im working on making a house brew, this is my first recipe creation.
3lbs gold malt lme
1 oz willamette hop pellets 30min
mini mash/steep 150-155 degrees f for 1 hour
1 lb briess 2 row crushed
1/2 lb briess victory crushed
1/2 lb briess caramel 40l crushed
1/4 lb light roasted barley crushed
redstar pastuer champagne yeast
done in the primary after 3 days. going to wait a couple more before i rack to secondary and split the batch. 1/2 will be dry-hopped with cascade leaf hops 1 oz.
i took a sample glass and its fantastic (even uncarbonated lol) tastes like a nut brown however i dont know what it should actually be concidered. anyone have any clue?