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US 2 row (1.8) 72% UK Brown (65) 8% UK Crystal (120) 6% US Victory (28) 6% Flaked Barley (2.2) 4% US Chocolate (420) 2% US Roasted Barley (300) 2% Mash at 153 F for 75 minutes 6 grams Cascade (6.6%) @ FWH 2 grams Willamette (5.1%) @ FWH 10 grams Nugget (15.9%) @ 60 8 grams...

This turned out great, it's a nice change from the typical citrus IPA. Ingredients 7.9 lbs Pale Ale malt (3.5L) 1.0 lbs Bonlander Munich (10L) 0.6 lbs Honey malt (25L) 0.5 lbs Dextrine I used 50:50 Eldorado Springs water and distilled. Added 6 grams gypsum, 2 grams calcium...

I'm relatively new to creating my own recipes and altering water. My plan is to make a brown ale somewhere between a NE and American. Eldorado Springs water(100%): Calcium 11.4 Magnesium 3.4 Sodium 6.2 Chloride .97 Sulfate 20 Bicarbonate 35.5 Water additions 2 g. Gypsum 5 g...

9 lb Base malt srm 3.5 1 lb roasted malt srm 65 .5 lb crystal malt srm 120 .25 lb roster barley srm 300

I used the brewersfriend advanced water calculator and came up with a mash pH in the 5.4 range.

I'm relatively new to creating my own recipes and altering water, please tell me what you think. My plan is to make a brown ale somewhere between a NE and American. Eldorado Springs water(100%): Calcium 11.4 Magnesium 3.4 Sodium 6.2 Chloride .97 Sulfate 20 Bicarbonate 35.5 Water...

I'm relatively new to creating my own recipes and altering water, please tell me what you think. My plan is to make a brown ale somewhere between a NE and American. Eldorado Springs water(100%): Calcium 11.4 Magnesium 3.4 Sodium 6.2 Chloride .97 Sulfate 20 Bicarbonate 35.5 Water...

It will not be big enough for an 11 lb grain bill.

Wait and buy a 10 gal.

Blonde Ale homebrew

Bottling day

I use brewersfriend.com. They have several calculators. Boil off typically is about 1/2 - 1 gallon per hour. My trub loss is minimal because I throw everything in the fermenter.

Try a basic 60, 30, 15 hop schedule and see if you like the results. Use your new brew software to get to a desired flavor.

I don't secondary, even when dry hopping.

I suggest you start with several SMASH (single malt and single hop) recipes. It will give you a chance to get to know your new equipment without complicating things too much.

I've had lots of great mexican, italian, and Vietnamese food in Denver.

Carnitas burrito smothered in HOT green chili, steak taco, smothered pork tamale, and green chili cheese fries. With dinner I want a good cream ale or german lager. For dessert I want two buttermilk cake donuts, one applesauce glazed and one with vanilla white icing. Along with 2 scoops of...

Where do you go?

I use a 10 gallon igloo cooler for mash tun so I think I'll stick with a single infusion mash. Next batch I will add a pound extra base and stir the hell out of it. I use 1.33 qt/lb Thank you for your help!