wildwest450
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Can someone post it?
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wildwest450 said:can someone post it?
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Mash in at 122 degrees for 10 min, raise to 154 degrees for 15 min, then raise to mash off of 170 degrees.
Are those mash times correct?? Seems really short!
The way I read it was 15 @ 154 and then an hour ramp to 170.
I'm very interested in making this beer as well and was thinking of just doing a decoction from 122-154-170. Have you ever done the Gordon Strong step mash wildwest?
sweltering hot come mid August
Too late, here in Lubbock TX, I can't remember the last day that was under 100F.
And, wow, were our guessed recipes off. I'm shocked it's 75% pale 2-row...
Has anyone brewed this yet?
Clueless BMC chaps are people too.Umm, I would venture that all beer drinkers but the most clueless BMC kind would know the difference between a two-row and pilsner based beer. Pretty basic stuff there chap.
Thanks, we weren't even in the ballpark.
A definite re-brew is in order. That mash schedule looks a tad suspect (so does the ibu's), but I know what I need to do with it.
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Here is the recipe copied from Zymurgy for 5 US gallons:
7.2 lb 2-row
2.4 lb pils
2 oz hallertau 4.6%aa (60 min)
.5 oz saaz 4%aa (5 min)
.25 oz tettnang 4%aa (5 min)
.8 oz tettnang (dryhop)
.6 oz saaz (dryhop)
.4 oz spalt (dryhop)
.2 oz hersbrucker (dryhop)
lager yeast (Wyeast 2206)
OG 1.049
FG 1.012
IBU 24
SRM 5
Eff 70%
Mash in at 122 degrees for 10 min, raise to 154 degrees for 15 min, then raise to mash off of 170 degrees.
60 min boil
Ferment at 50 degrees until complete
Rack and lager at 32 degrees for 4 weeks
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