Looking for feedback
Pils : Wheat at about 80:20 ratio. OG ~1.060. I’ll only have about an 8 week timeframe before serving to work with, so I don;t want to go too high on gravity.
I am seeing recipes with a combo of noble and american hops, particularly saaz, hallertau and cascade. I’m thinking of shooting for approx 50-60 IBU (as opposed to my AIPAs that are more toward 80-90). Probably getting the hop flavor from mid-late additions at 15 min and 5 min. I’m thinking just 1 oz total at each flavoring additon.
+/- on corriander and prange peel
+/- on dry hopping
WY 3787 is the only Belgian strain I have used, and like it. I would use that again but open to suggestions. 64 deg to start then rise to mid 70’s.
Appreciate any suggestions!