[rightasrain]

1 lbs Vienna Malt (3.5 SRM) Grain
8.0 oz Munich Malt (9.0 SRM) Grain
8.0 oz Carapils (Briess) (1.5 SRM) Grain
8.0 oz Caramel Malt - 20L (Briess) (20.0 SRM)

6 lbs LME Golden Light (Briess)
6 lbs LME Sparkling Amber Liquid (Briess)
1lbs turbanido sugar.

Hops

1.00 oz Centennial [10.00 %] - Boil 60.0 min
1.00 oz Cascade [5.50 %] - Boil 60.0 min
0.50 oz Centennial [10.00 %] - Boil 8.0 min
0.50 oz Cascade [5.50 %] - Boil 8.0 min
0.50 oz Centennial [10.00 %] - Boil 2.0 min
0.50 oz Cascade [5.50 %] - Boil 2.0 min Hop


Does anyone see problems or have suggestions for this recipe?

I'm not entering a competition I could care less about color and whether it fits a style or not.

[majorvices]

Understand what you are using each ingredient for. For instance: You would use sugar to dry the beer out, but then you have cara pils malt, which is for adding body. Do you want the beer dry? Or are you trying to add body? You should probably drop one or the other.

As far as hops go: You look like you are focusing on bittterness more than hop flavor/aroma. Is that what you want? If not, move some of the hops to the end of the boil.

If you don't explain what style you are going for you do not communicate properly what you are trying to accomplish. That's really what makes styles important.

[rightasrain]

I think I will move the 1 oz cascade to the end of the boil. Cool thanks.

Grains always get me confused. I don't really understand the differences and none of the books I have read go into grains. The sugar is really just to bump up the gravity. Beersmith says its going to be around 7% after subtracting 3 lbs of golden extract. Thats the ABV I would like to shoot for. I didn't know it would dry out the beer. Maybe I should think about dropping some or all of the sugar then.

[Malticulous]

When I use sugar it's a blond or a double IPA. By the hop schedule I'd think your shooting more for a double IPA. You need more hops for that.