I have two versions of the same recipe but I don' know which one I used to brew. I am interested in your thoughts on the changes to the recipe below:
Original Recipe is below; the changes are in ( ).
5 lbs six row (reduce to 4.25)
4 lbs wheat (reduce to 3.25)
.5 lb cyrstal 60L (replace with 1 lb honey malt)
.5 lb carapils - dextrine
2 lbs clover honey at flame-out (reduce to 1.75 lbs)
1 oz U.S. Hallertau - 45 min (reduce to .75 oz)
1 oz Tettnanger - 20 min (reduce to .5 oz)
1 oz U.S. Hallertau - 10 min (reduce to .5 oz)
Ale Yeast or Nottingham
Also both recipes call for a step mash (122 for 30 min, 134 for 15 min, 154 for 60 min, 168 mash-out). Is the step mash necessary or is a single mash okay; if so at what temp?
Thanks in advance