Recent content by LittleBroBrews

Hi thanks for your reply. Typo on the grains of paradise. 22grams. I want to try create an old school Nordic style I had once from a farmhouse. Which used Vienna, rye and home smoked malt, house culture of yeast but from a dubbel abbey ale. It had a full chewy body, golden hue...

Feedback is appreciated. Looking to create a full chewy bodied beer using Vienna malt as the base malt with a distinctive abbey ale characteristic. I have the following recipe planned but would like experts feedback and advise on improvements. Recipe for a 20L batch 6.6lb Vienna Malt...

Feedback is appreciated. Looking to create a full chewy bodied beer using Vienna malt as the base malt with a distinctive abbey ale characteristic. I have the following recipe planned but would like experts feedback and advise on improvements. Recipe for a 20L batch 6.6lb Vienna Malt, 2.2lb...

Hello all, anyone know of a homebrew club/association or brewers group I could join? I'm here for 6 months and want to meet brew with and hang out with fellow brewers.

Could someone help me out with an extract version of this recipe? 4.5kg Pils Mlt 0.45kg Lght Crystl 0.45kg Munich 0.45kg oats 56g nelson sauvin @60 56g nelson sauvin@5 85g nelson sauvin@0 many thanks if you can help.

Dragging up an old thread here, but would like to know also.

I don't think BIAB is an inferior style just a different way of doing things. You will most likely need to mention the BiAB in your write up if the judges require the process breakdown as well. I have seen a BIAB win a homebrew competition before so best of luck and have fun brewing.

Try starting with a more "known" ingredient one that people have been using in cooking or preparing food for some time that have "known" results. Like try a szechuan pepper blond or something like that you might find better results, but I'm sure with some tweaking and some entertaining results...

Hey mate, kudos to the thought process don't worry your not the only one who has tried this some have failed and some have had huge success. Beers that I have tried using candy in their recipe. Jaffa Stout - using jaffas obviously. Candy snake IPA - using those colorful snakes Green jet...

I dig bob. I was planning on using in an IPA. With the following. Was wanting to make a rye IPA. 4.1kg Pilsner Malt 600g CaraRye Malt 600g Vienna Malt 150g Caraaroma malt 110g Chocolate Rye 110g Wheat Malt

Could cararye be used instead of crystal malt? Or am I way off in my thinking.

What would you suggest for hop addition amounts then?

And grain changed to 3.5kg Pale 2 Row 600g Wheat 225g Medium Crystal 225g Munich 500g Dextrose

Thanks brewmeister, so will change to 20g Amarillo First Wort 25g Pacifica @ 30min 25g Pacifica @ 15min 25g Pacifica @ 5 min 10g Amarillo @ Flame out 25g Pacifica - Dry Hop 5 days Do you think 20g and 25g of each will be enough?

I guess I'm afraid if creating a grassiness with the FWH and want the smooth profiling. Do you think I should keep Amarillo as FWH?