Hi all,
First off, thanks in advance for the advice! Second off, I DID try to search for an answer before posting (I didn't want to be THAT guy), so I apologize if this has been answered before.... But what would be a good DME for a saison? Specifically, this is the recipe (by Nikkormat):
5 lbs DME
1lbs belgian pale
.5lbs oats
1.5 lbs wheat malt
1oz styrian goldings @60m
1oz styrian goldings @30m
In the past, I have always just gone to my LHBS and picked out a kit, and the guy there would assemble it. Now I'm trying to piece one together on Northern Brewer, and I'm running into questions.
Also, what's a good wheat malt? White, pale, dark, cara?
Lastly, a lot of people say that quaker old-fashioned oats are fine for brewing, but I thought I would get some confirmation. Also, roasted or unroasted?
Thanks again!
First off, thanks in advance for the advice! Second off, I DID try to search for an answer before posting (I didn't want to be THAT guy), so I apologize if this has been answered before.... But what would be a good DME for a saison? Specifically, this is the recipe (by Nikkormat):
5 lbs DME
1lbs belgian pale
.5lbs oats
1.5 lbs wheat malt
1oz styrian goldings @60m
1oz styrian goldings @30m
In the past, I have always just gone to my LHBS and picked out a kit, and the guy there would assemble it. Now I'm trying to piece one together on Northern Brewer, and I'm running into questions.
Also, what's a good wheat malt? White, pale, dark, cara?
Lastly, a lot of people say that quaker old-fashioned oats are fine for brewing, but I thought I would get some confirmation. Also, roasted or unroasted?
Thanks again!