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Soon i am having my 1st annivesary of all grain brewing. To celebrate it i am redoing my first AG recipe. The beer was low on ABV and too hard on IBU , so using my learnt experieces i would like to make more balanced beverage. General idea is to use Vienna, Carahell malts and Perle for hops...

If i would use larger amoun of centennial to reach desired IBU level and use rest of centennial and cascade only for aroma addition at 5 min or even flame out, would it be different beer? Or even use magnum for bittering? Just wondering about these different addition times lately:)

would it work if i use flaked barley instead of corn? Corn is quite expencive here...

I tried marcelo recipe and next time will reduce the amount of caramalts. Thinking of using more wheat malt and a little caramunich. Might this be possible that somehow adding hefe yeast will give yeasty cloudiness, that is in 1417?

I have been reading this forum for about 6 months and it has been extremely useful! Now dicided to sign up to get some good advice and maybe even to help someone with my little experience (11 brews). I am from Estonia, country close to Finland and we share the same sahti tradition, but we call...