Hello there,

I'm looking for a hop that brings spices, spicy and herbal character to a beer.

I know that in a belgian the yeast is the star but I want the hops to help .

Any ideas?

Cheers.

I want it to have a fruity and floral smell and taste. Not too bitter. What should I use etc.

carbination

step 1

add 1 carbination drop per 17 oz

step 2

let sit for 2 weeks and enjoy

step 1

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add 1 gal of organic apple juice and 2 oz of lemon juice and 2 lbs of honey

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step 2

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add 2 tbls of fermaid k or o

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step 3

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add 2 lbs of strawberrys (to ferment for 1 week only )

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step 4

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add 1 pack of champagen yeast let ferment for 2 weeks

step 1

bring 5gal of water to a boil in the basin and let it cool to room temp

​

step 2

put honey, fruit(put fruit in brewing bag), fermaid k, 1 cup of black tea, in the basin and stir

​

step 3

add the yeast and stir

(at 24, 48, 72hrs add nutriant)

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step 5

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2 weeks remove the fruit bag from the fermenter add 2 cups of boild sugur water then reseal

for 1 week then add a bag of fruit then add a mix of nutriant and honey for the last week of fermentation

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step 6

((optional) add a little citric acid and wait 2hrs to clarify)

drain from the basin and bottle it

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(exparimental step 7)

(add 2.9 g of Coopers - 07-IZ3Z-LI40 DIY Home Brewing Carbonation Drops to the bottles)

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OPTIONAL STEPS

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step 1

add the mead to the still and bring to 162f degrees (discarde the first bit distiled)

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(toss 250ml per 5gal or 2 cup then keep the liquid)

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step 3

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bottle the liqure and enjoy

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step 1

​

add 1 gal of organic apple juice to fermenter

​

step 2

add 8 cups of well water to the must

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step 3

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bring the liquid to 100 degrees to melt the honey add 2 table spoons per gallon of lemon yest and 1 cinamion stick per gallon add 2 table spoons of fermaid k per gallon

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step 4

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add 2 lbs of honey

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step 5

stir well

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step 6

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wait till mash cooles to 80 degrees

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step 7

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add the yeast

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step 8

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remove the cinomon stick after a few days depending on smell

any ideas on my recipe

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apple beer ingrediants

1 gal of organic apple juice

8oz Hops El Dorado Hop Pellets

1/2 lb RAHR 6-Row Malted Barley

2 g of lemon zest

step 1

bring 1 gal of apple juice to a boil

step 2

add 1/2 lb of malt and steap for 30 to 60 min depending on flavor

step 3

add hops (BSG Hops El Dorado Hop Pellets)

(add hops at {60 min-4 grams, 45 min-2 grams, 15 min-2 grams} left on the timmer)

step 4

bring the tempature in the wort to 70 degresse add lemon zest

(just the peals)

step 5

add 1 cinamin stick and yeast then stir well

step 6

add to fermenter and let sit

The recipe

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Thats the kind of beer i'd like to achieve but I need help to know how and where to start.

Every allgrain I make are similar in the way that I boil the mash, add hop, cool it to add lever and wait. I think I'm ready to make more complicated stuff, but I need ressources :)

Thanks.
And here's some examples of what I'm looking for :

IPA du Nord-Est, by Boréale
Nordet, by Auval

If anyone has a good recipe and would like to share, please by all means.

​

Thanks.

Homestead Brewing gave me a basic recipe outline for one of their earlier single hop IPA's that I really enjoyed that they brewed called their Boat IPA.

Bravo Hops

Irish Ale Yeast

2-row Barley

And they said they used some Crystal Malt 70

​

I'm working on a recipe to try and brew this soon.

Does anyone have a grain bill for a good clone for this? Looking for a great breakfast beer!

Is there a beer out there that’s really low calorie but still flavorful? What could I add to get vitamins and other good stuff in without sacrificing flavor? I couldn’t find much info on calories from hops and stuff. Do you guys know or could you design a beer recipe that would be relatively healthy and tasty. Low alcohol and small grain bill with lots of hops? Whatever you got let me know I’m very curious and excited!

Golden Barleywine (Just a strong ale maybe?)

Batch Size: 21L

OG: 1.082 (80% efficiency)

FG: 1.019 (76% attenuation)

ABV: 8.33%

IBU: 70

BU:GU: 0.85

7kg 100% CMC Pale Ale malt 3L

38g Magnum at 60

30g Cascade at 20

30g Centennial at 20

Whirlfloc Tablet and 1/2 tsp Wyeast Beer Nutrient at 10

(Any late hops?)

OYL-052 DIPA (72-80% attenuation. Average: 76%)

Thoughts?

Cheers!

Edit: This is also getting 60 seconds of pure O2. I was also thinking of adding yeast energizer 24hrs after pitch to help dry it out more.

I've worked a lot with Linux and as such with the free licensing principle. (basically it means it's free to use and change as long as you refer to the original creator/recipe) It sparked my interest in homebrewing, though much much later. In any case, the beer is an ale, brewed with guarana berries for extra energy. I like the idea of it been thinking of making this my next brew. Wonder if anyone ever tried it? I can't seem to find any reviews of it on the web.

http://destructables.org/destructable/free-beer-recipe-free-free-speech

MALT: 3,8 kg Maris Otter (3,0 SRM)
800 g Munich Malt (7,1 SRM)
200 g Crystal Malt (66,0 SRM)
100 g Brown Malt (95,4 SRM)
80 g Carafa Special Type III (710,7 SRM)

HOPS:
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(25 g of 8.5% alpha acid)
2.92 AAU Williamette hop pellets (7 min.)
(15 g of 5.5% alpha acid)

SPICE:
35 g Guaraná berries
Crush Guaraná beans and infuse in 1 quart of hot boiled water (max temperature 78 °C).
Filter the mixture and add to the boiling wort the last 15 minutes.

YEAST:
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