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Anyone else with advice here? I'm wondering whether the first wort hops make sense, and whether the late additions look good. My goal here is to get a nice Saaz spicy focus, kind of supplemented with a moderate amount of Amarillo citrus. Will they both be detectable, and in some kind of balance?

Whoops, my bad. For some reason instead of dextrose I was thinking of malto-dextrine, which wouldn't make sense. Dextrose totally makes sense for drying it out. Sorry about the confusion.

I'm trying to understand why you would add dextrose. I think you should drop that. With a lbs of crystal and a lbs of dextrose I think you're looking at a seriously overweight FG for an IPA. Many IPAs don't even have any crystal-- just pale. I don't think I've ever seen an IPA with dextrose...

Thanks for the feedback. I agree that I don't want the hops (particularly bitterness) to overpower this beer. I really like Houblon Chouffe because of it's great sense of balance, and the same goes with Le Freak. I have not especially enjoyed the beers where people just took an IPA recipe and...

I'm brewing up a Belgian IPA along the lines of Houblon Chouffe or Green Flash Le Freak: start with a nice Tripel (mine is based on Westmalle) and then hop it up with a blend of noble and Pacific NW citrusy hops. My goal is to get a light, fluffy beer with a great balance of floral/citrusy hops...

Hello all, a quest for beautiful beer brings me to my first post here. I'm looking to come up with a brew similar in style to a New Holland Brewing (Holland, MI) specialty called Raspberry Black Ale. It was a beautifully dark, roasty and malty beer with an assertive but well-balanced...