I had always wanted to inoculate 60 Lt with these yeasts.
Knocked up 60+ lt to the recipe below
83% powells pils
7% weyermans munich
2.5% dingermans aromatic
1.5% dingermans biscuit
6% table sugar
styrian goldings @ 60
saaz @15
23 IBU
Split the batch 3 ways,20lt each and inoculated in turn 1388,1762 and 3787.
I'm really familiar with 1388 and 1762 not so much 3787.While I love 1388 and 1762.My new love is 3787.
1388 attenuated to much,not enough malt backbone
1762 nice balance,touch dry in the finish
3787 gold
IMHO
Knocked up 60+ lt to the recipe below
83% powells pils
7% weyermans munich
2.5% dingermans aromatic
1.5% dingermans biscuit
6% table sugar
styrian goldings @ 60
saaz @15
23 IBU
Split the batch 3 ways,20lt each and inoculated in turn 1388,1762 and 3787.
I'm really familiar with 1388 and 1762 not so much 3787.While I love 1388 and 1762.My new love is 3787.
1388 attenuated to much,not enough malt backbone
1762 nice balance,touch dry in the finish
3787 gold
IMHO
