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*Deleted*....didn't notice initially that you mentioned they were dry.

I find that with pale ales, the rule KISS is best. Simple grain bill, and not too much hops, otherwise, you'll have an IPA on your hands. So, I'd use your selected LME with maybe 12-16oz of crystal 60 or 40, and hop as you choose. If aroma is your thing, I'd drop the 30 minute additon and add it...

Well, I wouldn't say ruined, but I did mess up two batches, one of which was barely drinkable for about 6 months! My first AG, I didn't quite understand batch sparing I guess, and didn't have enough wort for my boil, but went ahead and figured I cuold just add water at the end. My SNPA clone...

If you delay this, and use it later in the boil, your overall bitterness will drop. You shouldn't remove this, but instead add another addition like at 30. This will give you more hop character than the 60, but will also add to the bitterness, which as you said, you need.

I normally use hops I'm trying to familiarize myself with. I made a Citra SMaSH, and after drinking it realized how much I like the hops, and now have a Citra IPA recipe, which is almost a SMaSH recipe. But I've also done hops that I really like, like Chinook and Fuggles.

Oh, sorry I only saw the 60 minute additons. I made a brew with a two ounce flameout and a two ounce dry hop that was amazing. Maybe up your late additions, and possibly beef up your dry hop? .

I have a nice stout I make that is called Tasy Weevil Stout because the first time I made it, the flaked barley had some little weevils in it. When I brewed it though, the weevils stayed in the mash tun, so nothing was in the boil. I'd just use the corn, but let you LHBS know, so they can take...

I would use some late additions to the kettle, along with the two ounce dry hop to get more aroma and hop flavor.

I checked my gravity for the first time yesterday, and this beer smells amazing! I think I'm going to have trouble being patient for this one. I realized afterwards, when reading my notes that I mixed something up, and used the Columbus as my FWH. Oh well, I guess I'll have to make this again...

I'm glad your first SMaSH went well for you. I find them to be some of my most enjoyable beers. I really miss my MOFuggles ale...Lol.

Thanks for the catch. I read over it, and missed it. I can only imagine if I ruined his beer for him this way... He brews to expect banana flavors, and gets a clovey heffe. He'd never brew one again! Lol. Thanks!

Yeah, Topher, I was gonna come on here and point out that he was actually correct. I mis-typed, in a rush not to get caught by the boss. Lol.

I agree with above. It may just be freshness. Let it sit in primary for about two weeks, then keg it, and drink it ASAP. You'll find the flavor to be more desirable. With Hefes, the fresher the better. Also, the fermentation temps will make a big deal as to the flavor of this brew. Cooler temps...

It has to be .01. Unless you are only making HUGE barleywines, etc. Most beers I make start at 1.052-1.080, and I make many styles. In fact, the largest beer I ever made started at 1.1! Perhaps you are reading the hydrometer incorrectly?

Brewed a batch of this Saturday, and I'm very excited about trying it. Gravity was 1.073, and it's chugging along quite nicely now. Thanks for the recipe!

Using a sanitized turkey baster or wine thief, pull a sample from below the film. If it tastes fine, you're okay. I had a batch once like that, and almost tossed it, but the beer beneath is was fine. Very resilient stuff!!

I find it helps to add water to the tun at a higher temp and stir it to the right temp. For example, I plan a recipe to mash at 152 with 10 lbs of grain. Temp of the grain is 70*, so using a calculator on BeerSmith, or online, I find that with 3.75 gallons of water, my strike needs to be at 163...

Well, convert to AAUs and you'll have 9.3 AAUs. Since you are using 9.9%, divide your AAUs by that number, and you'll need .94 ounces. I'd just toss the whole ounce in.

I did full boils on my stove for a while. I will warn you though that it took like an hour to get to a boil. Also, you may want to do 90 minute boils in case of DMS issues. You dont get a very strong boil I find.

You didn't squeeze the grains after you steeped them did you? This can leech tanins as well.