I brewed up a raspberry wheat that everyone loved here's the recipe
Raspberry Wheat Ale
11 lbs. American 2 Row Pale Malt
.1 lb. Wheat Malt
1 oz. Hallertau 60 min.
.5 oz. Spaltz for 10 min.
2 tsp. Irish moss
2 tsp. Fermex Yeast Nutrient
White Labs California Ale V Yeast WLP051
Brewed on 9/7/2007
Mash grain in 3.75 gallon water at 155 degrees for 1 hour. Mash out at 170 degrees.
Batch sparged with enough water to get 7 or so gallons in the brew pot
Heat wort to 212 degrees.
When wort temp. is at 212 degrees add Hallertau hops.
At 15 minutes to go add the Irish Moss.
At 10 minutes to go add the Spaltz hops.
Cool the wort and pitch the yeast at around 80 degrees.
Pre-boil gravity of the 7 gal. of wort was 1.030 corrected to 1.045 for temperature.
Hydrometer reading was 1.060 OG is 1.063 corrected for temperature.
Racked to secondary gravity was 1.018.
Now I went to the HBS and got the ingredients to do 2 more batches. I picked up 2 10 pound bags of the pale malt when I got home I noticed one was marris otter not just the standard pale malt the lovibond differece is .3. Also they only had one vial of the california V yeast so I the the white labs cream ale yeast instead. Any ideas as to how these substitutions will effect my brew?