mloster
Well-Known Member
Ok. Here's what I'm planning to mash tonight and brew tomorrow. It's a 2.5 gallon batch.
~3.5 lbs malted quinoa (not roasted)
~ 1lb malted buckwheat (i may leave this out as it may be too strong for the beer)
1 lb honey
.5 lb corn sugar
.75 oz Saaz @ 60 min
.125 oz Saaz @ 15 min
.125 oz Saaz @ flameout
1 whirlfloc tablet @ 15 min (for clarity)
Saflager S-23
Even though the grains are malted, I was planning on boiling them for an hour or so, waiting till the mash water reached 158 deg, and adding amylase. I'll then wrap the pot in towels to maintain the temp as best as possible and let it sit for 24 hours. After the 24 hours, I'll sparge in another pot at 170 deg or so, denaturing the amylase enzymes. Then I'll have my (hopefully) sugary wort and brew as normal. Any suggestions or changes? Only corn sugar and no honey? More or less hops? I entered all the info into beercalculus, and it fit the classic american pilsner style.
~3.5 lbs malted quinoa (not roasted)
~ 1lb malted buckwheat (i may leave this out as it may be too strong for the beer)
1 lb honey
.5 lb corn sugar
.75 oz Saaz @ 60 min
.125 oz Saaz @ 15 min
.125 oz Saaz @ flameout
1 whirlfloc tablet @ 15 min (for clarity)
Saflager S-23
Even though the grains are malted, I was planning on boiling them for an hour or so, waiting till the mash water reached 158 deg, and adding amylase. I'll then wrap the pot in towels to maintain the temp as best as possible and let it sit for 24 hours. After the 24 hours, I'll sparge in another pot at 170 deg or so, denaturing the amylase enzymes. Then I'll have my (hopefully) sugary wort and brew as normal. Any suggestions or changes? Only corn sugar and no honey? More or less hops? I entered all the info into beercalculus, and it fit the classic american pilsner style.