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I have brewed this a few times. Skotrats Genesee My Butt (5.5 gallon Variety) A ProMash Recipe Report AHA Style and Style Guidelines ------------------------------- 16-C American Lager, American Lager/Ale or Cream Ale Min OG: 1.044 Max OG: 1.056 Min IBU: 10 Max IBU: 22...

Taste it, if it tastes OK, bottle it up.

My thinking was that US Pale malt is closer to a British pale malt then plain US 2 row http://morebeer.com/products/great-western-american-pale-malt.html#description So a pale malt extract would also be more similar to a British Pale Malt.

I was going to suggest the M.O. LME (Maillard Malts), but I see you are already aware of that option. If you want to order from Morebeer you might want to try their Pale Malt Extract instead of the Golden Light. I have never used it but that's what I'd order for an ESB.

It never occured to me that the "scum line" could pose a problem. I've never had an infected beer. I usually don't bother with a secondary. The reason secondaries are used is to get the beer off the yeast, not because of the krausen ring. Over here in the States not doing secondaries is a...

Sorry for not answering sooner, haven't checked in here in a while. The beer turned out really well. Maybe a little sweet for my tastes, if I do iot again I might mash a bit cooler, or try a different yeast.

I've used these methods for making liquid invert sugar. http://www.unholymess.com/blog/beer-brewing-info/making-brewers-invert/comment-page-1 Using both methods, worked well. The dilution method is a lot easier for making the darker colored sugars. Down towards the bottom of the page there are...

I've used twice once in a Porter, and once in a Pale Ale. From what I've read some folks say it "mutes the hop flavors", I didn't notice this. The porter turned out real well. OG of 1.055 to a FG of 1.016. I did mash @ 68c so I'm guessing a lower mash temp. would get better attenuation. Can't...

I haven't tried it myself but this seems to be a popular recipe. http://skeeterpee.com/?page_id=17

A local winery in these parts does an almond wine, that my wife likes. I was thinking of trying to make a gallon of this: http://winemaking.jackkeller.net/recipes.asp

Getting ready to transfer to keg! First pour

I know this is an old thread. But I figured I'd ask my question here instead of strating a new one. Which book would recommend, Brew Your Own British Real Ale, by Graham Wheeler or Brewing British-Style Beers: by Dave Line ? Dan

I was thinking I should give credit to the inspiration for this recipe. http://wiki.homebrewersassociation.org/CaribbeanStout I pretty much stuck to the original, I just switched out the hops, subbed brown sugar for rice syrup, and used a different yeast.

I took a sample today it was down to 1.019 from an SG of 1.076. 75% attenuation. ABV 7.5%. It tastes pretty damn good. Real smooth no harsh roastiness. Maybe a little too sweet for my taste. It's been fermenting at around 16c which is a little cool I am going to try and get it up around 21c, to...

Yup I'm in the US. I used WLP007 Dry English Ale. That yeast flocculates like mad. The starter was 1600ml the picture was after I poured off the spent wort.

I brewed up a Foriegn Extra Stout on Sat. here are some photos. Sorry I didn't convert to metric. Caribbean Stout Foreign Extra Stout Recipe Specs ---------------- Batch Size (G): 6.0 Total Grain (lb): 14.000 Total Hops (oz): 1.20 Original Gravity (OG): 1.073...

As far as APA I don't see the problem, it's American, it's pale and it's an ale, so I'd say it makes sense. As far as the "India" everything that does get a bit much. If I make a really hoppy brown ale with a bit more ABV, and someone askes me what it is I would say a "big hoppy brown ale."...

I think that whatever you brew even if it's a clone recipe will be unique. Your water, process, and fermentation conditions will make sure of that. Our club got together and brewed 4 or 5 batches of the same recipe on different systems and none of the beers tasted the same in some cases you...

The first batch I did with the oak cubes turned out really good. I backsweetened it with some AJ, kegged it and then bottled from the keg after it was carbonated. A friend of mine who drinks alot of cider gave it 4 out of 5 stars. The second batch I kegged yesterday I plan on doing the same...

I was thinking of brewing this same recipe. From what I understand the acid malt is to help with mash pH. Do you have some way of figuring the estimated pH, so you know how much acid malt to add? Or are you just going by the recipe? My thought was to leave out the acid malt since I have never...