Jim's Beer Kit

I'd be tempted to go either/or with the rye malts and the dark crystal. I'd keep the roast barley and black malt but either go a) the crystal rye and choc rye OR b) dark crystal but add more to get 5%. My latest was 10% roast barley and 5% Special B and there was enough going on for my liking. If yo...

I agree with halving the ingredients. You're planning quite a big beer and I'm always surprised at how making smaller beers tends to be easier. I used to virtually live off Dark Star's Hophead and that's a cascade smash with an OG of only 1.039. A belter of a drink.
Happy brewing.

Are you sure it's malt? I used flaked rye from the health food shop and I really like it. I use 20% then add 5% crystal rye and it comes out really nicely. I've also added darker grains with good results.

I've used it in pale beers, like Seymour says at only about 4%. It gives a nice malty edge to things. It worked really well in a saison. I've just done a porter with it and I'm really pleased with it. I've used 15% in that with 10% brown malt and 5% chocolate malt. I did a bitter that had 10% amber ...

It's a good book. I get the impression it was written at a time when there wasn't a lot else to draw information from so, in light of that, it's worth taking your hat off to. I've tried the Kronenburg recipe and it was excellent. In terms of adding sugar, I swear by it. There are lots of different k...

I've just done a Vic Secret and Pacific Jade comparison. I brewed 12 litres using each in equal measure throughout the boil (60 min, 10 min and flame out additions), then split the batch into two FVs and dry hopped with a single hop in each. The both came out tasting wonderfully, but I prefer the Pa...

If you want more honey flavour, you could put between ten and fifteen per cent in, after primary as Barley Water mentioned. If this makes the beer stronger than you are looking for, you could scale back on the pilsner malt. It'll then start looking like a honey beer. I've started using palm sugar wh...

I'm planning on brewing this this afternoon and I'm wondering whether it's too complicated. Is there any way I can simplify it? I'm wondering whether the Munich will bring too much caramel and, therefore, should be replaced by pale malt. Also, would the brown malt be needed if I'm using smoked malt?...

It looks OK to me. From I'm aware of about the style, though, you might get a bigger beer than the standard. I've always thought large amounts of sugar were used to create higher ABVs without creating big beers, esp in Belgium beers. Something like 15% sometimes. Is this something you've come across...

That sounds like more chocolate malt than I'm used to which I like the sound of as I've got loads to get shot of. Would half a kilo work out as about ten per cent? Would you add the roast with it as well? I feel I ought to be trying to minimise the number of different malts to keep it simple. I do l...

Happy New Year one and all I'm trying to formulate a black beer that reflects the volcanic nature of the island that I live on, Gran Canaria. I want it to be toasty and roasty and slightly smokey. I've been in the UK for the festive season and pretty disappointed with the blandness of the black beer...

Looks awesome. Good job!

I'm with Bazz with the hops. Must be worth sticking your Bramlings in at the start too.
I've never used chocolate malt with dark crysta so I'd like to see how that works. I know you could used roast barley instead such would give you a heavier, more liquorice flavor , if that floats ya boat.

It does. Thanks!

Thanks for sharing. When did you add the oil and how did you calculate the amount? I guess these are answered in the link, though, so I'll check that out.
Enjoy!

David