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I brewed 20 gallons of a Belgian Dark Strong Ale (1.081 OG) and fermented with WLP530 for several weeks before pitching WLP655 Belgian Sour Mix. I transferred to a Sherry oak barrel I picked up and let it age in ambient temps for over a year. I transferred it to secondary fermenters to let it...

15 gallons 35lbs Pilsen (or Pale Malt) 2lbs, 1 oz Caramel light (10) 1lb, 8oz Carapils Mash @ 152 for 60 min .75 Summit @ 60 min 1.5 Cascade @ 30 min 1.5 Cascade @ 10 min 2.25 Citra @ 5 min 2.25 Citra @ flameout/whirlpool 2.25 Citra + 2.25 Cascade dry hop in secondary S-04 1 liter starter

I live at 7000 feet above sea level in the foothills of the Himalayas. Here is a recipe I have tweaked over the past year. I'm very happy with the results. 15 gallons 32# Pils 4.5# Caramel Light (8-16) 1.5# Munich 1.5# Wheat 1.5# Melanoidin Mash @150 OG: 1.061 FG: 1.011 2.5oz Summit @ 60 min...

I brewed the following recipe and it turned out pretty darn good. However, I noticed a slightly grapey taste in the middle of the beer. Any ideas where this could be coming from. Fermentation was at 68-70 F. 7 lb Pale Malt 1 lb Dark Caramel Malt (60) 11 oz Chocolate Malt 11 oz Roasted...

I'm working on an Imperial IPA recipe and could use some feedback. Here it goes... 5.5 Gallons OG: 1.100 FG: 1.025 ABV: 10-11% IBU: 120 SRM: 9.3 16 lbs Pale Malt 3 lbs Caramel (10) 2 pounds Munich Mash @ 151 for 60 min Combine the following: 3 oz Cascade + 3 oz Chinook + 4 oz Citra Add 1.5...

I'm working on a recipe for a Milk Stout. I am considering adding some Oatmeal for enhanced mouth-feel. Thoughts? I'm considering adding 12 oz of toasted Oatmeal to the following recipe. Thoughts? Concerns? 7 lb Pale Malt 1 lb Dark Caramel Malt (60) 11 oz Chocolate Malt 11 oz Roasted...