Recent content by xjoedx

I think what I am going to do is cut the pale chocolate and just do MO, Munich, Special B, and Crystal 140ish (depending on what I can buy). Bumping the mash to 154 to leave some more residual sugars and aim for 7.5%ABV. Will post some pics from brewday in a few weeks as well as the final...

Yea, I’ve used brewers friend for the past 4-5 brews. This is just the first where I didn’t find a recipe I liked and then build off of it, rather this was a ground up build.

Yeah I think I may be overthinking it a bit. I am looking for something that borders the red/brown line. Basically as dark as you can get while still having some red in it when held up to the light. I looked into Carared, but read reviews that combining special B and 120 gives a better...

I’ve never used melanoidin or special b but reading up on them, it looks like one or both might be actually what I’m looking for instead of the combination of crystal malts. If I use melanoidin, should I cut the Munich as well? Or should those play nicely together. Thinking now it needs to be...

Brewbama said the same too. Do y’all think cutting it down to 1/2lb each will still give me the flavor profile I am looking for? Also, I’ve read you can get some astringency from dark malts. Any concern with the level of chocolate malt? The reason I put so much of the crystal was to get the...

Morning! This is the first recipe that I built completely from the ground up and would like some advice. I am going for a Winter Warmer style that has a deep red to mahogany color, so not entirely black. Flavor should have some malt sweetness with caramel and raisin notes as well as some...

Got back into brewing earlier this year after a couple year hiatus in between two previous stints homebrewing. Previously, I had done about 10 extract and partial mash batches, but bottling killed me. Found out one of my friends was interested in all-grain and had a kegging set up, so lets...