I was hoping to get some feedback on my first recipe. I'll be brewing a 5 gallon extract batch Right now this is what I've got 7 lbs light malt extract 1 lbs Briess 2-row malt 12 oz Crystal Malt 40L 1.5 oz Magnum hops (60 minutes) 1oz Cascade hops (15 minutes) .5 oz Cascade hops (0 minutes) 1oz Cascade hops (Dry) 1 tsp. Irish moss (15 minutes) White Labs California Ale Yeast (WLP001) I know from reading these forums that there are mixed opinions on the use of Crystal and the consensus seems to be it should be used sparingly in pale ales and IPAs. I'm not sure of 3/4 of a pound is an appropriate amount or not or what good substitutes for the Crystal might be. Please let me know what you guys think and if there are any changes I should make.
I'd drop the 2row, otherwise you'll have to do a minimash. Not that hard if you research it, but just a simple steep with the crystal will keep it easy. Have you run this through any brewing software? Your bittering addition seems a little high. Other than that, seems like a nice drinkable pale ale.
Seems pretty classic to me. I'd lessen the bittering charge a bit though, depending on the AA%. I'd also bring the Crystal down to 8oz. since there's likely some in the extract already. That's just me though and I've been be on a kick where I like my pales pretty dry. You've got a solid recipe there though and there's no reason it wouldn't yield something tasty (as long as you sanitize, sanitize, sanitize).
I would drop the 2-Row and maybe a couple ounces of the crystal. I think crystal is good for pale ales, but not too much. 8-10oz would be my choice, however 12oz will be fine. I would also spread your 15min hop addition throughout the last 5 min.
I would suggest .5-1lb of a toasted malt like vienna, munich, biscuit or victory to add maltiess. it should be good.
The 1# of Briess can stay if you just extend your steeping time to 45 min to an hour. It'll be fine if that`s what you need to hit your OG. If you have extra extract, I'd suggest dropping the 1# Briess and adding more DME/LME. So long as you keep your fermentation temperatures in the mid 60s F. you should have an incredibly delicious beer.
