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I would actually back down the bittering ever so slightly. 50-60 IBUs is more than enough for this type of beer. What people dont seem to understand about combining a tripel and an IPA is that an IPA has a lot more malt character, thus it can stand up to the bitterness. With a tripel, especially...

Much like many of the gumballhead clones, they add a certain amount of aromatic or lighter crystal. I dont want crystal anywhere near my beer...I dont like it in my APAs or IPAs, let alone a wheat beer. The wheat will be the dominant flavor, especially with a healthy portion of flaked wheat as I...

Reading this my one advice would've been to mash really high since the honey is so fermentable to ensure you get some body out of it. I love the idea as ivedine an IPA braggot before, but not at a high gravity. Based on my experience, I would've done the honey in steps, simply to not work the...

With Amarillo and citra becoming more and more scarce, I figured why not give galaxy a try. I haven't used them yet so I thought a light wheat pale ale would be good vehicle to give them a try. So here's my recipe. OG - 1.052 FG - 1.012 Abv - 5.2 Ibus - 40 mash @ 152 4.5# 2-row 3# wheat malt...

Is this a 5 gal batch? If so, this beer is huge. I think adding a little crystal malt with help with balance. Nothing too crazy. But with 3# of roasted malts, a little sweetness will help balance the astringency from the dark malts. Also, mash low...like 148-149. A beer this big needs to be as...

My bittering hop of choice is summit. I know people talk about onion and garlic, but I find that's only when they are used for FWH or overused in late hops or dry hopping. As a bittering hop, they are amazing. Clean, super high alpha so you don't need to use much (I often only use .25oz in many...

Thats the best way to put it. A Wit "style" beer. Yes, wits have been made a certain way for a long time for a reason. It works. But somebody had to think "what would happen if I put a little coriander and orange peel in my brew?" As for your beer, with all of those late citra additions I...

1.5oz of sea salt was way too much. The salinity gave it an almost chlorine like quality. Ive since brewed up a second batch with .5oz of salt to start with and its there, but not overpowering. I also upped the coriander to 1.5oz. The latest batch turned out pretty good. Lemony flavor from the...

So here the verdict... I dont like the carawheat. The beer came out pretty dark. Oddly dark. Plus, with the wheat it just looked murky. It was an ugly beer, with the exception that the head retention was awesome. The body was nice as well. Also, I think I need to boost the gypsum in my recipe...

looks fantastic. I love simple grain bills. With the vienna and rye you should have plenty of malt backbone. I make an APA thats 70% Pilsner and 30% Maris Otter and its still plenty for the hops.

not that anybody cared, since there were no replies (at least not ones that they deleted themselves), I will just post an update in case people think about doing something similar. My efficiency was a little better than I thought. OG was 1.102. The different yeasts have had different results...

I love summits, but the one place where summits arent good from my experience is FWH. Thats when the onion and garlic notes come out. However, they are my bittering hop of choice. I use them at 60mins in everything I brew including belgians and their bittering is super smooth. I would just...

I think its a little too much, but at the same time I think it would be ok if you just switched from amber to extra light DME. Personally, I would also lose the munich and just add more maris otter. You will already just that toasty/biscuit note from the victory...you dont need the munich.

I would look up the blue moon clone thread and use that as a base. I believe it's 50% 2-row, 40% wheat, 10% oats. The one thing with Alaskan white is I think it has a strong fresh orange zest note. I would maybe use more fresh orange zest (no pith) at the end of the boil than the blue moon clone...

It's an awesome beer. If you back off the ibus that's fine as the malt body is very light. However, don't back off the late additions. It's what makes it so good. All of the aroma and flavor of an IPA, but lower bitterness and easier drinkability.

I've had a beer that was a raspberry coffee stout and it turned out they used a raspberry flavored coffee instead of coffee and raspberries individually. Just an option.

I was fighting with this yesterday, as I brewed up my first imperial stout. Since I was using 3# of wheat I decided to go wheat malt as opposed to flaked. I think I'll get plenty of body and head retention from that. Even at 3# it was only 14% of my grain bill.

I do use it in my IPAs/APAs, but that's because I don't use any of the more traditional crystal malts. I tend to use it in conjunction with melanoidin to get the extra body and malt punch since I'm not using any crystal. However, I am playing around with adding a percentage of wheat to my IPAs...

This should be fun...ive never brewed up an imperial stout and I meant to only do a half batch...but when I started getting the dark grains at the store, I accidentally added the full amount. So I had to do 5 gals. So why not split them between 2 yeasts and have fun with it. Heres the recipe...

Lose the 2 lb of c-20 and go with 1lb of acid malt and 1lb of melanoidin. Melanoidin from what Ive read is supposed to be highly acidic and has the same lovibond (20ish) as your crystal.