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A pound of melanoidin seems like a lot to me. Another option might be some aromatic...perhaps 6-7 ounces. Otherwise ditto I think it looks great. In terms of hops, I would personally choose Spalt. However, I am just a fan of it's particular flavor.

You'll have more beer :)

Perle is great for bittering...but I have not a clue what it is as a flavor/aroma hop. Intuition says it will be fairly close to a noble hop, but that could be wrong. If you have tettnang/hallertau on hand, the safe road would be to go with them for flavor. Sorry...maybe someone who has used...

If you don't want to use a lager yeast, go with US05 at 50F.

What temperature can you ferment at?

I would cut the amount of cloves in half...they are stronger than most other spices. Leave the vanilla extract out of the boil...you can add it at bottling day.

Well after much deliberation...I came to conclusion it is pretty much worthless to use pumpkin in a pumpkin beer. Aside from getting to say "I put pumpkin in this beer". But, everyone will think its there anyway with the correct use of spices. It contributes no flavor and a little...

8.92 lb Pale Malt (2 Row) UK (3.5 SRM) Grain 89.2 % 0.59 lb Munich Malt - 10L (5.5 SRM) Grain 5.9 % 0.30 lb Caramel/Crystal Malt - 60L (60.0 SRM) Grain 3.0 % 0.19 lb Roasted Barley (300.0 SRM) Grain 1.9 % 1.00 oz Goldings, East Kent [5.00%] (60 min) Hops 16.8 IBU 1.00 oz Fuggles [4.50%] (20...

Metallic? Are you using anything aluminum by some chance. Yes, aluminum is ok to use...but it can lend some metallic flavors if not prepared properly. Hops don't give metallic flavors...well I guess it's possible under very poor storage conditions. Have you always bought your hops from the same...

I mean has a clean profile...doesn't produce esters. Almost along the lines of a lager. I couldn't make an Irish red without a little roasted barley...2 ounces in a five gallon batch definitely adds a flavor. Out of those I would choose 1056. I usually go with us05 at 50 F now that it's easier...

I use c-60, Munich, and roasted barley to get the red color. I grind the roasted barley much finer and add it near the end of the mash. Edit: some more pointers I prefer using EKG for flavor in an Irish red. Also, use a clean ale strain instead of an Irish ale blend.

You used A LOT of crystal...nearly fifty percent....bleh I don't blame you for not liking it. What were you shooting for?

Magnum is an excellent bittering hop... I would say drop the FWH...it's just another bittering addition basically. Good time additions. Go with all citra for flavor/aroma...I regularly make an all citra IPA that gets rave reviews from everyone who tries it. Though it will be a flavor...

If you want something tropical, I say go with citra. I'm drinking a glass of all-citra IPA as I post this...tastes of delicious mango. Many of my friends have noted it is unlike any IPA they have had before.

That kolsch strain is one of my favorites for a lot of styles. Dump the o fest on the yeast cake and see how it goes. While you may get a grape/white wine fruitiness...that strain tends to leave a crispness which will go well in an O fest. Ferment on the bottom of it's temperature scale. No...

Primary only is fine. I guess the best question would be...what kind of flavor do you like in your ipa? Fuggles is kinda earthy, galena and nugget are both good for bittering and have a pungent flavor, cenntennial and cascade are of course your c hops...citrusy in flavor...though I get a little...

oh wow just noticed that in that last two lines of your first post...my bad. Well that being said...have at it I think it looks great.

looks pretty good. I would probably choose a little english hop character over noble hops...but its been so long since I've had old chub I can't remember the taste that well. I would also lean towards some kettle caramelization or a longer boil. Regardless, looks like a good starting...

Is this based on old chub by oskar blues? If so, how'd it compare?

I Think you would be better to spread out your cascades and centennials a bit and hold back a few ounces for a dry hop. If you can, try to ferment that a little cooler...1272 is pretty estery sometimes.