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I definitely think hops are the way to go. A buddy of mine used about 5 pounds of mango and passion fruit and the flavor is very subtle. I made a wheat with Sorachi boil and then a Sorachi and Citra dryhop and it smells like Hi C Mango punch. If I were to go all out, I'd use the fruit...

I brewed a 5 gal PM version based closely on #2 6 lb Golden Light DME 1.5 lb Munich 10 1 lb C15 1 lb C40 1 oz Northern Brewer @60 2 oz Cascade @ 20 1 oz Columbus @10 1 oz Centennial at flameout US-05 Tried it pre-bottled and with a Dale's Can. Color was spot on, malt and hops very similar...

Briess says there is carapils in their Pilsen (Extra Light) DME, I'd prob skip it, especially with that much crystal. I've never tried an IPA with Pilsner malt..but should work. I like sweeter IPAs so a pound sounds good to me, but I think the norm is about a half pound for 5 gal...but...

I got Summit notes out of it as well..and of course tons of Columbus. Reminded me of a 50 50 mix of Dales PA and Gubna, with Columbus dryhopped

Just had this and was glad to see a thread here. I also wondered about the munich as well. But do they mean they only used Munich? or used Munich in the bill. Thinking of taking Spicy Rio and changing the mash malts to Munich and using table sugar. I think Notty is the perfect yeast for...

Some more thoughts...Heck..this might be my next brew... add a couple pounds of munich for some malty sweet goodness..will help with the copper color as well use an american ale yeast such as 1272 that's not as attenuative..gives more body and leaves some sweetness

I'm with ya. i like a sweet hoppy ipa. Get the bulk of your bittering at 60 mins and add lots of hops later for aroma/flavor The color comes out a little light.. I'd replace the Carapils with more crystal, maybe something in the 20 to 40 range and mash on the higher side. Add a couple pounds...

If you're shooting to buy about 5 oz of hops..keep in mind to use each hop at a full ounce since you'd most likely be purchasing that way. I'd go with 3 oz of amarillo, 1 oz each of Simcoe and Columbus Just a quick thought.. 1 oz Columbus @60 .5 oz Simcoe @20 .5 oz Amarillo @20 1...

Perhaps making half the LME light, and adding more hops at 2 min and at the dry hop What yeast did you use? Also curious as to the steeping grains

I keep it pretty simple and make it all about the hops. All pale with a couple pounds of vienna or a pound of munich, and about a pound of lightish crystal (10 to 40) for 5 gals. I like to make 2.5 gal batches for my single hop APAs. Had good luck with Simcoe, Amarillo, and have some Summit...

I like the malt bill. Looks very similar to what I've come to use for my standard pale. I'm also a big fan of getting those IBUs at 60 then loading up the hops 10 minutes or less. I like US 05 and the convenience and flavor profile..but I'm becoming a big fan of using 1272, 1450, or WLP051...

Drop the Caravienne, use table sugar. I kept in the primary for a couple weeks, secondary about a month and then bottled. Next time I'll probably primary for 3 and then bottle and wait. The latest issue of BYO has a nice write up on Triples. All the previous advice is in line with the article

I've had good luck with lightly toasting the coconut and 'dry hopping' it for about a week before bottling

My impression is 5 lb grain = 3.3 lb LME = 3 lb DME Do late addition if you want to utilize hops more or have some concern about color. I've never had the 'twang' issue with all DME early additions

I use dry when I can. I've had great luck with S04, S05, Nottingham. If you're wanting some ester qualities such as in a Belgian or a Heff, liquid is the only way to go. What kit are you wanting to order?

+1 for 2 row

Switching to DME greatly improved my beers. My first brew was a BB kit. Definitely had the twang..even after 6 months I can taste it. Probably because I have no idea how long that kit was sitting on the shelf. Definitely use the late addition to help.

Have you tried Oskar Blue's Gubna? It's all summit...and definitely unique. Summit can give what some call a onion/chive taste in long boils. I'd prob stick with Chinook if unsure.

I immediately thought LME twang with your description. One reason I switched to all DME and save half for late addition..no problems since. I also noticed the primary time. I usually do 2 to 3 weeks on the yeast max.. I wait until the fermentation is done or about a week and then dry hop in...

Agree with the above comments.. I'd drop the Perle and save the Cascade for later in the boil and dry hop...and move at least the bulk of the Willamette to the boil For the 60 minute additions, I usually stick with a single high alpha hop like Centennial since you'll boil off most of the...