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Clone recipe posted here don't know how legal it was for them to post, and how legal for me would be to re-post here. Manufacturer's site gives you ingredients: pilsner malt, German lager yeast, German Perle hops It also gives you parameters to target, for use with software like BrewTarget: ABV 8.0% IBU 25 Color 8 SRM BYO recipe follows these pretty ...


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The best way to really start developing your own recipes is by getting (and reading) Brewing Classic Styles. In my opinion, this is one of the best recipe books because it not only has excellent recipes, but also has insights on how the recipes were built and what you might do to tweak it. Incredibly invaluable resource to own. The single best brewing book ...


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A fellow turned me onto Brewtarget to help me calculate the specifics of my batches. It's also has some sample recipes to start with. Might help you.


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an american milk stout maybe a sour beer. Brett beers, but brett, may eat some of the sweetner or convert them into unknowns....with weird flavors....(recently i found out brett ferments lactose and some hop compounds.) Im sure there are others, but those are the ones that came to mind.


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I use The Recipator for estimating gravity, IBUs, and color. This tool provides general ranges for various styles, including IPAs. You should notice the style guidelines for IPA top out at about 7.5% ABV. If you want something a little stronger you'll need to add some extra fermentables and I'd recommend boosting the IBUs in the same proportion. (I.e., if ...


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Looks Fine.. almost. You do need some yeast nutrients though. And.... 2 cups sugar to 1 gal puts you in Apple wine territory, and will be hard for a bakers yeast to attenuate fully. Also adding a priming sugar will do little with this recipe as the yeast will have died from its ABV tollerance. When I make cider it's like this. 1) Sanitize everthing: ...


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How are you planning to introduce the stevia? Are you growing the plant and plan to extract yourself, buying it as a sweetner, etc? If dried, then place in a hop bag with a lighter ale or lager in secondary and/or kegging. If fresh, then place fresh leaves in container with vodka for 36hrs to extract. Can either cook (but not boil) liquid to condense or ...


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I would try a stout, make it dryer than you usually would, and then add a little to sweeten it back to a balanced level. Equally if you ever find you have an over attenuated beer that is lacking the balancing sweetness, you may try adding a little.



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