oceanic_brew
Well-Known Member
So instead of this:
11 # Belgian pale malt
1# Munich
.5 biscuit
.5 c60
.5 special b
.5 dark wheat
I instead weighed out:
11 # Belgian pale malt
1# Munich
1# biscuit
1# c60
1# special b
1# dark wheat
Fermenting with Wyeast 1214
Luckily I intentionally went low on the lactic acid addition and I still hit my PH and temps although I calculated for less grain and half the amount of dark grains. I also did a mash out and put off boiling until today.
So my plan today is to go to the LHBS and pick up 11# of 2 row and 1# of Munich, mash it, blend the two and just do two separate batches, probably use a different yeast on one.
However anyone have any better ideas? Maybe I could just run with it as is? But I doubt it, it tastes more like a stout to me right now.
11 # Belgian pale malt
1# Munich
.5 biscuit
.5 c60
.5 special b
.5 dark wheat
I instead weighed out:
11 # Belgian pale malt
1# Munich
1# biscuit
1# c60
1# special b
1# dark wheat
Fermenting with Wyeast 1214
Luckily I intentionally went low on the lactic acid addition and I still hit my PH and temps although I calculated for less grain and half the amount of dark grains. I also did a mash out and put off boiling until today.
So my plan today is to go to the LHBS and pick up 11# of 2 row and 1# of Munich, mash it, blend the two and just do two separate batches, probably use a different yeast on one.
However anyone have any better ideas? Maybe I could just run with it as is? But I doubt it, it tastes more like a stout to me right now.
