Ok, first off, I like the addition of the wheat, I have been using it in all my IPA's, kind of lends a flavor and mouthfeel similar to Tow Hearted and the Pale Ale malt has been working nicely for me in my SMaSH batches so I want to stick with that right now. I thought about using some crystal or lt. Munich for color, but I can never really dial int he right amount. I might ditch the carapils, but the little extra body can't hurt right? As for my water, I have no idea, lol. I was using RO water and building it up a bit, but I switched to my local water and have really nice results so I am running with that right now as well. I do have some out for testing though.
For the hops:
I love Centennial, I just think too much leads to that grassy flavor, so I am trying to strike a balance out some of the flavor and aroma while minimizing the negative contributions.
As for the AA's for the hops, I have not changed that in Beersmith yet, should I just average the 3 hops together and then use that value?
I have never done a hopstand before, is that just tossing in the hops at flameout and steeping them for 45 mins? I was planning on tossing in the "aroma" hops/flameout out hops in and steeping for 20 mins and then whirl-pooling for 10 and then cooling. Should I leave them in for 45 mins and then whirl-pool and chill?
Dry hops, to many, I have never done the 2 step addition before but I want the aroma to be pretty bold. As for the aroma I am going for, a mix, lol, love the aroma of Simcoe and Centennial so I guess some of that dank, catty, floral goodness.
Do you think once I adjust the AA's I should add a small charge @ 30 mins. or so to up the IBU's a bit, they seem a bit low as of now..