[denny]

I'd lose the wheat and bump the Munich up to a lb.

You're so down on wheat in quads.  But I think I agree with you.  I'm not sure what the wheat brings to the table in this beer.

Yeah, that's kinda it.  I feel like every ingredient needs to justify it's existence in a recipe and I just can't see what wheat brings to the party.  But that's me....if someone can justify that addition, then cool.

[denny]

haha yeah I like wheat in my quads. I dig the sweet, doughy flavor but I'm not against removing it.  It would be cheaper to lose it and bump the Munich.

OK, you've just justified it for me!  But I don't know if the wheat will actually give you that flavor.

[reverseapachemaster]

I like the flavor of wheat but it will get lost among everything else in that recipe. I've seen more than a few quad recipes with wheat but it seems the rationale is to balance a huge amount of dark sugars so the beer isn't too thin rather than for flavor. However if that's the case here I would cut the dextrose.

[nolinenowait]

I haven't brewed this recipe yet, but wanted to come back to it. Personally this beer means a lot to me as it's in memory of my grandfather whose drink of choice was a Manhattan.   I've been brewing quite a bit recently and decided this did need some changes.  I'm not positive if I still want to use bitters for bottling. 

Malt:
11.75 lb Pale Malt (2 Row)
.85 lb Carafa I
1 lb Munich Malt - 10L


Boil:
.1 oz Nugget (90 min)   
.25 oz  Nugget (75 min)
.5 oz Styrian Goldings  (75 min)
1.5 oz Styrian Goldings  (5 min)

1 lb D-180
1lb D-90

Sugars added with 15 minutes left of boil

Flameout:
.5 oz Orange Zest
3 grams cardamom
1 oz crushed coriander

Yeast:
Wyeast Labs #3787

I will still add rye whiskey to soaked oak cubes in primary for 10 days.
 

[troybinso]

Be really careful with the cardamom. I'm not sure how much 3 grams are but I used one crushed up pod and it was pretty noticeable.

[nolinenowait]

It would be about half a pod. 

[reverseapachemaster]

I recently brewed a west coast red ale to capture a manhattan flavor. Rather than the usual cascade/centennial combination it has cascade, triple perle and nugget for flavor/aroma additions. It's definitely that orange and herbal manhattan flavor. I also have a manhattan that I've been aging on oak for a couple months like a barrel aged manhattan. I plan to add the oak (and probably some of the cocktail) to part of the batch to create a faux barrel aged version.

[brewinhard]

Maybe try making a tincture with your spices so you can pre-test the amounts that contribute the best aroma and flavors you are looking for.  Just a thought so you don't overdo it on the first try.