I'm trying to convert this to extract, as I am a fairly new brewer and not quite ready for all grain. I found a simple enough calculation for the pale malt to LME or DME, but I still have a few questions about this recipe:
1.) Can I still steep the 1 lb of Crystal 10L (I was thinking about 30 minutes at 150*-155* F)
2.) Is there a substitute for Munich, as I've read that it is not good to steep Munich.
3.) Do I need to adjust the amount of hops or hop schedule in any way?
4.) How long did you dry hop?
Thank you for any advice.