Yeah I know but beersmith spells it that way .neonmeate said:looks tastey
Thanks P.Putrino said:Glad I revived this for you! And with that sort of testimony I will be borrowing your technique.
So presumably you've done this before with Dextrose with a good outcome? I'm hoping for crisp, cleanness with a hint of tartness as a result. Not sure if dextrose is the best for that - but like I said, I've got some I could get rid of.slcmorro said:Grain Bill
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3.500 kg Pilsner (53.85%)
1.500 kg Vienna (23.08%)
0.500 kg Dextrose (7.69%) (Boil addition)
0.500 kg Dextrose (7.69%) (Day 5 addition)
0.500 kg Dextrose (7.69%) (Day 10 addition)
I'm not picking up clean, crisp or tart when it comes to a Belgian Strong mate. The BJCP guidelines for a Belgian Strong condensed are:Putrino said:I'm hoping for crisp, cleanness with a hint of tartness as a result. N
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