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I aggree with a few posts. Flour and Oats are not needs. Its all in the yeast and hop schedule and water profile. I tend to use a British Yeast that has a higher gravity. All hops are added at flame out and whirlpool. So you have to add a ton to hit your IBU. In addition you need to dryhop...

Comet and Comet and more Comet. paried with Citra and Centennial El Dorado, Ekuanot, Motueka Bravo, Denali Nelson Sauvin, Azacca, Mosaic Those are a few combos I've been really diggin lately

Control the boil. slow and easy as to not darken the wort.

Lamplighter Brewing Co (Cambridge MA) Awesome very well made beer with great yeast and hop combos. Starbust is amazing. Hillfarmstead (Reduce oxidization and fermenting under pressure)

Try 40-42 for a serving temp. The aroma and falvor will really shine.

I hate Homebrew competitions. Awards and results are subjective and aren't a true evaluation of your beer. Also, style guidlines are over rated

Agreed, love it in my porter. Never lasts long. Perfect for fall, evenings and winter nights.

I usually push my CACL 200-300 and keep the gypsum as low as long as I have my calcium around 100. I also shoot for ph of 5.25

Lots of good advice here. I do the same thing.

If you look at the new up and coming breweries, everyone is pushing boundries and classifications. For me the best part of Homebrewing is recipe design. Grains, Hop Schedule, Water Profile each brew you can make a one of a kind beer that cant be found anywhere else in the world.

Brew beers you want to drink! Push the boundries and screw BJCP guidelines. The best part of homebrewing is not being confined or limited. Be creative, and brew beers that are uniquely yours.

Rdwhahb!

Check out one of these stoppers. I use it when cold crashing no O2. https://www.morebeer.com/products/silicone-stopper-breathable-carboy.html?site_id=9

Looks good to me. I'd leave the Vienna to add to the comlexity of the malt profile. But remove the Oats and Wheat additions. Increase your CL ppm and reduce your So4 achieve the roundness, silky and hazy look of the NEIPA. Keep your PH under 5.3 as well with this style. But thats just my style...

Im in

4742.2 + 5 gal West Coast IPA 5 gal APA 5 gal 3 C's APA 5 gal American Brown Ale 5 gal Red IPA 5 gal Robust Porter 4,802.2

I'd cut the 40 out. Move your columbus 15, 10 to Flameout, add the 5 min Casacade once you cool to 180 and let stand for 30-45min. I dry hop with 1oz per gallon for IIPA but leave it for 4 days. You'll get fresher aroma and taste then if you leave it for the 7. Just saw Treebeerd beat me to...

Move the bittering Apollo to FW hops (first wort, add the hops to the wort after mash and before you begin to boil) or 60 to get your desired IBUs. Then move your 7min hops to flame out, and wait till your brew cools to about 180 and throw in the 1oz of citra. Adding the hops at 7 min will add...

I would cut the amount of crystal in half (if not all together). Move the 7 min hops to falmeout and add the 1oz citra to whirlpool. But, I'm sure you'll get all kinds of different advice.

Blue Hills isn't the best place for a band like Clutch. The'll try and kick you out if your dancing around in the ailes. LiveNation has a monopoly on the venues and putting a hurt on some good bands that refuse to play their game.