If it were me, there's a few things here. I'd start with two things though. Reduce the amount of crystal malt to less than 10%, maybe as low as 5% and use a more attenuative yeast, such as wlp001. I like my IPAs to finish at 1.009 or 8, so they're nice and dry.

I see! Thanks man, I knew it was me being daft! You're right about kettle dead space and absorption. I had thought the calculator would take these into account though.

I'm playing with a DIPA recipe I'm brewing tomorrow, but the boil gravity estimate is confusing and worrying me. The recipe is http://www.brewersfriend.com/homebrew/recipe/view/62146/pliny-in-dumnonia. I can't see how I'm going to reach my OG of 1.072 when the boil gravity is only estimated at...

Not as yet, as I only joined up and started using it a couple of weeks ago. No problem to stick one in though. Give me 5 mins! 8-) http://www.brewersfriend.com/homebrew/r ... meal-stout EDIT: Done :)

I've done a few batches of really nice OMS now, based on a clone of Samuel Smiths Celebrated Oatmeal Stout. Basic %s are: 1051 OG 1014 FG 37 SRM 78% Maris Otter (or another English pale ale malt) 6% Crystal 120 6% Chocolate Malt 6% flaked oats, toasted in the oven on baking parchment at 165C...

Hi! Yeah, definitely. Not sure how the prices stack up but I'm paying around £3.50 to £4.20 for 4oz of US hops. I use a small but really good online retailer here in the UK (Not sure if I'm allowed to name them) who can get pretty much everything from the US from Apollo, Bravo all the C's...

Hello all, Chris from Devon, England here. Been playing around with the recipe tools etc last night, and I think this has to be the best brewers' tools site I've used, and I think I may have used most of them now. Fantastic. I especially like the water tools, and everything is just so user...