First time brewing a lager....
OG: 1.052
FG: 1.011
SRM: 14
IBUs: 21
7lb Pale 2-row
2lb munich
.65lb vienna
.5lb victory
.35lb crystal 60
.2lb caramunich
.1lb crystal 120L
.25lb pale chocolate
1oz EKG 5%AA 60m
.5oz EKG 15m
WLP838
Mash 153-154
boil 90 minutes
ferment at 52F-ish until almost done, let rise to around 62 for diacytl rest then lager for however long needed... 4-6 weeks probably.
I want this beer to be crisp, carmely, toasty, biscuity....
I also have saaz, centennial, williamette available.
Any thoughts on too much variety in grain bill and wether the grains will help or hinder each other?
Thanks for any suggestions.
OG: 1.052
FG: 1.011
SRM: 14
IBUs: 21
7lb Pale 2-row
2lb munich
.65lb vienna
.5lb victory
.35lb crystal 60
.2lb caramunich
.1lb crystal 120L
.25lb pale chocolate
1oz EKG 5%AA 60m
.5oz EKG 15m
WLP838
Mash 153-154
boil 90 minutes
ferment at 52F-ish until almost done, let rise to around 62 for diacytl rest then lager for however long needed... 4-6 weeks probably.
I want this beer to be crisp, carmely, toasty, biscuity....
I also have saaz, centennial, williamette available.
Any thoughts on too much variety in grain bill and wether the grains will help or hinder each other?
Thanks for any suggestions.
