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I'm thinking about making an Irish red ale, because it's in one of the few BJCP categories I've never brewed, but I'm not all that familiar with the style and could use help coming up with a recipe. Here's my first pass, which I'm sure to revise between now and brew day: 10lb Maris Otter...

I'm thinking about making a sessionable ale with a bone-dry finish, probably somewhere in the amber or copper color range but I'm flexible on that point. I'm inspired in part by the dryness of some CDAs, but as a supertaster my preference isn't usually for very bitter beers, so I was thinking...

I want to brew a beer with guava. I don't want it to be a generic American fruity wheat thing, because I think the base beer for most fruited American wheats is pretty boring and if I didn't want the beer half to be exciting I'd be making a liqueur or a mead instead of a beer. It also seems a...

The latest Zymurgy is here, and it has an article about Brett in it. It mentions that it's possible to do non-soured clean fermentations using 100% Brett, but it doesn't say much about technique. In particular it says the following that has me very intrigued: Anyone know much about the...

I'm trying to devise a Baltic porter, since it's a style I love but have never brewed. I'm not specifically looking to clone Baltika #6, but if it came out close to that I'd be pretty darn content. Here's my thoughts so far: 15# mild malt 1/2# C60 1/2# C120 1# midnight wheat 2oz...

I'm looking to brew a very early English ale. Specifically, I'm looking at one documented in the Domesday book, brewed by the monks of St. Paul's Cathedral in London in the late eleventh century. The beer is strong - OG has been estimated at 1.113 - and the grist is mostly oats, with some...

OK, folks, I love a fruited American wheat beer when the mood is right... but sometimes, I also want something a lot darker. Why not combine the two? I'm thinking about the following as the base beer: 3# Pale 2-row (US) 4# dark wheat malt 1/2# crystal 80L 1# chocolate wheat malt 1/4#...

So, I've dried and saved pumpkin seeds from this year's carving rather than toasting them with lots of butter and salt like I normally do. I'm thinking they would make an intriguing beer spice for a 2012 Halloween seasonal brew, but I'm not sure what kind of beer to put them in. Maybe pretend...

There's a beer I want to make. Ideally, it would be made with a Munich-like high-kilned malt, but one lightly smoked during the kilning process - much like Weyermann's rauchmalz, only kilned at a higher temperature. Such a malt is not readily available, however. I see several possible ways to...

For Halloween weekend, I'm looking to brew a beer that conjures up the idea of sitting around a campfire swapping ghost stories. I'm looking for something black or nearly so, reminiscent of s'mores in having a toasty base character with strong chocolate notes. I'm also looking to get a muted but...

I've decided my beer for Halloween weekend (and I'd better start brewing within the week if it's to be ready in time) is to be something inspired by the experience of sitting around a campfire swapping ghost stories. To me and most of the friends I've polled, that means a beer that reminds us of...

Hi. I'm teucer. I live in NC, and have been brewing mead for seven years and beer for about half that time. These days, I focus on the beer. Currently brewing: Belgian dubbel, gluten-free sorghum hefe"weizen", a very dark American barleywine (with a seven-hour boil), and a blueberry-honey...