My first recipe creation had 2 lbs of amber malt in what was supposed to be a best bitter. Ended up being a happy accidental brown ale. I was on the dark end of the Bitter color range on purpose, ended up being just about dark enough to be a brown. Diacetyl problems in that beer made me join this forum…and it ended up being pretty tasty. I'll brew it again, and maybe steer it a little more in the brown ale direction malt wise.
Munich it is then, ordered 5 lbs that should hopefully arrive before the next weekend.
For yeast, I hope to reuse some of the WLP007 yeast cake from my currently fermenting Stone Levitation clone or US-05 dry yeast. (They're what I've got on hand.)
For hops, I'm not sure what I want to use. I've got simcoe, crystal, amarillo, columbus and cascade on had. I'm thinking bittering with columbus, and using the cascade as an aroma/dry hop? I'd like to add a third hop, but I'm not sure what to use. I want this beer to be balanced and drinkable, so I don't want a hop bomb.