Ahh right haha, gotcha. I'm from Denmark and the most popular yoghurt product here is called A38 and is fermented with a Lactobacillus acidophillus strain. So I was confused lol
Thanks for the suggestion! It's actually more of partial mash, guess I should have written that instead. Also, I realized I put the amount of DME way wrong, it should've said 2.5 kg (5.5 lb.). Does your point still stand?
First time trying to make my own recipe and could use some help, especially with the hop schedule. Would like to hit around 40-50 IBUs.
OG: 1.060 - FG: 1.015
Fermentables
12 lb (5.5 kg) extra light DME
Specialty grain
1 lb. (454 g) Munich malt (around 10°L)
8 oz (227 g) crystal malt (40°L)...