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Good change up on the yeast...I didn't even notice that to start with.

I don't know if you really want that chocolate malt in your dunkel...I used a quarter pound in my first one along with a 50/50 pils/dark wheat split and the flavor from the chocolate was very pronounced. The beer ended up tasting very roasty. If thats what you're looking for go ahead... I...

Perhaps up your late additions of nugget and you will have a great single hop IPA. Nugget has a nice "dank" flavor. Do you have any means of calculating your OG and IBUs? Try to match OG:IBU as 1:1. For example: 1.060 OG and 60 ibus.

I haven't brewed a scottish ale before, but if you are going to caramelize the first runnings I think the crystal is unnecessary. I have one planned for the summer that is probably going to be all crisp malt, kettle caramelizing, and maybe a few ounces of dark malt for color.

I would suggest using a clean ale yeast rather than an Irish ale yeast. Such as us 05 fermented cold or 1056. A clean lager yeast should do the trick as well. I don't like special b but that's more of a personal preference.

That is definitely not a standard hop schedule for a kolsch. I wouldn't go any later in the boil than 15-20 min. A 15 min comes out pretty hop forward for the style. I too have no idea what EKG is doing in there...

paulaner makes one.

Yes. Do yourself a favor and stick those in the fridge once they are carbed and wait as long as you can...kolsches are typically lagered for long periods of time. And no worries...I looked up the recipe and it appeared to be "in style". Also, very good choice on fermentation temperature (I'm...

what was your recipe? and no the style should not be bitter...I wouldn't think even to the BMC drinker.

Banana? Odd. I always get almost a wine like quality.

Lagered I mean.

I usually lager for a few months, but I can't help but pull a taste or so and it's pretty clear after a month from the day it goes into the fermenter. Of course it was in the keg in the chest freezer at the time so it was basically cold crashed and layered for about a week. You could always...

I always use wyeast and get absolute clarity (I could read a book through the filled glass). So give wyeast a try before switching to us05...I think you will end with something more along the lines of a blonde ale or a pseudo pilsner with us05.

I love kölsch. The recipe I have brewed in the past is 7 lbs Bo pils, 1 lbs carafoam, 1 lbs wheat. However, I am convinced 100% bo pils is the way to go. There is really no reason to include wheat for head retention with pils malt. Your recipe is on the very hoppy side for a kölsch. It's not a...

I would move your columbus to 30 and add some more additions of it in the 0-15 min range...I love the flavor of columbus. Williamette is a nice twist in my opinion. Seems like a lot of specialty malt for a DIPA...but thats just me. I've always been one to prefer simplicity in an IPA.

I really don't think there is anything quite like it...and yes I've been wanting a pound of them for a while now. No luck so far.

I too used only a quarter pound of chocolate in my first dunkel for color....and quickly found out that was a no-no. If I can recall correctly, the roast flavor faded after a month or so. But by that time, so had the banana and clove.

Check out BM's Centennial Blonde...it's a delicious brew and a solid basis for any changes you might like to make after trying the original. I'm just about to keg my second batch of it.

I just now noticed you said mid-range to darker IPA so replace Vienna with Munich in the above post.

Well there is really no reason to steep 2-row unless you are mashing things that cannot convert themselves. I would start out with something very simple before you start mixing and matching everything. Perhaps something like 5% carapils 10-20% Vienna and the rest dme. That should give you good...