Five Base Malt/Five Yeast Split Brew
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My Brew Coop is doing a 25 gallon batch of APA on 9/11 and have decided to use this brew as an opportunity to use up extra base malts we all have laying around, and to do a yeast comparison. We are aware that this may turn out to be a freakin' oddball brew, but also think it could be great? What do you think? Here is the grain bill:
OG 1.053 IBU 40 SRM 7-8 Mash 153-4 60 min.
8 lbs Domestic 2-row
8 lbs Gambrinus ESB Malt (Canadian Maris Otter)
8 lbs Crisp Maris Otter
8 lbs Vienna
8 lbs Weyermann Pilsner
May add about 2 lbs of c-40, but also may just go with all base malts.
Hops to include Magnum, Cascade, Simcoe, Amarillo and Goldings
Yeasts: each 5 gallon fermenter gets a different yeast.
Wyeast British,American II, German Ale, Abbey Ale, and Thames Valley
Will ferment all at 64f in same location.
Really just looking for any input about the grain bill, anything in there going to clash?
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