re: Homebrewing: Official Recipe Thread (All-Grain & Extract)

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How's this look to y'all?

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I have never, at least that I know of, experienced Delta hops. Seems like I've seen that type come up more often in discussions lately.

My question is whether the rice hulls are really needed. With only 1 pound of wheat, is the concern of a stuck sparge that great? I always thought it was just when you got to a large pct of the bill that wheat caused the problem.

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My question is whether the rice hulls are really needed. With only 1 pound of wheat, is the concern of a stuck sparge that great? I always thought it was just when you got to a large pct of the bill that wheat caused the problem.

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Unless you have over 25% wheat I probably wouldn't worry about it.

Thanks for the tips! I'll tinker with the hop schedule a bit, I was mainly curious if my grain bill came out ok

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Sunfish Pale Ale ALL GRAIN( critique please)

9lb 2-row
1lb Crystal 40
1lb flaked wheat
1lb rice hulls
1oz Delta pellets 60min
1oz Delta pellets 30min
.5oz Delta pellets 5min
1 vile Wyeast American Ale #1065

Mash 60 minutes @ 152

Target OG 1.057
IBU 42.4
SRM 8.2
ABV 5.8

How's this look to y'all?

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MOAR HOPS!



Looks fine. I'd dry hop an oz.

edit: added the recipe to the OP

Got another recipe I wanna run by y'all.

Channel Cat Russian Imperial Stout

14lb 2-row
2lb - American chocolate
2lb - black patent
1lb - UK dark crystal 80L
1lb - UK wheat

Mash 60min @ 152

1oz warrior @ 90 minutes
1oz warrior @ 30 minutes
Wyeast Irish ale #1084

Plan on adding .5oz - 1oz cold pressed Costa Rican coffee to primary.

OG 1.092
FG 1.025
ABV 8.8%
IBU 87
SRM 40

10% each seems like a really high percentage of black patent and chocolate malts.

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10lbs - 2 row malt
0.5lbs - black patent malt
0.5lbs - Crystal 90L
14oz - Corn Sugar (Dextrose) Optional

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This is for my black ale that I make. It is really black and only has .5 lbs. It's light bodied but that is more based on temperatures than grainbill.

I would suggest lowering the choc and patent. If you want both flavors, keep them both, but that much is gonna be a little too much IMO.

ups abv without changing the flavor. Helps me keep my black ale light while getting up the the ABV I want. Don't use it very often but if you are trying to reach a higher ABV without adding more grains, it can be helpful.

You really could add more base grain if you want also.

If you are gonna add sugar, add it to the boil like you would LME or DME

My first saison came out pretty damn tasty. Guess I should let some others taste it to get their opinions.

10 lbs Pilsner (2 Row) Bel (2.0 SRM) Grain 1 72.7 %
1 lbs 8.0 oz Corn, Flaked (1.3 SRM) Grain 2 10.9 %
1 lbs Wheat Malt, Bel (2.0 SRM) Grain 3 7.3 %
8.0 oz Munich Malt - 20L (20.0 SRM) Grain 4 3.6 %
8.0 oz Wheat, Flaked (1.6 SRM) Grain 5 3.6 %
4.0 oz Acid Malt (3.0 SRM) Grain 6 1.8 %
0.50 oz Magnum [12.00 %] - Boil 60.0 min Hop 7 17.9 IBUs
0.50 oz Centennial [10.00 %] - Boil 20.0 min Hop 8 9.0 IBUs
0.50 oz Centennial [10.00 %] - Boil 5.0 min Hop 9 3.0 IBUs
1.0 pkg French Saison (Wyeast Labs #3711) [50.28 ml] Yeast 10 -
1.00 oz Amarillo [9.20 %] - Dry Hop 5.0 Days Hop 11 0.0 IBUs

OG 1.063
FG 1.006
7.5% ABV
5.1 SRM