for the fall. Keep us updated on the tastings.

Thanks for the replies. I will look up the guidelines for the Dortmunder Export. Can you tell me of a commercial example?

32 views and no other opinions?

WL 830 I was thinking of using the pearle as the bittering hop and the saaz for flavoring and aroma. I can't figure out if this would make a better Bohemian Pils of a Helles. Which ever category the grain bill fits into will determine how I hop the beer.

So I was getting my grains and somehow added an extra pound of Munich malt to my grain bill. What style of beer would you label this: 8.5# Pilsner malt 1.5# munich malt .25# light german crystal malt - 10L .25# melanoiden malt I have Pearle and Saaz hops that can be added in any...

Any advice on how long to leave it on the oak?

Thanks for the advice. I put the chips in the secondary and splashed them with bourbon so they were just damp. They will sit that way until I secondary the beer in 7 days.

16 views and no replies? Has anyone brewed a Bourbon Barrel Porter?

Or you could just put water in the keg with a little bit of yellow food coloring. j/k :D I agree with the other posters, make a blonde ale.

What do you all think of this recipe? Recipe Specifications -------------------------- Batch Size: 5.50 gal Boil Size: 6.57 gal Estimated OG: 1.056 SG Estimated Color: 28.4 SRM Estimated IBU: 26.0 IBU Brewhouse Efficiency: 70.00 % Boil Time: 60 Minutes Ingredients...

As an all-grain brewer it is invaluable to me. It has helped me become more efficient in my mashes. I would say the only time it might not be necessary is if you are and extract brewer and give your brew plenty of time to ferment.

Pearland, TX Calcium(Ca): 22.1 ppm Magnesium(Mg): 4.6 ppm Sodium(Na): 139.0 ppm Sulfate(SO4): 4.0 ppm Chloride (Cl): 75.0 ppm Bicarbonate(HCO3): 345.0 ppm PH: 7.9 PH

I have a detailed profile for Pearland if that would help.

Dude, you need to re-yeast your beer. Trust me.

Just try to get any dry yeast that is neutral in flavor. Any of them should work for you.

I used about 2g of dry Nottingham yeast split between the entire batch. It is pretty easy to do; I know you will be much happier with your beer about a week after doing this.

I had an IPA do this. the beer was very sweet with little to no carbonation. I ended up popping every cap off and putting a few grains of dry yeast in each bottle and re-capped them. After one week they were carbed up and did not have a sweet flavor anymore.

Here is my red recipe. I just tasted it last night and it was excellent. 11.00 lb Pale Malt (2 Row) 0.50 lb Caramel/Crystal Malt - 80L 0.50 lb Melanoiden Malt 0.25 lb Aromatic Malt 0.13 lb Roasted Barley 0.06 lb Chocolate Malt 1.00 oz Goldings, East Kent [5.00%] (45 min)...

It also depends on your efficiency.

This was only brewed 10 days ago and was bottled 2 days ago. I did not rack it to the secondary since hefe's are not suppose to be clear anyways. I don't know if the rice hulls were old, they were just what my LHBS had. As far as the last runnings it was around 1.015 if I remember...