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I always have rock solid head, lasting retention and lacing that chronicles every sip taken.

90 minutes on thisrecipe would dry the beer out too much. A shorter mash time insures an adequate amount of non fermentable sugars that will give the beer the required sweetness and creamy mouthfeel. I reserve 90 minute mash times for beers that I want to attentuate as low as possible, like...

Flaked corn was part of the original recipe and I didn't want to change the foundation. The Cara was simply to tweak the final product to have what I thought was the appropiate mouthfeel and head retention typical of a Brown Ale...and in my opinion, slightly lacking in the commercial product. :mug:

Rice hulls for the win. Regardless the recipe.

People seem to have good results with this. Can't recall the brewer, but seems sound. https://www.homebrewtalk.com/f66/centennial-blonde-simple-4-all-grain-5-10-gall-42841/index91.html#post420400

But not enough of them... Sorry.

Mix a tablespoon of unflavored gelatin into a sauce pan that has a cup of cool water. Heat it up on the stove until the gelatin has dissolved and gone clear. DO NOT BOIL! Add this liquid to the bottom of your keg before racking the beer. Guaranteed crystal clear beer in 10 days.

A lengthy chill will cure most chill haze issues.

Get your IBU's between 10-11 and you should maintain the original recipe bitterness profile.

I'd stick with the original recipe and stay away from dry hopping. Otherwise, you have a totally different beer.

Hey, Hey, HEY !!!

Take a look at this: https://www.homebrewtalk.com/f36/controlling-attenuation-through-mash-times-60576/ Once you move to fly sparging you essentially are adding time to the "rest" because the process of sparging simply takes longer. This can be avoided if you mash out (introduce higher temp...

Here you go: https://www.homebrewtalk.com/f13/preventing-diacetyl-hold-butter-please-70438/

Recipe database contains many tried, true and brewed recipes. Look for any that are labeled as "award winners" if you want something that has been judged in a competition and placed.

Yes you can. Just hydrate the packets at the start of your brew session. :mug:

Floating a recipe on the forum is one thing, morphing that discussion into distillation is another. No more discussion about distillation please.

Who you calling old??? :D

I think your adjustments are sound. I love Munich malt and this beer will be just fine with a bit more smoke profile. :mug:

Hmmm. Germany. Slovenia. Czech Republic. I don't know. Without any American (citrus) hops in there I'm not sure you can get close. Put a gun to my head and I guess I'd use Magnum for bittering and then a bunch of Styrian and Hallertau for late additions. But....I would advise holding off until...

With a full pound of Cara, this beer should (and has in my experience) develope a pretty rich, frothy head. Any beer that has been on the gas just a short time, may appear to have a full carbonation profile in the taste, but not be mature enough to develop and hold a good, lacing head. The...