This is what I'm thinking, would appreciate feedback from more experienced brewers:
5 Lb light or amber DME (suggestions, does it matter?)
1 Lb Wheat DME (for good head)
0.5 lb crystal malt (60 L)
0.75 lb vienna malt
0.75 lb Munich malt
0.25 lb chocolate malt
1 lb brown sugar
1.5 oz fuggles 5%AA, 60 minutes
0.5 oz fuggles hops 15 minutes
White Labs WLP002 English ale or WLP004 Irish Ale or WLP013 London ale (please suggest, not sure which way to go here - need to stay w/White Labs since that's what local HBS stocks).
Add crushed specialty malts to 1 gallon (3.8 L) of water in brewpot, heat water to about 170 ¡F (77 ¡C) and strain off malts. Add water to the grain tea to make about 3 gallons (11.4 L) and bring this liquid to a boil. Once it begins boiling, turn off the heat and add the malt extracts and brown sugar, stirring well to ensure the extracts dissolve properly. Bring the wort to a boil and add the bittering hops. Boil for one hour, with flavor hops added for the last 15 minutes. Strain, or siphon, the wort off from the hops and add cold water sufficient to obtain the starting gravity of 1.070. Cool the wort to around 70 F (21 C), pitch with yeast starter and allow to ferment. After 5-7 days of fermerntation, the final gravity should have been reached. At this point, rack into a glass fermenter.
OK - so, do I need crystal AND vienna AND munich to get the sweetness I'm looking for?
Anyone able to run this on promash or beertools or something to let me know if I'm way off base for the style?
Thanks for help!
Primary - California Common -finally!
Secondary - nothing, back after year plus hiatus
Keg carbing & conditioning - nada
Drinking - store bought: Loose Cannon IPA, Wachusett IPA.
On deck: Trying to decide (beer); wine kit likely (red wine)