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Thanks for the link. Although I have had better success adding DME late than LME. I know that seems bass ackwards to your opinion, but that's my personal experience and I've been experimenting a lot lately. May be just me, but sometimes I feel as though boiling DME for more that ~15 min can...

I'd remove the keggle from the heat and stir into a whirlpool while a buddy (or toddlers/wife haha) poured the extract in. I do this often and it seems that the LME dissolves before reaching the bottom. Never really had a problem with scorching while using this method.

Thanks for the insight, I'll keep this knowledge in mind when formulating recipes in the future...and altering this one haha.

Thanks hotrodtrash! That sounds like a great idea!

I.E. I would use more than 1 oz of hops for this recipe with a normal extract addition, by adding it at the end I have reduced the total hops down to 1 oz because of the increased bitterness yield allowed by the late addition. I'm worried that by using only 1 oz of hops I would extract...

I know that part, I'm wondering if I will still get the flavor impartation even w/o DME being present before the hop addition.

The human palate supposedly can't detect any past 100 IBU, but those hops still add flavor and changing the additions will affect the profile of the beer--even if it stays above 100 IBU.

So I know that by doing a late addtion you can use far less hops and achieve skyrocketing bitterness, but what about for flavor? For instance, I'm about to brew a single hop saison with Sorachi Ace bittering and flavor additions, all of which occur w/o the presence of DME. However I will...

This is a very interesting topic. What would be the procedure for making an extract Wee Heavey using the reduction technique? Or is that even possible?

I second michael.berta's yeast choice, either that or Trappist High Grav. Recipe looks pretty good though. I usually dial my hops in around 20 for belgian ales and it seems to turn out fairly well balanced.

Let us know how it turns out! Every time I brew a similar recipe it turns out pretty nasty. I'm a loser though, your recipe looks pretty rockin'! Might have to try this myself.

I find that pitching bugs that way is kind of hit-and-miss. Had a braggot that I did the same to and added even more lacto/brett/pedi and only a mild brett came out after spending a LONG time in fermentor.

It happens to us all man. I let both beers age for around 6 months. To be honest, the astringent "burnt" flavor only got worse with time. I think with a style such as a bock it would be even worse. HOWEVER, every case is different and I would strongly suggest that you not throw yours out until...

What does a Patersbier taste like? I don't think I've ever had anything similar.

Oh yeah, squeezing the grain bag isn't the best idea in the world either...

I would say without a doubt the burnt flavor would be coming from the 175F steeping temp. Anything over 170F will really start to bring out astringency from the grain. I made the same mistake once when boiling two batches of the same beer. Only using .5LB of steeping grain for both, I hit 172F...

I've done two batches with chipotle peppers, one a kolsh and one a dark amber. I think that most of the heat comes through from the boil and most of the flavor comes through from fermentation additions. I used about 6 peppers-2 in mash, 2 in boil, and 2 in ferm and have a full chipotle flavor...