I love Columbus. The only thing I would change is I would use US-05 or WLP090 since you're doing a west coast style IPA. Also be sure to use some CaSO4 in the water
I made my last dunkelweizen with smoked malt, so it became a rauchdunkelweizen? Not to style obviously, but its really good.
Grain bill was:
51.5% Red Wheat
39.6% Smoked malt (weyermann)
5% CaraAroma 130L
2.4% CaraMunich 60L
1.6% Pale Chocolate
OG: 1.054
FG: 1.009
WLP300 for yeast, pitched...
After the sacc. fermentation the gravity was 1.007 (2 months ago).
I tested the gravity about a month ago and it was down to 1.003. I'm due to test it again but the pellicle just showed up a week or two ago. I feel bad breaking up such a nice pellicle that just formed.
I did taste it at each...
Boil hop additions are often described in the time added and IBU contribution. For dry hops, its described as the ratio of pounds/bbl. That way its scale-able to other systems
Something like this should satisfy: https://growlermag.com/homebrew-recipe-brockengespenst-alt/
Since you have perle hops, something like .8-1oz @ 60 and then .5oz @ 15
If you can't get spelt, just use wheat malt
Chalk doesn't dissolve well so that's not recommended, but baking soda does. The issue with baking soda is it adds sodium and can make the beer taste salty, like a gose. I personally have made a gose with 250 ppm of sodium, and it didn't really pop out at me as tasting salty. So I would say that...
I recently added a pound of tamarind paste to 2.5 gallons of Kolsch. I didn't realize this would happen, but it made the beer very sour! Tamarind has a lot of tartaric acid in it and also gives a citrus element.
I used 1lb of paste, the package looked remotely like this...
S-33 isn't a saison yeast. It appears Belgian, but then it says it has a neutral flavor?? I would skip that for sure and get a real saison yeast. Wyeast 3711 and 3724 are popular choice. If you like dry yeast there is Belle Saison, which is fairly similar to 3711.
Since you are looking to add...
I just wanted to update this thread. The beer turned out AWESOME. It is super fruity and drinks like some kind of tropical fruit hop juice.
I stayed pretty close to the original recipe. It is fairly sour, but I would like it to be a little more sour. The final pH was 3.66. Here is my updated...