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So I am trying to create a recipe for an RIS loosely based off of Surly Darkness and Bourbon County Stout. https://www.homebrewtalk.com/showthread.php?t=273322 https://www.homebrewtalk.com/showthread.php?t=223746 Here are a few questions about my recipe below: - I am not a fan of hoppy...

I am planning on doing a Dunkelweiss (recipe below), which I have never done before. I have done many weissbiers before, but never a dunkel. Anyway, I have only ever used Wyeast 3068 or WLP300 before. I am hoping to get less of a banana taste with this beer, but still want something fruity...

So I am trying to make a Trois Pistoles clone. According to Brew Like A Monk, Wyeast 3864 is Unibroue's yeast. Unfortunately it is a rare release. 1388 is the yeast for Duvel, and I thought I heard somewhere that Unibroue was founded by one of the brewers from Duvel. Would this be the closest...

I have never done a Porter before and am trying to come up with a simple, basic recipe. I was hoping to make something similar to an Edmund Fitzgerald, but a little less roasty. Many of the recipes I've seen have Black Patent and I want to cut that out to cut down on the roastyness...

So I brewed up a Belgian Dubbel in early December. Soon after, I started school again. Since then I have been so tied up with school work that I've realized that I can't bottle until the quarter is done in Mid-March. I know this topic has be discussed to death, but I'm curious to see how it...

I've brewed a dubbel before using a kit from NB. I'm trying to do something kind of similar in that it is simple. I've pieced this together from the guidelines for Dubbel that I read in Brew Like a Monk. Am I using too little candi? Do I need to up the Special B? I don't really care too much...

So just to start off.. I love brewing with wheat. I'm a big fan of weissbier and witbier. Even the stouts that I have done have been with wheat (although you really can't taste the difference due to the roasted flavors). That being said, I am also crazy about Belgian ales.. especially Dubbels...

So I brewed up a strong Porter.. I wouldn't say that it is a Baltic Porter because I am using an ale yeast. I was hoping for a malty (which is why I used so much Special B), sweetish, strong beer. After trying this after being in the bottle for a month, it is really dry. All I taste is...

7.50 lb Light Dry Extract (8.0 SRM) Dry Extract 93.75 % 0.25 lb Caramunich Malt (56.0 SRM) Grain 3.13 % 0.25 lb Special B Malt (180.0 SRM) Grain 3.13 % 1.00 oz Tradition [6.00 %] (60 min) Hops 19.0 IBU 1.00 oz Hallertauer Hersbrucker [4.00 %] (60 min) Hops 12.7 IBU 1 Pkgs Belgian Ale...

I brewed this up around the 4th of July so it would be ready for my daughters baptism in August. Everyone there loved it. Very easy and very drinkable. 4.00 lb Wheat Dry Extract (8.0 SRM) Dry Extract 51.61 % 1.50 lb Pilsner (2 Row) Ger (2.0 SRM) Grain 19.35 % 1.50 lb Wheat Malt, Ger...

I've got a Barleywine that is around 12% abv. I was going to bottle it tomorrow. I have a packet of T-58 in my fridge. Supposedly it is good for bottling and has a tolerance up to 11%. Should I go ahead and use this, or should I run to the hbs to get a pack of EC-1118 champaign yeast...

This turned out to be a fantastic beer. A bit sweeter and better than Goose Island Summer Time imo. Very simple to do. Even fermenting at the higher end at 62 degrees, it was no problem. Perfect beer for the summer time. 6.00 lb Extra Light Dry Extract (3.0 SRM) Dry Extract 100.00 %...

So I am looking to do a Wheat Wine, kind of along the lines of Terrapin- Gamma Ray minus the honey. I guess the biggest questions I have are: - Should I add any sugar, maybe 1/2 a lb? - Should I increase the IBUs? - What type of yeast should I use? I was thinking of just using 3 packs of...

I've never actually had a Baltic Porter with Lactose, but thats why I want to try this. Is 1 lb of Lactose too much? Is there anything else I can do with this recipe? Batch Size: 5.50 gal 6.25 lb Light Dry Extract 2.00 lb Munich Malt 1.50 lb Caramel/Crystal Malt - 80L 0.50 lb...

Dunkelweizen (Partial Mash) 5.5 Gal, OG= 1.048 4lbs- Wheat DME 2lbs- Munich 1lb- Wheat Malt 0.50lbs- Crystal 80L 0.25lbs- Chocolate 1oz Hallertauer (60 min) Wyeast 3068- Weihenstephan - I took the 3.75lbs of grain and let them steep at 155-160 for about 45 minutes. Sparged it...

Ingredients 3.30 lb Wheat Dry Extract (8.0 SRM) Dry Extract 33.67 % 3.00 lb Wheat Malt, Ger (2.0 SRM) Grain 30.61 % 2.00 lb Munich Malt (9.0 SRM) Grain 20.41 % 0.75 lb Roasted Barley (300.0 SRM) Grain 7.65 % 0.50 lb Chocolate Malt (350.0 SRM) Grain 5.10 % 0.25 lb Caramel/Crystal...

I put this together myself based on a heffe I did a while back. I basically took my recipe and added Munich and Carmel. Any feedback would be great. Type: Partial Mash Batch Size: 5.50 gal 4.00 lb Wheat Dry Extract (8.0 SRM) Dry Extract 53.33 % 2.00 lb Munich Malt (9.0 SRM) Grain...

Batch Size: 5.50 gal Ingredients Amount Item Type % or IBU 6.25 lb Light Dry Extract (8.0 SRM) Dry Extract 52.08 % 4.00 lb Munich Malt (9.0 SRM) Grain 33.33 % 1.00 lb Caramel/Crystal Malt - 80L (80.0 SRM) Grain 8.33 % 0.50 lb Chocolate Malt (350.0 SRM) Grain 4.17 % 0.25 lb...

I had it in the primary for a month.. secondary for 2 weeks. According to the guidelines, a Tripel FG should be between 1.008 and 1.018. So mine is on the higher end. Should I use less sugar if I bottle? Am I ok?

I brewed this up on September 14th. Its got an OG of about 1.082.. I used a starter for the 3787. I still have the blow-off tube in and its bubbling every 8 seconds or so. It was very furious for about a week and a half. I've never seen this much activity. I've brewed up a dubbel...