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I have a pretty good oatmeal stout recipe that I've been brewing for a while now and really like as a base for trying new flavors and additives. I am looking for the same base porter recipe that i can employee in future additions of coffee, oak or others. One of the main differences I would...

Thanks for the comments guys, I'm thinking of chalking this up to a great food idea that should stay with food. I am seeing coffee shops in brooklyn serve a banana latte. Where you blend bananas into the milk froth mixture and add to coffee. Those are nice flavors. Not sure if melding that into...

I just had the idea after my daily breakfast banana and coffee :). I'm sure there are other brewers out there doing this, but on initial research... I'm not seeing much info

I'm looking to get some reactions or experiences from brewers who have used German Hefe Yeast in a Stout-like beer. Basically any beer with a roasted malt character. I see Dunkel Weisse recipes are incorporating munich for complexity and Carafa for dark coloring. I'm looking to explore...

Hey Guys, I'd love to get some feedback on my future set-up as I am moving into a small apartment and need to maximize the efficiency of my process and equipment. I'd like to see if anyone is using this process or similar. I imagine it wouldn't save much on storage space as you would still...

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This will be a little, but has a well rounded bitterness to fruity level in the hops STATS: Brew Method: BIAB Boil Time: 45 min Efficiency: 85% (brew house) Original Gravity: 1.054 Final Gravity: 1.011 ABV (standard): 5.5% IBU (tinseth): 75.32 SRM (morey): 5.49 FERMENTABLES: 7 lb -...

Holy Confirmation Bias Batman, this is exactly how I am approaching these Sessions. There's something to be said about the overall rounded out bitterness and hop flavor and aromas that can be had from using at different times and temps. Someone earlier mentioned not using a bittering addition at...

You guys are on point with your comments! The 15 minute boil additions are new to this recipe, compared to my previous sessions IPAs. I get that the calculated IBUs are in the 70s, however that is including "IBUs" from the whirlpool additions. Let me clarify where i got the .85 BU/GU. I...

Hey guys, I'm looking to unload some ingredients and have figured I need to utilize about a 1lb of hops for this brew! I'm not too concerned about the hoppiness, more trying to understand the expected perceived bitterness. In the past, I've used a max of 9oz of hops, so I'm in new territory...

Just a quick note about this, I messed up my efficiency calculation, should have been 85%, yielding an OG of 1.049 and estimated abv of 4.6%. This still doesn't affect the roasted grain ratio at about 15%.

This and your other comments are pretty spot on. The thought here was to keep the roast character subdued with the pale choc and coffee malt (~150-200Lovibond), so they can stand alongside the chocolate malt (350L) and Carafa 3 (550L). This and your suggestion to up the base malt to balance...

I am looking to create two final batches of porter/stout out of the remaining roasted/specialty malt I have. I've put together a sample recipe below. I understand this is a bit of a Frankenstein beer, but I am trying to clear out these specialty grains. I'm basically looking for well-rounded...

bumping the thread, due to interest in hopstand specifically, not so much cooling of wort It seems a lot of the information about hopstand techniques is hardly scientific. It would be a difficult experiment to reproduce two identical but separate batches of beer utilizing separate hopstand...

Typically when performing a hopstand, I will periodically dunk or steep the hop bag (filled with 5oz pellet hops) to rouse and re-shift the surface area of the hop mass. Recently, while doing my normal hopstand (20min starting at 180F), I realized that dunking and steeping not only helps...

Good Morning! I have been thinking of some ways to achieve a nutty/malty backbone and still showcase this citrusy combination of hops I've been using for my pale ales without the two getting overshadowed. Basically fruit and nuts are the combo I am going for. 3-2-1 ratio of Galaxy, Simcoe and...

Awesome insight on the hochkurz step mash, this is the type of advice I was looking for. So I understand a lower mash temp can equate to less unfermentables yielding less body. And for IPAs I assume this is desirable to ensure a crisp aftertaste with no residual sweetness to clash w/Hops...

I haven't had a chance to taste the finish product yet, but I just checked the gravity and the sample tasted great. I had a previous thread on here, where I was explaining that I wanted to mimic the Northeast Style IPA with a lower ABV obviously. The mash was 75 minutes at 152. WLP1318 London...

I am completely committed to brewing only beers this year that are 5% and below. Just brewed a session IPA on Wednesday and used the following Malts. 2Row - 75%| Wheat - 10% | Oats - 10% | Honey Malt - 5%. This particular brew is using an English yeast but has a ton of flavor and aroma hops. I...