Just tapped the keg for this recipe that was my second all-grain brew. Turned out great. Thanks very much. I've got three in primary fermentation right now. A modified Sierra Nevada Torpedo. Had some extract lying around, so I used 4 lbs Morebeer Munich lme, 6 lbs ldme, 1 lb carafoam, 6 oz. biscuit and 1 lb caravienne, with the Torpedo hop schedule. Then I did two wheat all grain recipes. Same grain bill but different hops; one trying to emulate the Boulevard 80-Acre hoppy wheat, which I had in Chicago a few weeks ago, and the other with a traditional witbeer recipe with coriander and orange peel (hop schedule from Diable Blanche from Stephen Snyder's book, though I did substitute hops from that recipe, replacing the Hallertau with Mt. Hood, the Tettnang with Willamette, and the Saaz with Crystal). Five lbs Belgian pilsner, 2.5 lbs malted wheat, 2.5 lbs flaked wheat, and 1 lb clover honey, using an English ale yeast. We'll see. But your house pale ale may become my house pale ale. Just lovin' this brewin' stuff. BTW, the Morebeer Munich malt is 50% Munich and 50% pale.