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+1 I enjoy the hop aroma and flavor more than pure raw bitterness. I'll keep the IBUs about 40 to 60, with half or a bit more coming from the later additions

Looks pretty good to me. Personally, I would drop the pils and add crystal up to about a pound..but that's just my taste

Agreed Simcoe is too delicous (and expensive) to use for bittering. I keep some Warrior or Apollo around to use for bittering. I like to use a clean high alpha for bittering..then load up on 20 mins and under and dry hop

Are you using both 6 lb LME and 6 lb DME? That would be way too much.. Also, just noticed that your carboy is 5 gallons. You would probably want to change this to a 4 gallon batch since you'll need the headspace. Some hop boil basics..you need the hot water to get bitterness..the longer...

I don't think you could mash 6 pounds of grain in a 3 gallon kettle. I've made many IPAs with extract and steeping alone. I aim to get a huge majority of the sugars from DME. If I mash, usually it's a pound or two of Vienna or Munich. Hop wise..I think you'll want to use more. I...

My last partial mash cream ale came out great. For about 4 gallons I used 3 lbs of pilsen dme, and mashed a half pound of corn, half pound of flaked barley, and a pound of two row. I also put in 4 ounces of honey malt. Bittered with Perle to about 18 IBU with half the hops at 10 minutes...

It didn't need any more sweetness, that why i was moving to the lighter crystal and I may cut a few ounces back. As far as body/mouthfeel. I think I'm a little undercarbed, which would make a difference. I also get terrible efficiency with my mashes. I figure about 55-60 percent. So I...

I made a dank 5 gallon batch somewhat inspired by DD. 6lb Light DME 2lb Munich 10L 8oz 2row 8oz Victory 1lb C40 8oz C90 8oz Melanoidin 1oz Warrior @60 1oz Columbus @15 .5oz Simcoe @15 2oz Columbus @5 3oz Columbus DH .5oz Simcoe DH US-05 OG 1.071, FG 1.017, 89IBU, 14SRM Turned out pretty...

I've added a touch of honey malt and used a little Perle with 10 minutes left in the boil. Turned out real nice.

I did a All Summit IPA. Definitely got the onion/garlic, but it has faded after a few months. It's definitely an interesting hop..I would probably use it early in the future and as a combo with other hops.

I only used a 15 minute addition for that beer, so I can't say what an early or later addition will bring to the table. I've heard they work best when paired with other hops.

Just wheat dme and sorachi ace. They were from the most recent crop. Packaged by hop union. I did taste a sample and decided to dry hop with some citra. Smelled amazing. But still had the dill and grass overtones

I got a lot of dill flavor from an all Sorachi Ace wheat. I'm half jokingly thinking of making a Summit and Sorachi Ace beer. I figure the onion, garlic, and dill would pair with fish pretty well.. LOL

Just add some more 2 row and/or munich..or cut the volume..but who wants less beer? :)

I'd go with east kent holdings and or fuggles for hops and marris otter for the base

Not really ESB hops... I'd hate to see that grain wasted. I'd consider using a quarter of the specialty grain bag you have and maybe throw in a pound of Crystal 20 and a bit of Pale chocolate and go for an amber/brown

Not sure how Columbus would work..sounds interesting..if you did, use for a 60 minute hop. I've never used Vanguard, but looks like it's more a flavor/aroma hop. I know Williamette would work nicely for late additions or even a dry hop. Personally, I'd use something like Norther Brewer or...

Just cut that 120 way back. A pound might even be pushing it. The darker the crystal the more pronounced the flavor. If you're going to buy anything. Maybe some pale chocolate and more base grain to get your OG back up

Agreed on more Columbus.. i'd switch all the Amarillo to Columbus

I'd also consider a different and 'smoother' bittering hop such as simcoe