xdosequisx
Don't mind me, just hurtling through the void...
Edit: whups, meant to post this in the LoDo forum
On the lowoxygenbrewing page, it is noted that
Is this suggesting that Vienna and Munich malts should be avoided in Helles Lagers, or rather that they should be included at >5%? In the GBF paper, three example recipes are provided: One with Pils only, one with 10% Vienna, and one with 10%/5% Vienna
On the lowoxygenbrewing page, it is noted that
- Vienna and Munich malts blended in small amounts (≤5%) with Pilsner can add muddy flavor elements as less Sodium Metabisulfite (NaMeta, SMB) is used (flavor intensity increases as system “tightness” increases)
- Consider blending Munich malts starting at ~17-18 EBC for beers like Dunkel, Marzen, etc.
Is this suggesting that Vienna and Munich malts should be avoided in Helles Lagers, or rather that they should be included at >5%? In the GBF paper, three example recipes are provided: One with Pils only, one with 10% Vienna, and one with 10%/5% Vienna
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