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sorachis definitely have a lemony flavor. they could work in this type of beer. I think with the one Im planning, the coriander will already give off a lemony note, the orange flavor will be there from the zest, and the citra should add some tropical fruit, grapefruit, and pine to go along with...

I guessed american amber ale

Squeezing hops = good. Squeezing grains = no bueno Ymmv

I would cut back on the crystal. That might be a good amount for a 5 gal batch, but scale it up and you would be using 2.5lbs of crystal. Way too much. Thus the too sweet comment. If you really want that amber color, you can always add 1or2 oz (5gal) of roasted malt, carafa, or chocolate malt...

I'm leaning the other way partially because we don't know. I think hops work well with the spice, it's generally the bitterness that I think clashes. By keeping the bitterness low, it's all about the flavors melding. Even with a big late hop addition, I don't think it will overpower since I'm...

Here in SoCal the weather is starting to warm up so I was thinking about doing up a wheat beer, but with a california flare. The thing is, I cant decide whether I should go hoppy wheat ala Gumballhead or Hop Sun, or whether I should make a true Belgian Style Witbier, only with a big late hop...

I hate this line of thinking. BJCP is not the be all end all. If anything, it hinders creativity and most of the award winning beers I find boring. I think following a SNPA type recipe will work fine with a Belgian yeast. Whenever I taste ommegang's Belgian pale ale I think it tastes like SNPA...

I think the recipe looks solid. I think that 1lb of victory might be a bit much unless you want a really toasty malt flavor. I would personally cut that back to no more than 8oz and fill it in with more Maris otter (which will already give you a bready toasty note anyway). As for the yeast, it...

I already have a pound of nelsons, citra, summit, and Amarillo to use so im not in the market for more hops at the moment. I didn't want to use Amarillo this time because it's already used in so many IPAs I make. Plus, I like my recipes simple. Max 3 different hops so it doesn't get too muddled...

What are you aiming for as a starting and finishing gravity? With 2.5lbs of carapils and a mash temp of 158, you are probably gonna have a high finishing gravity, and thus a bit more sweetness.

I've had good results with each of the hops. Nelsons had big grapefruit, tropical fruit notes ala the nz sauvignon blancs it takes it's name from. Citra gave me citrus, but also big mango and passionfruit notes. Summit gave me more tangerine citrus instead of the typical grapefruit.

I stand by S-04 that I mentioned previously, but another option for you could be white labs pacific ale or wyeast northwest ale. Highly flocculant, slightly lower attenuation, a little fruited than you typical American strain.

im a big s-04 guy as well. its my preferred yeast to s-05/cali ale since it ferments as quickly, floccs beautifully, has high attenuation, and gives off subtle fruity, bready esters if kept in the 60s. I generally ferment at 66-68 and i love the results. oh, and its dry yeast so its dirt cheap too

My buddy wants me to make a tropical citrusy DIPA...something stronger than a typical IPA but not the big huge syrupy DIPAs that are out there. Something like Pliny but with more tropical fruit hop notes. I put together this recipe. Just curious if anyone has any thoughts... 70%efficiency OG...

Columbus, tomahawk, and Zeus "ctz" are the same hop. Just a different name from different growers.

Actually, I think that's what RR IPA is. The standard one, not blind pig. I've always thought the hop profiles were similar. I called it Pliny lite.

I've used Munich, Vienna, and MO as my secondary base malt. I liked what MO brought. A little more subtlety, but definitely there. I don't want it to be too malty as I like my hoppy beers to be about the hops with just enough malt for a backbone. The MO gives a little more oomph, but not...

5gal.

I use it as a sub for crystal malt in my APAs and IPAs. I dont like sweet caramel malt in my hoppy beers. The melanoidin pumps up the malt profile for the backbone without adding tpp much sweetness. I kinda see it as a carapils/crystal 20 combo.

I dont think carapils is worthless, but it all depends on the recipe. With all of the other crystal malts etc you dont need it...but for myself, I dont use crystal malts in my IPA so a little of this goes a long way. for me, I would simplify the recipe. Cut back on the carared, dont use the...