Planning on brewing a Pale Ale this weekend and am wondering if my choice of Munich will be too much, and would I be better off using some more Pale Malt and a little Crystal instead.
75% Pale Malt
20% Munich
5% Flaked Wheat
Yeast: Brett (from Bruery - fruity, strain unknown)
Hops: Mix of Junga/Galaxy/El Dorado (trying to finish off some left-overs).
OG: 1.048
FG: 1.006 (planning to mash low)
I usually go with just Pale Malt with 5% light Crystal, mash low to end low. I like it dry and refreshing. Wondering if the low FG will not go with the added maltiness, and I either remove the Munich or mash higher to try to finish around 1.010 ........ Or just mash/brew as normal and see what I get?
75% Pale Malt
20% Munich
5% Flaked Wheat
Yeast: Brett (from Bruery - fruity, strain unknown)
Hops: Mix of Junga/Galaxy/El Dorado (trying to finish off some left-overs).
OG: 1.048
FG: 1.006 (planning to mash low)
I usually go with just Pale Malt with 5% light Crystal, mash low to end low. I like it dry and refreshing. Wondering if the low FG will not go with the added maltiness, and I either remove the Munich or mash higher to try to finish around 1.010 ........ Or just mash/brew as normal and see what I get?