Search results

Why did you use Magnum hops at flameout? I'd only use them for bittering.

When I load this recipe in I get a predicted IBU level of 13. That's actually slightly low for a Cream Ale, or even a Blonde Ale for that matter. 8.55 is just through the floor low. Strength and color are about right for each though. I have a Cream Ale right now that's at a predicted 18 IBU and...

I used 1 oz bags of hops too. Just 2 of them.

For me it's just 2 row, some Special B and a small amount of roasted barley for color which closely mimics what brent just said with his.

I've got a beer aging right now that is 9 lbs of American 2 row and a 1/2 lb of Carapils. Mashed at 149° for 45 minutes. I changed it up a bit in that I pulled almost half the grain from the mash and did a 15 minute decoction boil on it and then added it back to hit mashout temp of 168° where it...

I know them personally. I'll see if I can get some info for you.

If you modify the recipe a bit I'm sure you can get something that is in the spirit of the recipe but is palatable. I'd start with doing a full volume boil and even then limit it to 60-90 minutes total. Add the hops to the boil as you normally would. I'd also substitute the cane sugar for corn...

Shiner Blond has been renamed to Shiner Premium. It came out before Bock. They both have 4.4% abv and 11 IBU so the added maltoferm is plausible.

My Brown Porter is 36% Brown malt. It is dry and biscuit like with a smooth roast. It isn't a dark beer. Many Brown ales are darker. Brown malt gives a flavor that just can't be matched any other way.

I don't think I'd blend it. I think I'd add the tea bags straight to the boil. The lactose isn't as much for body and it is for a touch of sweetness. This is a dry recipe although it would add a little body.

Here's the recipe I would like to try this with. I was thinking about adding a quarter pound of lactose to it. Brown Porter O.G. 1.050 IBU: 29 SRM: 25.28 EFF: 75% Batch Size: 5.5 gallon post boil 59.80% American 2-Row (6.25 lbs) 35.90% Brown (3.75 lbs) 1.90% Carafa III (.25...

It's not hopless. It's got bittering hops at 60 minutes. Just nowhere else.

cannman's Thai tea looks like the Thai tea that I know. I'm half Thai. My mom is from Thailand. When she makes it, it looks just like that. It's orange in color and is quite strong. We take the edge off with a little bit of half and half. I may have to try this idea. I'd start with my brown...

He lists calculated IBU's and target starting gravities before fermentation. You should be able to use recipe software to figure it all out based on your efficiency level.

I personally don't believe that anything darker than a 20L crystal should be used in an IPA and even then no more than 1/2 lb in a 5 gallon batch. Limit it to around 5% or so max of the total grain bill with American 2 Row making up the rest. Mash low and long. 149° for 90 minutes is good. I use...

I'm going to disagree and say that yes a WOW Cream ale can be brewed. The problem is that most people criticize lighter beers for what they aren't instead of focusing on what they are. Many home brewers especially frown on the American Lager and Cream Ale. I felt this way too for about the first...

I don't like it but cloning anything requires an accurate assessment of the taste and aroma. Using what information that is known is a good place to start. They use two different malts and two different hops. It says so right on the bottle. It's a lighter colored beer with little body. A simple...

It's way too light in color and flavor for 60L unless you keep the quantity down. Perhaps 13.5# American 2 row and 1/2 lb crystal 60 but no more. I was figuring a higher amount of lighter crystal for the body. Pumking only has two malts so keep it simple. We know one will be the base. That...

On a more serious note, if I were going to attempt to clone this here's where I'd start. Mash eff: 75% 12.5 lbs American 2 Row 2 lbs Crystal 20° .625 oz Magnum @ 60 min .5 oz Sterling @ 30 min California Ale Yeast Mash at 152° for 60 minutes 32 oz of Pumpkin puree in mash. I...

Fortunately this tastes like burnt graham crackers. Roast them at 400° for an hour. Pour the whole box in the boil at 45 minutes.