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I did use carapils for body as well. I think the main idea behind this recipe was to incorporate wheat in without changing too much. I subbed a small portion of the base for wheat and instead of the melanoidin (which I like because it adds malt punch without sweetness), I would give the...

Sorry I came off that way but I felt like the way the post was made, he was talking to me like I was an idiot. The bolding of the letters along with the fact there was nothing with it beyond correcting me felt smart-alec-y to me, so I reacted.

So tell me. How much caramel sweetness does it bring to the beer? Oh that's right, none. No need to be a smartass. Yes, technically carapils is a caramel malt. But at 1.5L, it's not bringing the flavor of the true caramel/crystal malts. Thus, I treat it differently. I've got an idea. Why...

I fall into the anti-crystal malt camp when it comes to IPAs/APAs. My basic recipe for those is something to this effect... 65% 2-row 25% Maris Otter 5% Cara-pils 5% Melanoidin Its always given me a solid malt profile with a soft bready note and no lingering caramel sweetness. Tasty...

1lb of d2 is plenty of candi syrup. After that you would be just fine using table sugar. the d2 is 160L. You will get plenty of flavor and color from that. Most people overdo the candi sugar and it ends up too sweet. Along those lines, I would also omit the special b, unless you want a lot of...

Wow...without havent seen this thread, this abyss clone is oddly similar to the imperial stout recipe I was about to brew...however, im going to take the 5gal batch and split it into 2 2.5gal batches and ferment one with a belgian strain. Heres my recipe in comparison 65%eff 13lb 2-row (65%)...

I like the idea of candi syrup in this recipe. I feel like the crystal malt is a little low considering theres almost 3.5lb of roasted malt. I think you might need a little more sweetness to balance the roast. I think the dark candi syrup, either the D (80L) or the D2 (160L) would add some nice...

Ive used FWH in my APAs and IPAs for a long time with great results. However, the highest alpha hop Ive ever used was Amarillo at around 8%. It seems the consensus from most sources is that you shouldnt use higher alpha hops. The thing is I want to make an IPA and all of the hops I plan on using...

lost coast great white is more of an american styled wheat made with american yeast and lemongrass. the flying dog is spiced more traditionally with coriander and orange peel and uses a belgian yeast, though im not sure if its specifically a witbier yeast since they also use it in the raging...

If I had to go dank, I would go with columbus and summit with maybe a little simcoe thrown in

no hefes, but I just did a witbier with a citra late addition...only 1oz though...didnt want it to overpower the spices and yeast

This is where you and I differ. I enjoy belgian styles utilizing american hops...as long as it isnt made to be like an IPA. I like the citrus quality of american hops playing off the yeast qualities as long as it isnt overdone. One shouldnt overwhelm the other. I agree with you. Too many...

Ok, you caught me in my original post. It was really meant to give a base on the stylist difference that the beer would be based on. But it didn't mean that it had to be "to style". As for your hop bomb comment, I don't believe adding a hop component to a beer makes it a hop bomb. Hops are...

Lucky for me I'm not trying to brew a Belgian witbier or a hop bomb. I love what late addition hops can add in flavor without overwhelming. I dont want big bitterness. What I'm looking to do is add my own personal twist on an old style. That's all. I believe in subtlety, not hit you in your...

They are my bittering hop of choice right now. I do like using them in small amounts to punch up late additions as well. I've only ever gotten onion from FWH. Other than that it's lovely tangerine and grassy notes.

You could always do a Chateau Jiahu clone. Being a VA guy Im sure you are familiar with Dogfish's beers. This beers recipe is derived from preserved pottery jars found in the Neolithic villiage of Jiahu, in Henan province,Northern China, that revealed that a mixed fermented beverage of rice...

a friend of mine that brews for a brewpub here in CA has won a couple of GABF and world beer cup awards for his Irish Red. He gave me the basics of his recipe...basically something to this effect...super simple 88% Maris Otter 11-12% Medium Crystal (he uses 55) 1-2% Chocolate Malt bitter with...

sounds exactly what I am going for...except I may throw a small touch of chinook in there to give a little Pine and aggression so it isnt too fruity and one note so to speak. so i guess not "exactly':mug: After going back and reading Brewing with Wheat, Ive found out that Dieu du Ciel make a...

In this case, I already have the orange flavor from the zest so it's just a bittering hop. However, I have an IPA planned with summits and citra as late additions. I'm glad to hear your beer turned out great. How much of each did you you use late?

Its too bad you didnt have some Riwaka and Nelson Sauvin for this. I love those hops.