So, yep...
I have temp control but my demand is higher than my supply. My friends are invalids so I had to brew a “beer flavoured beer”, Yada yada, here we are.
After doing some research I decided on a NZ pils, based on other people’s experience and what I had on hand. The recipe is as follows, for a 46L no chill:
7kg Pils malt
800g light Munich
500g wheat
500g biscuit
25g motueka at 40mins
25g motueka at 10mins
50g motueka whirlpool at 90c for 15mins
ferment with lallemand Voss @ 23c
OG 1045
FG 1008
I can’t believe how “lagerish” this turned out, after 2 weeks in primary it dropped mostly clear, it’s malty, there’s a slight lager like sulphuric aroma. I’m blown away, and my friends are none the wiser (insert smug moustache twirl).
Has anyone else had a similar experience and if so, what’s your recipe?
cheers
I have temp control but my demand is higher than my supply. My friends are invalids so I had to brew a “beer flavoured beer”, Yada yada, here we are.
After doing some research I decided on a NZ pils, based on other people’s experience and what I had on hand. The recipe is as follows, for a 46L no chill:
7kg Pils malt
800g light Munich
500g wheat
500g biscuit
25g motueka at 40mins
25g motueka at 10mins
50g motueka whirlpool at 90c for 15mins
ferment with lallemand Voss @ 23c
OG 1045
FG 1008
I can’t believe how “lagerish” this turned out, after 2 weeks in primary it dropped mostly clear, it’s malty, there’s a slight lager like sulphuric aroma. I’m blown away, and my friends are none the wiser (insert smug moustache twirl).
Has anyone else had a similar experience and if so, what’s your recipe?
cheers
