My recipe

[ty7466]

I went to northern brew today picked up grains, yeast, malt, hops, and soft candi suger!! I would like your criticism and opinion and maybe some help on how long this should be in the primary and secondary fermentation!

-.50lbs Belgium Munich
-.50lbs Briess Carmel 60L
-Pilsnen malt 6lbs
-brown soft candi suger
-centennial 2oz
-danstar winsor ale yeast

 

[chickypad]

It's a little hard to figure what you're going for. A Belgian looking grain bill with American hops and an English yeast.

 

[icanbenchurcat]

Try some perle/magnum/hallertau and a Belgian yeast like wyeast 1762 and this would make a great Belgian ale or saison.

With what you have, I think it will be a decent American style pale ale, maybe? I'm thinking 1oz at 60min, 1oz at 2min but I'd have to use a calculator to check.

No need to secondary here. Primary 2-4 weeks, bottle condition 2-4 weeks. Put a secondary in the middle there if you want to dry hop (2 weeks).