Recipe help

I'm hoping to brew in an hour or so and was wondering if I could get some input on this recipe. I'm trying a new recipe out.(English Pale Ale) It's the first time not using any crystal, let me know if I'm making a mistake!

3.5lbs Two row
1lb Munich
1lb Biscuit
3lbs DME

1 oz. Liberty 60min
.5 oz. Willamette 30min
.5 oz. Willamette 3min
Not sure about dry hop yet

Nottingham Yeast

Mash at 155 for 60 min. - batch sparge

Brewing in 10 min. Any advice?

Looks good! GOnna be a nice, slightly complex malty beverage! let us know how it turns out.

Thanks Flanagan, I needed someone to give me the okay. I'll let you know how it turns out.

Very sorry, I was in a hurry. I meant O' Flannagain.

No problem, names Flannagan, but I like the pre-american-bastardized version better.

brucepepper said:

I'm hoping to brew in an hour or so and was wondering if I could get some input on this recipe. I'm trying a new recipe out.(English Pale Ale) It's the first time not using any crystal, let me know if I'm making a mistake!

3.5lbs Two row
1lb Munich
1lb Biscuit
3lbs DME

1 oz. Liberty 60min
.5 oz. Willamette 30min
.5 oz. Willamette 3min
Not sure about dry hop yet

Nottingham Yeast

Mash at 155 for 60 min. - batch sparge

Click to expand...

Oh fiddlesticks it's to late now, but I would suggest dropping the DME. Your an AG brewer now, you don't need that stuff. To repeat this recipe substitute 5lb 2-row for the DME. Also try lumping the Willamette all together for the finish, IOW let the biscuit come through. Also 1lb biscuit might make you wretch. I suggest .5lb as an experiment.

ALSO. Try using wyeast 1275 instead on Nottingham. I've tasted a direct comparison between the two on a split wort. 1275 was excellent. Nottingham just dried it out into wateriness.

Thanks for the advice Saul. Next time I try this recipe I'll make those changes and see how it turns out.

Your welcome. Take my advice with a little salt though. In any case it's gonna be beer. That's what maters.