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Here is a combo I use and like: Nugget at 60 minutes Cascade/Centennial at 15 minutes (use either hops or a 50/50 mix) Cascade/Centennial at 5-0 minutes (use either hops or a 50/50 mix) Saaz Dry hop The Cascade and Centennial give it a citrus flavor while the Saaz tops it off with a pleasant...

That's a really high IBU for a 1.049 beer. IPA style range is 40-60 IBU. If you want more flavor and aroma from the hops add them late in the boil and cut back on the early additions. Dry hopping adds allot of flavor and aroma also.

A Kolsch is great when done right, but it requires a bit of extra effort. It's is considered a hybrid since the fermentation range is between lager and ale. The ferment temp should be around 55 degrees. Kolsch are usually lagered as well. AFAIK Kolsch yeast only comes in liquid form.

Thank you!

Sounds about right.

Weyerbacher has a Double Simcoe IPA That's the only other one I can think of right off hand.

I haven't used fruit puree, but whole fruit tends to turn brown as it ferments.

The 2565 has a subtle clean fruity taste when fermented in the mid 50's. I've used for a 100% Pilsner Kolsch. The yeast contributes a really nice profile to such a simple recipe.

Try some of the single hop beers that are avaiable. Mikkellar has a great line of single hop IPA's.

In that case you could probably avoid splitting the batch if space allows. I'm pretty sure the fruit flavor will be the same if they are fermented together. You could always do half the batch berry and half plain. Then blend to get the right amount of fruit flavor.

Getting a feel for the individual ingredients helped me a great deal. Eating a few grains of the malts used in the recipe. Smelling each of the hops. The more you know what the ingredients add the better you can judge how they will effect the beer. Recipe formulation does tend to be trial and...

Are you planning on blending the entire batches or blending according to flavor?

I use a different hops schedule but with that grain bill. I must say it's always a hit. It's real easy to swap most of the C hops or Amarillo to tweak it.

So the high gravity yeast has oxygen for it's reproductive phase. You won't be able to aerate for the re pitch.

Getting big beers to attenuate fully is the biggest hurdle. Here's a few tips that may help. Oxygenate or at least aerate very well. Monitor mash temp carefully. I would suggest a long, low mash. Add the DME and corn sugar after the main fermentation slows. The lower OG will be easier...

You get beer :D

IMO Simcoe, Blueberry and Rye doesn't sound like a great combo. Your tastes may be very different from mine though. What exactly are you shooting for flavor wise?

Try it on one bottle for kicks at least. Wrap it up in a plastic bag just in case ;). Post results!

Good time of year for a Kolsch. You could lager it through spring and have a refreshing summer beer.

I would stick with a similar hop schedule and keep the IBU the same. Centennial, Amarillo and Cascade work well on their own in Pal Ale. They can also be blended with each other and Simcoe. Here's a breakdown of the hop schedule. Entering a hop addition by itself in the software will tell the...