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I always wanted to employ teff in a beer. The trick would be in malting it. It's so small and could be hard to work with. It's commonly thought of as the world's smallest grain. But most assuredly if you can figure out a good malting method, try it. I am encouraged since the Ethiopian Injera...

I've added honey at flameout. Adding it as late as the secondary is asking for the yeast to metabolize more sugars and prolong fermentation. The honey addition will bump up your O.G. also.

If you want to go big on the citrus flavors consider Mosaic hops as a dry hop instead of Chinook and Citra.

I would back that honey malt down by a pound yes. On the chocolate malt would that be pale chocolate 225L or American chocolate 300L? How roasty do you want it? If you do drop the honey malt down a pound consider some Victory malt to still get your 1.057 O.G.

Ok are you saying you are not using the honey malt? Because 2 lbs. of honey malt seems pretty high. What is your intended O.G.?

Raw wheat. Is it unmalted? If so, I'd pass on it. On the hops I'd go Willamette for bittering, holdings for flavor and Saaz if you want for aroma. Gear for the IBU in the low 30's. Work it out on some brewing software. With the Nottingham yeast I'd use a blowoff tube during the primary.

Looks good. I'm not a Simcoe fan personally. Consider swapping that and Citra for 2 oz. Mosaic. Otherwise you can't go wrong. Make a nice quart starter and hit it.

Substitute the flaked wheat for 2 row. What yeast do you have laying around other than the Bavarian Weizen yeast? You could do a 10 gallon batch of an interesting blonde ale with that vienna malt 50/50% with 2 row if you have a couple Safale-05 yeast packets or similar dry yeast. Nix the...

Ok yeah. Man Breiss really wants to sell a lot of Midnight Wheat malt. Mash at 153 and try to ferment lower than 68 degrees. You will get a better result. This is already going to be a clove bomb. But wheat beer fermentations are better closer to 62 degrees even though White Labs recommends...

Whoa you bought 10 lbs of flaked wheat? Wow I'd go back to the store and get the wheat malt you want. Boy that's going to be a black beer with one whole pound of Midnight wheat. I only use 3 oz or less of Midnight wheat for color in a 5 gallon batch. Looks like you are going to do 10...

That should work too. But cane sugar might be all that's needed.

I think I know what you are trying to do with the Green Bullet hops, to lend some fruitiness in the aroma addition. It looks like you are trying to keep the IBUs in the general range for a saison of 20-35. You need to steep the grains for 90 minutes and follow it with a 90 minute boil with all...

Wow I'm not even going to ask why/how you got all these various malts without a recipe in mind. Check out BierMuncher's Cream of Three Crops Cream Ale recipe for your cream ale. For Pilsner malt as your base malt I'd suggest 90 minute boil times to take up any residual DMS. I can't comment on...

I have a nice robust chocolate porter recipe and I only use 4 oz. Black Patent and 10 oz British Chocolate 425L malts. You don't need a whole lot to get the color and you don't want to overpower it in a 5 gallon brew. For that I try to match London conditions and would use a Wyeast 1028 or my...

Missed in that as I looked at it you overshot the %ABV and bitterness. I dropped quite an amount of Munich Malt from what you had and brought everything in line for the beer. For your 10+ gallons double what I got for my 5 gallon batch. A friend also said she tasted cardamom which is a ginger...

No you missed it. Given the ingredients you have and with a 5 gallon batch size I get this. This will yield the following: ABV: 7.9% IBU: 45.7 Color: 26.2°SRM IBU/OG: 0.572 Original gravity: 1.080 Final gravity: 1.020 Boil volume: 6.00 gal Final volume: 5.00 gal Mash at 153...

Just to let you know millhouse, the Alchemy blend of hops Widmer uses are equal volumes of Warrior, Magnum and Horizon, all pretty high alpha hops. For example for bittering you might use this for the 60 minute hop addition for a 5 gallon batch for a pale ale and maybe less for a blonde...

This might make you a pretty good robust chocolate porter. % lbs. Malt Mash time Color PPG Pts 63% 8.00 lbs Maris Otter 60 min 3°L 38.0 43.43 10% 1.25 lbs British Crystal 50/60 60 min 55°L 34.0 6.07 9% 1.13 lbs Munich 10L (Briess) 60...

Actually my go to yeast for IPAs has become Wyeast 1968 and my favorite hops probably are Magnum, Amarillo, Cascade and Goldings.

Citra - single hop for bittering, flavor and aroma.