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I'm looking for some feedback on this recipe. My club is having a smash contest in October... BeerSmith 2 Recipe Printout - http://www.beersmith.com Recipe: Vienna English Ordinary Smash Brewer: Scott Asst Brewer: Style: Standard/Ordinary Bitter TYPE: All Grain Taste: (30.0) Recipe...

Just listened to the 7-30-12 CYBI show, wrote out the recipe. Thank you, Brewing Network! 6 gallon batch, 70% efficiency OG 12.5 Plato, 1.050 FG 2.7 Plato, 1.010 IBU 30 Rager Color 3.6 Morey Weyerman Pale Malt - 5.24 kg 96.3% Weyerman carafoam - 30 gram 0.5% Weyerman acidulated malt - 180...

I am planning to make an IPA with mostly or all Pilsener malt. I will list my hops and you tell me what I can do to make a good/interesting combination for a 5 gallon batch. Thank you! Columbus Cascade Hallertau Willamette Australian Galaxy (2 oz)

The mash tun is big enough to do 10 gallon batches, but I only have access to two 7 gallon boil pots. Any thoughts/suggestions on how and what to brew? I am thinking you could easily do different hop additions in the split boil, try different yeasts, but does anyone have experience with this...

I love this beer. Yet, I have had little luck finding people who have posted recipes for a clone. Info from Sierra Nevada website: ABV: 4.8% OG: 12.3 plato / 1.050 FG: 3.5 plato / 1.014 IBU: 15 Bittering hops: Perle or Sterling Malts: 2 row pale, wheat, munich Yeast: Ale, proprietary and they...

I'm trying to figure efficiency by backing into the numbers, but I can't figure out how to (or if?) I need to adjust somehow for lactose addition in the boil. I'm using BrewMate software, which tells me the OG on a Left Hand Milk Stout Clone should be 1.060 for a 5 gallon batch, assuming 75%...

Our mash tun is a cooler. It seems to lose about 1 degree every 10 minutes or so. If a recipe calls for mashing 60 minutes at 151, where should you start? Do you try to average, start, or end at 151? Opening the lid to add hot water to increase heat midway seems like a losing battle. Thanks...

I need help understanding yeast choices. I can't really tell from online literature that there should be much difference between champagne and montrachet yeast, but almost everyone seems to use montrachet or an ale yeast in their recipes. Putting aside the ale yeast (due to cost for me...

I'm pretty new to brewing (3x 5 gallon batches of all grain beer) and very new to cider (1 gallon just bottled, 2nd started fermenting). The prep and overhead to brew and bottle 1 gallon of cider seemed totally outsized for the final product of 7 bottles. I know I wasted a bit more than perhaps...