Recent content by danny_deck

https://www.homebrewtalk.com/f39/easy-partial-mash-brewing-pics-75231/ This is a good how-to on partial mash brewing. It can also be expanded to accommodate stovetop all-grain brewing.

You don't need to strain your wort, though you may improve your results by not transferring some of that stuff to the fermenter. One way to do that is, after cooling, let the wort sit undisturbed for 20-30 mins. Then rack the wort into your fermenter, leaving the accumulated stuff on the bottom...

You would want to cold crash after your designated dry hop time. You can keep them in and they will sink to the bottom with the yeast.

In BrewSmith, I get an SRM of about 14 when I plugged your recipe in, as is. It drops to 12 when subbing the pale LME for the amber LME. Re: amber malt - I just don't prefer the flavor of amber malts (which is roasted 2-row) and don't tend to like amber beers. You are free to ignore my...

Couple of things to think about: Why amber malt? As it stands, you have 16% Rye with another 4% of C80. If your're using it for color, it won't be necessary. In this recipe, you'd be fine with a Light extract and letting the rye and crystal do the coloring. My main objection to amber, though, is...

What yeast did you use?