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Thanks for the tips, tagz and mrmop. Updates - I dropped the CaraPils, C40, and CaraWheat completely, and added a little CaraVienne to bring a little bready sweetness. Also, I bumped the Munich down and the honey up, percentage-wise, to lighten the mouthfeel a bit. Got rid of the Centennial in...

Update: I'm thinking of cutting out the C40 and just using 8 oz of CaraWheat, cutting the CaraPils all together, and bumping up the honey to 4 oz.

So, the past couple years, I've been making a partial mash, hoppy wheat beer. It's a brew I've shared with the folks I ride a 3-day cycling tour with in the fall. This year, I've decided to go all-grain, and tweak the recipe a little (a lot), so I'm getting an early start. The goal is the same...

You could probably back off your 60 min addition a bit, and use the IBUs you save for a couple 15- and 2-min adds of another hop like Centennial. I might even double up the Cascade and Amarillo in the 15-min add, as well. But I tend toward over complicating this sort of thing. Re-using the...

1) Did you say garden hose flavor? I think I might like that in a summer beer, if only for nostalgia sake. 2) I've tried an all-Centennial IPA before that someone else made, and I got a ton of piney character when I drank it. I enjoyed it, but see point #1, that you may better judge my taste...

That looks a bit like the hoppy wheat that I've done a couple times. Love the Amarillo and Cascade in a wheat APA. Great choice. I like to counter-balance mine with a little Chinook and/or Centennial, but your mileage may vary. Do you have a yeast you plan on using yet?

Well, it's brew day, and I made a few changes: First, I wanted to get a feel for what the home toasting of the barley and wheat added, apart from any extra kettle caramelization, so I did a regular-length boil. Second, I bumped the hops back up to about 35 IBU, because I felt like it. Same 15...

Did you do anything like a cereal mash to the unmalted wheat, or did you just add it straight to the mash?

Is it this stuff? http://www.beeradvocate.com/beer/profile/263/1324/ Pretty good beer. Definitely bacon in a bottle.

I'm about to empty one of my 2.5 gallon beer box casks, and I decided re-making this recipe would be a good house beer for late spring/early summer. Changes: Cutting the hops back a bit to get it down to 25 IBUs, in the range for a Kentucky Common. We have a local homebrew comp, and I may...

Mostly just a cream ale. But it would work in pretty much any lighter, high-adjunct beer.

If your really want corn flavor, use frozen sweet corn. I toss mine straight in the mash, with 6-row for the extra diastatic power. At the end of the summer, I'm going to try fresh, steamed sweet corn, and add the corn cobs to the mash, too. There's supposed to be a ton of flavor in them, though...

I don't fear the honey malt like some here. I think the limit you'll run into first on a Kolsch is not the honey malt wrecking the flavor, but the honey malt making it too dark. If the color's still in range, you'll probably be okay.

No comments? I'm curious if anyone has combined the WLP545 with A DuPont strain. Any thoughts on the grist? I'll probably mash low and long, rather than add sugar or honey.

I've been thinking about 1) finally pulling the trigger on a batch of neomexicanus hops, and 2) working on a saison recipe. Here's what I've got: Batch Size: 2.5 gal Efficiency: 57% Est. OG: 1.052 Est. FG: 1.004 ABV: 6.3% IBU: 29.4 SRM: 4.6 Boil time: 120 min 2.75 lbs Belgian...

Whenever I've used midnight wheat, I've ended up with a burnt plastic flavor. So I'd be a little jumpy about going to 5% with it. But the rest looks pretty darn good. You'll have to let us know how well the MO and wheat malt work together.

Looks good to me. Maybe bitter with the Styrian Goldings, and a light finishing addition of the Saaz. Also, make sure you get whole coriander and crack it, rather than the pre-ground stuff.

I opened the first bottle last night. It was fantastic: The leathery funk of the brett, the bready character of the grains, and the citrus twang from the hops and saison yeast blended perfectly. It's a perfect pairing with watching college basketball games.

I created this beer as a tribute to the eponymous farmhouse that my great grandfather built, that 3 generations of my family grew up in. Its a witbier, fermented with some Belgian funk. This is approachable and interesting at the same time, and gets really good the longer you let it condition in...

Whelp, just had my first bottle. It ended up almost a dark amber color, which was unexpected. It's really easy-drinking, and quite flavorful for a 4% session. The flaked wheat and corn definitely showed up. I think I'll back off on the roasted additions next time, and I may bump up the bittering...