Recent content by mstry510

I'm so sad (maybe??) I had an issue with my temp controller and froze my best beer ever. Russian Imperial Stout 10.4% ABV 87 IBU I'm asking for help in this forum because all of the other "Frozen Beer" posts I have read do not talk about a beer that (uncarbonated) The beer froze after...

Both of you are so right on. I'm learning!! I did use 1.25lbs of Brown sugar but my first gravity sample revealed exactly what you said. Low attenuation. Thanks fort the input. I will cut both Mel/Aro by more than half, honey to a minimal amount, and add a little crystal 40.

Has anyone used Melanoiden and Aromatic malts in the same recipe? I want to brew a 9+ % Imperial West coast red Red. The reason I ask is that I really want the big hop character to have a compliment of a strong very malty red. What do you guys think about percentages. I'm thinking about...

I'm purposely going a bit higher on the mash temp because I do not want to dry it it out. I'm going for 10.18-1.019 FG. But you are right 154 is a bit high. I recalculated the attenuation and will mash at 152F

Here is my first try at an Imperial Black Rye IPA (Black Eye Rye). Interested in what other brewers think. Revised. I took out the Black Patent and made some other changes Batch Size: 10.50 gal Boil Time: 60 min O.G. 1.086 Fermentation: Wyeast Rogue 1764 Pacman Mash temp: 152F 21 lbs Pale...

Thank you for the feedback. After more research I'm going to take out the Black Patent completely.

Great input! I wanted a small amount of roast flavor but have no experience with Black Patent. Do you know if 2.1% BP will be to much. As for the hops that's a mistake left over from my 5 gal batch. Thanks for pointing it out. I will be using 4oz whirlpool and 4oz Dry hop

Here is my first try at an Imperial Black Rye IPA (Black Eye Rye). Interested in what other brewers think. Batch Size: 10.50 gal Boil Time: 60 min O.G. 1.087 Fermentation: Wyeast Rogue 1764 Pacman Mash temp: 154F 24 lbs Pale Malt (2 Row) 5 lbs Rye Malt 14.2 % 2 lbs Barley, Flaked 3 5.7 %...

Here is my first try at an Imperial Black Rye IPA (Black Eye Rye). Interested in what other brewers think. Batch Size: 10.50 gal Boil Time: 60 min O.G. 1.087 Fermentation: Wyeast Rogue 1764 Pacman Mash temp: 154F 24 lbs Pale Malt (2 Row) 5 lbs Rye Malt 14.2 % 2 lbs Barley...

You guys are all awesome and correct!!! I'm sorry I left out the word malt when I referred to Honey. I did use honey MALT. I am going for a higher sweetness of 1.021 FG. I really like Lagunitas Brown Shugga but this is not meant to be a clone at all. Im using a great deal of hops at very...

Thank you very much. I guess I am a little schizophrenic but not off my rocker:). Until your comments I did not know that Honey Malt is fully fermentable, countering my crystal 40 addition. I will spend much more time in the future getting to know my malts and there fermentable sugar rates. As...

Thank you both for the insight. I will be sure to think about my ingredients more thoroughly in my next design. I already have everything set for brewing tomorrow. Any thoughts on how got it to finish higher than 1.017. Here is my grain bill: Mash 152F for 60min 12lbs two row pale 2lbs crystal...

I feel like I have a good understanding of pitching rates, the math behind starter size and yeast propagation. But one thing I cannot get my head around is figuring out what my final gravity will be based on OG and the number of Billions of yeast cells I pitch. Here is what I'm brewing next...