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Originally Posted by cweston
6 lbs of base malt won't be enough, will it? Otherwise, you've got it covered.
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Yeah I would shoot for at least 50% of the pale malt in the grist.
Consider using noble hops throughout. It will be more traditional. Here are they are: Saaz, Hallertauer, Hallertauer Mittelfrüh, Tettnanger, Styrian Goldings, Spalt, Perle, and Hersbrucker.
A good combo close to what you have described would be:
Hallertauer-Kettle addtion
Tettnanger-Middle addtion
Saaz- Late addition/end of boil