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nah use the dextrose...in combination with wlp300 that should help promote some of the banana flavor often found in hefeweizen. You will probably not like the results if you use honey, brown sugar, or molasses.

5.5 and mashing in another 5.5 currently. +11 1480

A blend of base malts is the way to go...adding any type of crystal is only necessary to balance out some pretty intense hopping. In fact, I never use more than .5 lbs of crystal 10 in an IPA anymore. I don't touch darker crystals. I wouldn't use more than 15-20 percent victory...its pretty...

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I don't know if I would go with just 2-row...well maybe, but your choice of yeast could prove to be a little more critical. What I have done is going with 100 percent vienna and 70ish ibus for a regular ipa. I could easily see such making a delicious imperial ipa as well.

Why are you using a secondary? Just leave it in primary. Are you dry hopping?

go for the vienna then...that'll make a tasty IPA

why not just go with 100 % vienna or munich?

hmm I don't necessary like the darker crystals but I'd say some 60L maybe up to 80L instead of 10L is called for here....10L is usually reserved for lighter and milder beers. To increase abv I would increase your ingredients proportionally and throw in a little cane sugar after the mash as...

Hmm that's a good idea... I'll check today if I get the chance. Well I already placed an order for the 10L, but I'll check with the local store and see if they have some 80l crystal. If they do, I'll get that and make a blend of the 10 and 80 so I don't get something quite so dark.

I have...and unlike others I have had the opportunity to talk with great divide refused to indulge any information. Well it wouldn't take much to be better than I...this is only my fourth brew and I'm just simply going off of the description of the beer and description of malt/hop flavors as...

rice is substituted for half a pound of cane sugar and the two row is increased to 6.5 Dry hop schedule is changed to following 1 oz Simcoe 1 oz Amarillo .5 oz Cascade yeast 1056 is changed to 1272 No comments at all? Im looking to brew this in a few days and would like to hear any opinions...

Hopefully someone can offer their experience with roasted barley...I haven't used it before and I'm unfamiliar how much flavor it would impart on a heavy beer like this. I just know for a fact thats the main flavor I noticed of this beer. I'm guessing if this was all-grain I'd use about 20...

This is a stout that has good head retention (at least it had a small head retention down the whole glass as I was drinking it). So I would mash flaked barley or carapils to add this head retention....I'd say go ahead and steep but I do not know if simply steeping either flaked barley or...

Are you against using partial mashes? Also, its been a while since I've had this but I remember quite a bit of roasted malt flavor to it here use this link to determine appropriate yeast addition: http://www.mrmalty.com/calc/calc.html

Since this beer is practically unavailable where I live now...I figured I'd give an attempt to recreate it. For reference a description of the beer on the bottle: Hoppier, maltier and with more alcohol than a standard IPA, Hercules Double IPA definitely is not for the faint of heart...