I hate to do this to you all, but I'm putting in an order for some brewing supplies and I'm going to make a beer out of the left-over grains (and some additional hops). How does this recipe sound and what (if any) is the effect of the half pound of Munich 20? Would it benefit me much to go to a whole pound of Munich or more? I was going to use it mostly just so I don't have half a pound of Munich 20 (and a half-ounce of Saaz) layin' around (it'll serve as a bit of a lesson in what Munich malt will give me in an amber/pale ale).
4# Maris Otter
3# Light DME
.5# Munich 20
1# Crystal 60
.5 - 1 oz. Nugget 60mins
.5 oz. US Saaz 20mins
.5 oz. Amarillo 10mins
.5 oz. Simcoe 10mins
.5 oz. Amarillo 0mins
.5 oz. Simcoe 0mins
Wyeast 1056
Should be about 1.055 down to 1.014-ish. I'm hoping, if nothing else, this will give me a good yeast-cake to get goin' for the next beer (an effort in the direction of an higher-gravity Rogue Hazelnut Brown). Is this too much hop-action to be putting in a yeast-building brew? I'm a little out of my depth on the recipe formulation side of brew-land.
Cut out the Simcoe, maybe? Would a half-ounce of Nugget at 60mins and a half-ounce at 30mins smooth out the bitterness some? Half the crystal? Ditch the Saaz? Quit as a brewer because I'm an ass-face?
Meow?
