Originally Posted by bianco152
Come on people...Some specific advice needed:
1. Dry hop or no and with what hops?
2. Too much honey malt or no?
3. Too much smoked malt or no?
4. Late hopping? Yes or no?
1. Why dry hop a BW. Flavors from dry hops fade quickly. If you keep this beer for a while, the flavors will be gone. Dry hopping can also add cloudyness to a beer.
2. Yes. Why have any.
3. No. Cherrywood smoked malt is fairly mild. You could double that amount without any problems.
- As NT noted, I would replace some grains with a couple of pounds of table sugar to help dry the beer out. I would also add it after the main fermentation to help the yeast out.
- Mash low. If it ends up too sweet it is going to be tough to drink.
- I'd try to get the beer to end up somewhere between 1.010 and 1.015. Starting at 1.102 will give you somewhere around 11/5 and 12% abv.
- I don't know if that yeast is going to be man enough to finish off that beer.
- You will probably need to use a high gravity yeast for bottling (WLP099, a Belgian, or Champagne).
- I'd increase the IBUs. Probably double them to somewhere around 80.
- Where is the oak?