So I picked up ingredients for my first homemade recipe and helped a friend to pick up his first starter kit. First, I got a papercut and bled all over my coupon--the cashier was less than pleased with me. Then I'm trying to crush my grains, realize I can't find the rolling pin, and try to make do with a tiny mortar and pestle. About 45 minutes and a third of a pound of grains later, I find the rolling pin. Everything progressed swimmingly until I was topping up the wort with water to get it to a full 5gal. I started pouring and asked my first-timer friend to tell me when I hit 5gal. Of course, I look at it after I've poured and he's called out to stop, and I have at least half a gallon too much water in my fermenter. Argh. Anyway, what do you all think the recipe will turn out like?
"As Yet Unnamed Vanilla Creme Ale"
1.045 OG, 13 IBU, Color 17o, ABV 4.5%, Est FG 1.011
Munton's Light DME--1lb
Munton's Extra Light DME--0.25lb
Munton's Dark LME--3.3lbs, late addition
Crystal 55L--1lb, steeped
Caramel Wheat 63L--0.5lb, steeped
Cascade 6.0%--0.5oz, 60 min.
Mt Hood 4.2%--0.5 oz, 2 min.
1 tsp. gypsum at 60 min. 2 tsp. Irish moss at 30 min, 4 oz vanilla at priming, 1 cup lactose at priming, 1.5 cups DME at priming.
As for yeast, I'm using some Wyeast Scottish Ale yeast that I washed and threw in a starter two days ago. I pitched my yeast at around 9pm, and as of 11am it's happily bubbling away in the blow-off tube. Yes, I was inspired by Cheesefood's famous recipe, but I really used a different recipe as my base (a 'Vanilla Creme Ale' found in BYO's 150 Clones). And, of course, it's about 5.5 gal. What do you think?