I'm going to try my hand at a cucumber brew for the summer. I've read every cuke thread on HBT and elsewhere over the net and I've decided to go with this:
3.3lb Briess Wheat LME
1lb Light DME
1oz Cascade @ 60mins
I'll probably just use Notty yeast because that's what I have on hand. Primary ferment for about a week and then rack onto ~5 pounds of peeled, and chopped cukes (with a Campden tab) for about 2 weeks.
The goal is obviously a crisp, light, summer ale drinkable for hours.
Beersmith says: 3.44%, 19IBU.
Anyone think I should add anything? Steeping grains?