So, I've got some Saflager S23 and a little Hallertau left over in the fridge from my oktoberfest attempt and through the power of no chill I can make another beer while it ferments.
So, anyone think this will work? Too much sweetness? Too little bitterness? Or is it OK for the style? Or am I way off?
Will do a 55/5, 63/25, 70/25, 77/5 mash schedule (10 minute ramps between rests).
Recipe Specs
----------------
Batch Size (L): 12.0
Original Gravity (OG): 1.074
Final Gravity (FG): 1.019
Alcohol by Volume (ABV): 7.27 %
Bitterness (IBU): 20.2 (Average - No Chill Adjusted)
Grain Bill
----------------
2.900 kg JW Pilsner (75.32%)
0.600 kg JW Munich (15.58%)
0.300 kg JW Dark Crystal (7.79%)
0.050 kg JW Chocolate (1.3%)
Hop Bill
----------------
20.0 g Hallertau Tradition Pellet (4.8% Alpha) @ 60 Minutes (Boil) (1.7 g/L)
So, anyone think this will work? Too much sweetness? Too little bitterness? Or is it OK for the style? Or am I way off?
Will do a 55/5, 63/25, 70/25, 77/5 mash schedule (10 minute ramps between rests).
Recipe Specs
----------------
Batch Size (L): 12.0
Original Gravity (OG): 1.074
Final Gravity (FG): 1.019
Alcohol by Volume (ABV): 7.27 %
Bitterness (IBU): 20.2 (Average - No Chill Adjusted)
Grain Bill
----------------
2.900 kg JW Pilsner (75.32%)
0.600 kg JW Munich (15.58%)
0.300 kg JW Dark Crystal (7.79%)
0.050 kg JW Chocolate (1.3%)
Hop Bill
----------------
20.0 g Hallertau Tradition Pellet (4.8% Alpha) @ 60 Minutes (Boil) (1.7 g/L)
