edred
Member
- Joined
- 24/8/14
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Saw this recipe from a reputable brewer & I have a couple questions:
Is using Munich as the base malt ok?
11% crystal rye sounds a lot, too sweet?
Cheers.
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OG 1.037
IBU 20
ABV <4%
67% Munich malt
11% Crystal rye
9% Invert No3
8% Roasted Barley
5% Chocolate Rye
12g/L Lactose – whirlpool
3g/L Coffee, ground – Knockout. 5min. Pull. Then whirlpool.
Mash: 156F x 30min @ 1.15qt/lb
Hops: 20 IBU of any variety @ FWH
Yeast: Dry S-04
Is using Munich as the base malt ok?
11% crystal rye sounds a lot, too sweet?
Cheers.
-------------
OG 1.037
IBU 20
ABV <4%
67% Munich malt
11% Crystal rye
9% Invert No3
8% Roasted Barley
5% Chocolate Rye
12g/L Lactose – whirlpool
3g/L Coffee, ground – Knockout. 5min. Pull. Then whirlpool.
Mash: 156F x 30min @ 1.15qt/lb
Hops: 20 IBU of any variety @ FWH
Yeast: Dry S-04
