Howdy, it's the n00b again.

I'm going to brew my second beer tonight, and I don't want to use a kit but I want to keep it simple. Here's my super-basic recipe. What is wrong with it?

5 gallon batch
6lb. Light DME
1lb. Caramel 10 1 lbs, 0 oz
0.5lb CaraPils

.5 oz Centennial first wort hop
.5 oz Centennial @ 60
.5 oz Centennial @ 30
.5 oz Centennial @ 5

And I may or may not decide to dry-hop... I'm thinking no, though, because I want to be drinking this soon.

I chose Centennial exclusively because I want to start familiarizing myself with ingredients and how they taste on their own since I'm just getting started, and I'm a big fan of Bell's Two Hearted Ale, which uses Centennial (almost?) exclusively. As for when I'm adding it, I chose the times randomly and plugged them into the Brew Builder at brewmasterswarehouse.com until I got my desired IBUs (45-50).

Thanks in advance for any advice you give. Seriously, if it's shit, tell me so and tell me what to do instead. I'm overwhelmed by my options at this point, since I know very little about what separates one pale grain from another. Extra points for fast replies, I'll be at the brew store in less than an hour.

Looks like a fine recipe to me. Maybe a touch more crystal malts than I would use but not overwhelming by any means.

BTW, when I put that recipe into ProMash with the hops at 10% AA I get 59.6 IBUs using the rager formula. Just FYI.

Looks great! Go for it! Let us know how it turns out and don't forget to take good notes and HAVE FUN!!

Cheers-

Brewinhard

Not sure that first wort hopping makes sense when doing an extract batch.... I'd move that hop addition elsewhere.

I think you can still do first wort hopping when extract brewing. Just toss the hops in when you've finished steeping and as you heat to a boil.

Yeah, I suppose so.. haven't played around with it.

Hey Spiderwrangler. I saw that you had made a gluten free beer. One of my friends is somewhat allergic to
beer and I told her that I would see about making her a gluten free beer. Is there anyway that you would be
willing to give up the recipe for your gluten wheat. I would greatly appreciate it you did. I'm new to the
home brewing and don't even know how one does the gluten free process. Any help would be great.



In the Bottles: Oatmeal Stout, Black Butte XV 9.5 ABV

Bottling tonight: Russian Imperial Stout 10.5-11 ABV

Sure man, I'll message you with the recipe, I got the sorghum malt from NB.