Recipe Tweaking Question
Up until this attempt all my brews have been straight forward extract recipies. So a lot of this is uncharted ground for me.
1/2lb Carmel Malt 10L
1/2lb Crystal Malt 40L
3lb Extra Light DME
2lb Wheat DME
1 1/2oz Amarillo 8.8AAU
1/2 oz Nugget 11.2AAu
Danstar Windsor Ale - Dry Yeast (11 gram)
Steep Grain, add all DME set timer for 65 minutes once boiling add 1/2 ox Nugget, T-30 add 1/4 oz amarillo, T-15 add 1/4 oz amarillo, T-10 add Honey, and then of into the primary with started yeast for 18 days. (65 Degrees F)
Then off to the seconday to be dry hopped with 1oz Amarillo (only 1/2oz used in recipe), 1 cup blueberry juice, and 1 1/2 cup peach juice. In the secondary (65 degrees F) for 8 days. Then into the fridge (38 degrees F) for 2 days. Then racked into keg and carbonated.
Any suggestions and or tips would be greatly appreciated.
Reason: left out info