I just finished up my 3rd brew and I'm already starting the planning process for my 4th. Coming here for some tips, opinions, and obviously...HELP. Just as a note, I'm a 1-gallon brewer right now, so here's what I'm looking at:
There's a little blue button above the recipe that says "resize recipe."
After clicking that button, I adjusted the Finished Volume (gallons) to 1 (from 5) and it spit out the following:
3.00 lb Belgian Pilsner
3.2 oz Belgian Caramel
Mash at 151* for 60 min.
60 minute boil
0.12 oz Tradition @ 60 min.
0.12 oz Saaz @ 15 min.
3.2 oz Belgian candi sugar @ 15 min.
Wyeast #3787 Trappist High Gravity
Here are my questions, as I'm still very new to brewing:
1) Can I substitute adding Williamette @ 60 min for the Tradition? (I have leftovers from a prior brew) and can I substitute adding East Kent Goldings @ 15 min for the Saaz? (Again, I have leftovers from a prior brew that I'd like to use up)
2) Do I add the Belgian candi sugar @ 15 min into the boil? The same way I add hops?
3) I've only been using dry yeast packets at this point. Is the above yeast the same? Or is it one of those activation packets? Since I'm only doing 1-gallon recipes, would this even be recommended since I don't have a lot of "head space?"
4) How long of a primary fermentation am I looking at. I'm assuming 3-4 weeks, but don't Belgian's take longer?
Thank you all for your help, you've all made it possible for me to already get this far.