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Yes, I have Brewtarget. However, I dont know how to go from the %'s to actual amounts if grain to use.

Ha! I've had this before and believe me there is plenty of rye. Especially considering the spiceiness it gets from the hops. It's fine. :D

Hello Everyone, I am trying to convert a commercial recipe from a local brewery into a 10 gal all grain batch. I received the following information about the recipe: ‎62% two row 10% rye malt 10% flaked rye 10% carabrown 5% Munich 10L 2% white wheat 1% de-bittered black...

I've found that the recipes from radical brewing have turned out well for me.

Keep us updated on how this turns out! :mug:

I have brewed a hibiscus pale ale that came out fantastic. I just added the dried petals as I would with dry hopping in the secondary. I added 2 oz per 5 gallons. Let me just note that the hibiscus flavor was very present, which i found to be quite delicious, but if u want it to be a more subtle...

Did this end up working for you? Btw I love the tap on that thing!

I would set the temp a little lower than the one you're seeking. This is because the temperature of the fermenting beer in the carboy is a little higher than the temperature in your fermentation chamber and would therefore be closer to the temperature you're aiming for. I too just picked up a...

Hello fellow HBTers, I was wondering if anyone on here has personally brewed or drank a version of Randy Mosher's Saison Buffoon from Radical Brewing? I have both the french and belgian saison yeasts from Wyeast and wanted to do a 10 gal batch to split. Im concerned after doing research...

I started with 4 oz of the whole dried peppers and then took out the seeds and veins to reduce the amount of heat they would give off. Ended up with 2.57 oz.

Hello fellow homebrew talkers, I have recently made a chipotle chile beer. When I racked it into the keg, the hydrometer sample I took tasted way too spicy. Is there anyone out there who has had this problem in the past? Is there any way to dull down the spiciness or is it a lost cause? :confused:

I'm not 100% sure but I think that if you're using dried coconut and then toast it, you shouldn't have too much trouble with head retention (at least I didn't). I also used 3/4 lb of flaked oats as well to help with the head.

I had great results only using a lb of toasted coconut in a 5 gal batch. Could definitely notice the coconut in the taste but it was in no way overpowering.

+1 on that. Find a tried and true belgian double recipe and then just rack this on top of the oregon purees. I use the oregon blackberry puree every time I brew up a blackberry wit (SWMBO's fave).

Man that sounds like it has the potential to be an awesome beer! How far along into fermentation do u plan on adding it?

I like to use a lot of ingredients that most people wouldn't associate with beer. I think one of my favorite recipes is ChocoCoco Porter which uses alot of chocolate malt and the addition of toasted coconut to the secondary. It comes out really nice. You almost get notes of vanilla and oak from...

5 bucks?...from the projects I've seen on here, they look like they cost quite a bit more than that.

Ok cool. Using flour doesn't add any taste or flavors? I'm thinking that a tsp of flour in a 5 gal batch is negligible.

Just to be a little more thorough, I want to Add that this takes place in very short periods of time. The clearing starts to become evident after only 1-2 weeks. Is it common for this to occur this soon?

+1 on the perlicks! They are smooth as butter, my brewing buddies have normal taps and have to dismantle and clean them much more often than I do because they tend to stick much easier. I also say go for the outside taps. You will probably eventually upgrade to these later on anyway and they...