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Oh I forgot to mention it's a 5.5 gallon batch from a 7 gallon boil.

I am trying to do an old ale from scratch after reading about some of the characteristics and common ingredients for an old ale. So far I have come up with this as my recipe: Pale ale 3.5L. (9.9 lbs) Crystal malt 120L (1.25 lbs) Crystal Malt 60L. (4 oz) Chocolate Malt 350L. (2 oz) Northern...

I'm about to do a 5 gallon batch and my carboy I plan to use is also 5 gallons. The style is a northern English brown ale and the abv should turn out to be around 5.2%. My question is do you think I can get away with using a normal air lock or should I do a blow off hose? I wasn't sure since...

I am doing my first full boil beer after doing 4 previous partial boils in the past. Previously I just boiled my city tap and topped it off with store bought spring water but I want to try it a new way and make sure I get the most from the best type of water to use. Any suggestions? I'm doing an...

It's for an Irish red ale. I guess I can just use pale malt lme?

also, my recipe calls for english pale malt extract, however i don't recall seeing that around. what is a good substitute for that?

excellent. thanks a lot everyone. i have a program on my laptop now that may help with calculating the hops. I will input the recipe into it tonight and see if it helps.

a lot of what im confused about is how much water to add the steeping grains to before i bring the water to 6-7 gallons to boil.

So i just got a 30 qt kettle and i want to do a full boil extract beer, but most recipes call for doing partial with topping off at the end. is there an easy way to figure out how to adjust the instructions on a recipe to accommodate a full boil?

Beer turned out great actually. Definitely not an IPA. More a bitter or a strong pale ale. Has great balance of flavor. If I did my OG readings correctly then the abv is 8.8, which is certainly the highest I've brewed yet. Sent from my iPhone using Home Brew

I did a taste test today (day 6 of dry hopping) and their is a great balance of the hops and malt now. The Challenger hops really helped a lot. it'll never be an IPA, but I'm fine with calling it an ESB and learning from this.

I ended up experimenting and dry hopping with 2 oz of Challenger. I figured I would stick with UK hops since that's what I used previously. So we'll see what happens. 😀 Sent from my iPhone using Home Brew

Hop schedule was Nugget 1 oz - 60 min; EK Goldings 2 oz - 15 min; EK Goldings 1 oz - 5 min.

Expected OG was 1.062.

the main goal is to give it more hop character. as it is the flavor is so malty as to to basically drown out all of the hops practically. the "Weird" i referred to was that this beer in no way resembles any IPA i have ever had. :)

Yeah there is practically not much of any hop taste to it. should i dry hop several ounces?

beer doesnt taste bad, it has a sweet malty taste and the slightest amount of bitterness. but it sure as hell isnt hoppy.

also, the boil was 2 gallons of wort topped off with 3 gallons of spring water i bought at the store, which is the type of water i always use.

recipe was 4 lbs of pale LME in boil, then 4 lbs of pale LME after boil. i also steeped 1/2 lb of crystal 20L pre-boil. the hops were 1 oz of Nugget and 3 oz of EK Goldings. i thought that seemed like a small amount of hops for an IPA. i used White Labs London Ale liquid yeast. at pitch the wort...

Should i try dry hopping? if so, how do i go about doing that properly?