IMO...I would scale them back. But that's just me and I am not a HopHead. You might want to take the remaining balance of the hops and toss them in at Flame-out around 180 degrees and let them steep for 15 minutes before chilling. It should give a nice noble hop aroma with almost no bitterness...
I've made them both. I give the nod to BierMuncher. I wasn't a big fan of the Kolsch yeast in Ed's though his Plisner Kolsch is great. Octoberfast gives a Big Malty taste when served around 50 degrees. I've got 10 Gallons in the primary with WLP830 lager yeast. Since its target is mid December...
I used a product called "Goya P.A.N" For this recipe. Its precooked cornmeal. No cereal mash needed. comes in yellow and white. Used it 1:1 for flaked corn. turned out well. I found it in the Ethnic Dept of my local grocery. 1 kilo for around 3-4 bucks.
I dont use Rice hulls but I do use a 5...
Yes..Begin the Sparge after 90 minutes.
My process is to Drain the mash till it about an inch above the grain bed lay in a piece of aluminium foil over the bed and poke some holes in it. I heat my water to 170-180 and use about a half gallon at a time to sparge with the valve open enough to get...
http://www.flickr.com/photos/sapperox/287723633/
were I got mine..at least one I can use. From what I have read BierMuncher uses this in his notes. dont know if he uses software.
I have brewed this several times with several variations. The 2# of corn is by far my personal favorite. I have found that in about 4 weeks after kegging the corn flavor is all but gone. I have also used 1# of table sugar in place of 1# of the corn and didnt notice any of the corn flavor after...
I forgot to ask today...but was there any data passed along from the supplier on the Alpha levels of these hops. Most of mine are just labeled with a name.
I have purchased 11 lbs of hops Probably going to only keep 5 or 6 so if anybody knows someone who needs some hops. tell them either show up tomorrow or have them get in touch with me. I should be there between 9 and 10.