Putting the finishing touches on a recipe and wanted to float it by the forum for advice as I'm still new to this. Any and all thoughts are greatly appreciated
STEEP FOR 30 MINUTES AT 155 DEGREES
2 lbs Belgian Munich Malt
1 lb UK wheat malt
.75 lb US Caramel Malt
ADD AT START OF BOIL
4 lb Golden Light DME
1 lb Amber DME
1 oz Coriander Seed
HOPS SCHEDULE
1 oz German Northern Brewer - 60 mins
.5 oz German Northern Brewer - 30 mins
1 oz German Tettnang - 20 mins
Wyeast 3711 - French Saison
TARGET STATS
OG- 1.053
FG- 1.010
ABV - 5.7%
IBU - 22
COLOR - 9.1 SRM
STEEP FOR 30 MINUTES AT 155 DEGREES
2 lbs Belgian Munich Malt
1 lb UK wheat malt
.75 lb US Caramel Malt
ADD AT START OF BOIL
4 lb Golden Light DME
1 lb Amber DME
1 oz Coriander Seed
HOPS SCHEDULE
1 oz German Northern Brewer - 60 mins
.5 oz German Northern Brewer - 30 mins
1 oz German Tettnang - 20 mins
Wyeast 3711 - French Saison
TARGET STATS
OG- 1.053
FG- 1.010
ABV - 5.7%
IBU - 22
COLOR - 9.1 SRM