Hey there everyone, I'm relatively new to brewing but have been lurking the forums for over a year now. I'm finally ready to formulate my own recipe but with all of the great info I've gotten in the past here, I had to run it past you guys to see what could be done better or if I'm royally screwing something up. Anyway, it's for a Cream Ale, so here goes:
Fermentables/Grain:
6.6 lbs Light LME
.5 lbs 20L Crystal Malt (I want a little color, body, and some toastiness added)
Hops:
Bittering: .5 oz Sterling (8%AA) or 1 oz Willamette (5.5%AA)
Finishing: .5 oz Liberty (4%AA)
Yeast:
White Labs WLP080 or Wyeast#1056 or #1272 (This all depends on what the LHBS has in stock. I'm hoping for the white labs)
Fermentation Schedule:
Primary: 7-11 days at 60 F
Secondary: 14-21 days at 50 F
There you have it, thoughts and opinions?
Fermentables/Grain:
6.6 lbs Light LME
.5 lbs 20L Crystal Malt (I want a little color, body, and some toastiness added)
Hops:
Bittering: .5 oz Sterling (8%AA) or 1 oz Willamette (5.5%AA)
Finishing: .5 oz Liberty (4%AA)
Yeast:
White Labs WLP080 or Wyeast#1056 or #1272 (This all depends on what the LHBS has in stock. I'm hoping for the white labs)
Fermentation Schedule:
Primary: 7-11 days at 60 F
Secondary: 14-21 days at 50 F
There you have it, thoughts and opinions?