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What I noticed, was that the amount of centennial available yesterday went up from the day before. Maybe they will release some more?

Generally, you would have some Roasted Barley in there as well. And I agree with the previous poster, there is waaay to much Crystal. I would use maybe 1-1.5lbs total. I would personally up the bitterness a touch as well, but that is personal preference.

PBW is not a sanitizer, however.

4-5 grams should be fine.

I would have said around 154.....but close enough!!! Good choice on the yeast. I not I would use WLP001 or WY1056.

Anyway...that is your personal preferance, which is what my point was. If there is/was an overabundace of C60(or any other caramel/crystal) I would agree. But there are plenty of recipes out there with varying Lavibonds of caramel/crystal malts. None are 'wrong'. It comes down to what you...

I think that Citra is wonderfull as a dry-hop. I have only used it once, but most of the complaints that I have heard are from bittering and flavour additions. It's aroma is great!!

What is your mash temp going to be? I would go at a medium-high temp with no crystal malts to retain some body.

I think it looks fine as is. Either with or without the aromatic. I really like what Carafa brings to the game. Make sure that you use the Carafa special (dehusked). It adds just a nice hint of roasty flavours without turning it into a stout.

I would up the IBU's a bit. Maybe closer to 55-60, but that is just me! For my personal preference, I would also back off on the Victory. Maybe just 8oz(or slightly more) and replace the other pound with either base malt or some Munich.

I only did American versions, but once I used 300 grams and the other time 400 grams for a 20 litre batch (~5.25 gallons?). If memory serves me correctly, I perferred the one with 300g's. That is the only dark grain that I used, with some C80(~5%) and 2 row. PS. I have tried both the...

+5 Bitter +5 Brown Porter +5 APA 7096

Isn't wlp500 a belgain strain?

I rebrewed this one. First time it ended at 1.014 but this time quit at about 1.018. I think I prefer it dryer, however it has nice body and a great mouthfeel.

Nice! Too bad we have to wait so long to hear how it turns out!

So I ended up adding it at the beginning, just after the hot-break subsided.

Brewing a Dubbel as we speak......SHould I add the syrup at the beginning or end of the boil? I know that it makes a difference in hop utilization, but according to Beersmith, the difference is negligable.

I go to either Mout or Cachette de Bootlegger. I have gone to Choppe as well.

649 Good luck all!