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Usually you can get a little bit of fruit flavor from the Kolsch yeast strains. Wyeast 2565 throws a bit of white wine-like flavor.

I use vienna, munich, and carahell. Hop additions at 60 and 20.

Looks good...I like vienna in my IPAs.

I'd say with that OG:IBU ratio you'd be okay with a little sweetness in there...that being said I have never used honey malt in an IPA. So I don't know just how sweet it is. Though it sounds interesting for sure.

falconer's flight is supposed to be a substitute for simcoe I believe? OG? IBUS?

I'll chime in on your IPA... A mini mash of 6 lbs of two-row is a lot...any reason why? Crystal 60 doesn't really belong in an IPA try going for just base malts and a little bit of cara-pils should you feel like it. You really want the hops to stand out in an IPA...crystal inhibits such. So...

hence why I said... here try this out if you're starting to get involved with water profiles. http://nomograph.babbrewers.com/

No nothing is untrue when it comes to what you want in a particular beer, but the sweetness of C-60 will hinder the hops.

did you add gypsum in that last IPA? Use that stuff sparingly I simply use spring water since my tap water tastes like cr@p and the hops have always shined through

Whatever it is...the compound is supposed to convert and stabilize around and below 180 F.

We were having a discussion on another forum whether or not FWH was effective or not. I argued it did because I had tested it on a hefeweizen with a single bittering addition vs. a single FWH addition and there was a definitive difference. While another swore there was no consistent consensus...

If you're looking for a deeper color consider an 80/20 split with 2-row and munich. The chocolate malt for color is fine if you'd prefer that... do you know your water profile? I only ask because I just noticed the addition of gypsum

I've heard that about simcoe as well...I've never picked up cat pee from it. mmm...pine sounds good with all of that fruit flavor...a little bit of chinook goes a long ways.

I'd say drop the c-60...its completely unnecessary in an IPA Pick either the wheat malt or cara-pils...you don't need both I used 2 lbs of home toasted malt in my last IPA...my OG was a little higher, but I still think that was way too much. 5% is sufficient. FWHing the C-hops doesn't do...

You're a little high on the OG and IBUs if you're trying to brew in style. Are you trying to? By too hoppy are you referring to bitterness? Or hop flavor? Summit at the end will give a nice grapefruit flavor (in my opinion one of the most pronounced grapefruit flavors even compared to the...

precisely

I would just stick one end of a 1/4 inch tube in there and the other in a glass of water or water/sanitizer mix.

Well you definitely want to boil...don't go without boiling at all. That can lead to off flavors and infection.

what are you using for an airlock? A bung plus a three-piece? well pure sugar still has more fermentables to it than LME so maybe 50 g of dextrose and 700 LME? I didn't punch that into a calculator or anything its just an approximation.

On second thought...that's a little more dextrose than I initially thought. I'm not used to seeing measurements in metric. Anyway lower that dextrose addition to around 10 percent of the fermentables. Sub for light DME. If you'd like to experiment, experiment with a late addition of LME...