Cream Ale Thoughts....

[JTOVERMOHLE]

Good day beer people.

I have come up with the following 'recipe' for a 1 gallon experimental batch:

Grains (amounts for 1 gallon batch):
Corn - Yellow, Flaked Briess (4.8 oz/gallon)
Pilsen Malt 2-Row Briess (3.2oz/gallon)
Vienna Malt Weyermann (1.6oz/gallon) Caramel Malt - 20L Briess (0.8oz/gallon)

DME: Pilsner 1.5 pounds

Hops: Crystal 1/2oz at beginning, 1/2 oz 10 min remaining

Yeast: SafAle US-05 American Ale Dry Yeast

Fairly new to brewing...i picked up a pound of weyermann abbey malt at my local brew shop. I would like to incorporate the abbey into this cream ale as my wifes name is abbey (im a nerd like that) because cream ale is her fav. Can i replace anything in the above recipe with abbey or simply add the abbey to the grain bag...and if so how much would you recommend? I understand it will darken my product and make it more 'bready' but I'm ok with those things.

Thanks in advance beer warriors!

Josh in MN

 

[JTOVERMOHLE]

Additional info.....i will steep the grains for 20 min, boil for 60 minutes at 150ish after adding in the DME