Displaced MassHole
Well-Known Member
Never tried it but sounds good to me.....thanks
I'm going to do this one but I wanted to sub 5.5% Vanguard, a Hallertau clone, as I have a pound of it just kicking back in the freezer that I've not broken into.
I'm thinking that would make a good sub, except that it is supposed to have a strong aroma. If I go with the 60 and 30 minute additions of .75 oz each for 21 IBUs most of the aroma should be boiled off, right?
That would be my guess. Though you'll get the specific flavoring profile of those hops...but that could be a good thing.
The high malt flavor of this beer will mask some of the hop nuances.
For the extract recipe posted earlier, what are thoughts on replacing either the amber LME or the pale LME with munich LME?
With a full pound of Cara in a five gallon batch, I'd mash at around 152-153 for a full 60 minutes. There's enough specialty grain in that recipe that the 05 will do just fine.I plan on brewing this tomorrow. I'm making half of Muncher's original recipe (5.75 gallons) I purchased my specialty grains at the LHBS and when I got home I realized the store owner gave me an extra 0.5 lb of Carapils. Unfortunately, all the grains are mixed together so I'll have to use it as is. I plan on using Safale US-05 yeast for this, and I know this yeast will have a tendency to really dry out the beer. I'm wondering how the extra Carapils will affect the attenuation. The additional grain should only up my SG about 2 points. I was thinking about lowering the mash temp a bit to negate the effect of the additional carapils on the wort fermentability. Should I keep the mash temp high (156-158*F) to try to keep my FG in the 1.014 range, despite the extra Carapils?
BTW, thanks in large part to this forum I am completely addicted to brewing
For the extract recipe posted earlier, what are thoughts on replacing either the amber LME or the pale LME with munich LME? I have some munich from AHS that lists it as 20% munich malt, 80% 2-row. Is this a possible substitution for one of these, or should I stick with the pale/amber? BeerSmith doesnt have munich extract as an ingredient (atleast that I can find) so it wouldnt put it in the recipe by itself on the conversion. Im hoping the munich LME will provide some more maltiness that the extract recipe is going to lose from missing out on the grains.
Well, crap. I tapped the other keg last night, and it is bubble gum up the wazoo. Word of advice, Kolsch yeast doesn't like upper 70's.
This will be a punishment beer... I must drink it, as my punishment, before I can put another keg on tap. (Not like I have any other kegs waiting. Need to get my tuches back in gear, and brew some!)
I'm glad the Dusseldorf Alt yeast was more forgiving, too bad that keg is already gone.
I don't think there is much yeast that likes it above 70F other than Hefeweizen style yeast. Most of the ales I have made, like it best between 65-68F.
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