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Thanks everybody - I know that I'd be better off with 70% 2 row etc. and that's probably the way I'll go, especially after the responses. Has anyone ever tasted anything this malty before? Or even graff? As far as the apple juice fermenting dry, my thought was that with all the malt and juice...

Thanks for the response. I hear what yo are saying, and that was my initial direction. Then I thought that was what everyone would do. I know about 90% of this is specialty malts, and normally, depending on situation kept below 30 %. I was trying to go crazy with it a bit. Anybody else try...

My buddy and I chopped up and roasted the pumpkin first - then put into primary bagged - we cut off any burnt tips first. Not bad, but next time i recommended we use 6 pumpkins instead of one and to put in secondary...

All 5 gallon batches 3 Kolsch 1 Pumpkin 1 Stout 1 Belgian Wit 3 gallons Frontenac wine:rockin: 33+27190=27,223

Hello everyone! This is my first post, so please bear with me... A friend recently requested that I create a beer with apple juice instead of water. Full mash and hop additions and apple juice instead of H2O. I set about trying to come up with a recipe before I looked around for examples on...