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Ingredients 4 lbs 8 oz Extra Light Dry Extract 2 lbs Pilsner Dry Extract 0.10 oz Amarillo Gold [9.30 %] - Boil 60.0 min Hop 2 3.1 IBUs 0.10 oz Citra [12.00 %] - Boil 60.0 min Hop 3 3.9 IBUs 0.10 oz Simcoe [12.20 %] - Boil 60.0 min Hop 4 4.0 IBUs 0.15 oz Amarillo Gold [9.30 %] -...

i want to add the recipe for my apricot brett pale ale to the recipe database, but i'm not sure which section to put it in. thoughts? thanks in advance.

ok, so here is my preliminary recipe..... the beer is to serve at emerald coast beer festival and will be bottled. the festival is september 7th, so i have several weeks. i made a starter and let it settle and decanted and added more wort and put it on the stir starter again, overnight...

i'm going to brew this beer hopefully in the very near future (within the next couple weeks). it's going to be a porter (crossing fingers) and probably/possibly a coffee porter. the idea is to primary it and then pull a glass off when i transfer to secondary and add brewed coffee to it until...

i had some ingredients around the house and hadn't brewed in a couple years just before the birth of our second child. i decided it had been long enough and i brewed this with stuff i had on hand and it turned out far better than i expected. i steeped the crushed grains for 45 minutes at 160...

about three and a half years ago, i got my first big green egg and the smoking and grilling bug.... here are a few pictures..... thanks for looking!

so i made the switch to all grain, but i had a lot of dme and lme laying around, so i brewed a beer. OG 1.101 99 IBU 6 lbs extra light dme 3 lbs light dme 3.3 lbs extra light lme 5 oz. amber malt 8 oz crystal 10 8 oz caramunich 1.1 oz amarillo @ 60 .5 oz simcoe @ 60 .6 oz...

here is a link to my city water report. does anyone have knowledge to take a quick glance and see if it's suitable to use for brewing? http://www.biloxi.ms.us/pdf/waterquality09.pdf or should i just stick to my bottled kentwood, la spring water? thanks in advance.

i'm shooting from the hip on this one. only my second all-grain. i'll be pitching onto a wyeast 1028 yeast cake (london ale) Crisp Maris Otter 12 lbs, 0 oz Briess Victory 1 lbs, 0 oz Briess Special Roast Malt 1 lbs, 0 oz Weyermann Cara Munich III ® 1 lbs, 0 oz Special B 1...

i brewed a black ipa two weeks ago yesterday. recipe below.... 12 lb maris otter .5 lb crystal 60 1 oz black patent 7 oz de-bittered black 90 minute boil. 0.50 oz Zeus [15.00 %] (60 min) 0.25 oz Amarillo Gold [9.00 %] 0.25 oz Simcoe [12.90 %] (60 min) 0.25 oz Apollo [17.50...

and then i'm going all-grain!!!! i just ordered this... 10 gallon AGS along with this... to go with this that i already have (sans thermometer)... am i missing anything that anyone can think of????

here is my recipe for my first attempt at an imperial amber that i brewed over the weekend..... mini-mash (60 minutes in 1.5 gallons of 170 degree water) 2.5 lbs briess organic munich 10 4 oz caramunich 1 oz pale chocolate malt pre boil volume was 7.5 gallons malt additions...

i used the wyeast belgian saison yeast and both packs "blew up" when i smacked them and i pitched them at about 75 degrees. fermentation started fast and furious and seemed to slow considerably within 48 hours. my buddy said that he heard talk at the AHA conference that people were having...

i'm about to rack my saison which i brewed with hallertau (7% AA) whole hops. i used 2 ounces in the beginning of the boil and 1 ounce at about 15 minutes. i had a total of 4 ounces, so i have one left. i'm about to rack it in about a half hour and was wondering if i should go ahead and...

this was an extract brew. my first one done outdoors in a large pot and burner. specifics... 6 gallons of spring water in the brew kettle to start out. brought water to boil. 3.3 lb. breiss pilsen malt (90 minutes) 1.0 lb. light dry malt extract (90 minutes) 2.0 oz hallertau...

hello! i'm needing to brew a couple beers for a beer festival the first week of september. i have temperature control for one of the beers, but the second is going to (most likely) ferment at the temperature inside the house. my evening temperature in my house gets down to 69 degrees over...

primary fermentation temperature 68 degrees secondary fermentation temperature 72 degrees Ingredients 5.00 lb Light Dry Extract (8.0 SRM) Dry Extract 59.52% (at 75 minutes) 3.00 lb Light Dry Extract (8.0 SRM) Dry Extract 35.71% (at flameout) 0.40 lb British Amber Malt (22.0 SRM)...

how many times do you have to brew a beer before you can post the recipe in the database? is one time with positive feedback from three other different beer geeks enough? thanks in advance.

i'm a total noob to brewing and this is only my third beer, but here are my thoughts. i'm getting the base recipe out of "brewing classic styles", but changing it up a bit..... (i should be doing a full boil on this as i'm getting a bayou classic and a 10 gallon pot before brewing it.)...

does anyone have any ideas about a clone for this AWESOME beer? would love to try to nail this one. thanks in advance! peace j