So I dry hopped my belgian pale with crystal hops and am wondering if it was a mistake. I had 1.25oz sitting in the freezer for like 7 months and wanted to use it. I saw the brewsmith identifies it as an aroma hop and can be substituted for hallertau and tetn.
My recipe from memory ...no brew sheet available right now
6lbs 2-row (belgian)
2lbs wheat (belgian)
1.5oz hallertau (domestic) 3.5% 60min
.75oz hallertau (domestic) 3.5% 15min
.75oz hallertau (domestic) 3.5 % 5min
1.25oz crystal dry hop
Wyeast 3711 french saison
Mostly wondering about the dry hopping and choice of yeast, but Im also curious about the recipe as a whole. again my lhbs did not have what I wanted so I had to change it on the fly. I wanted to be lighter in color than the style and more IBUs than the style...thanks!