brackbrew
Well-Known Member
A friend of mine approached me today about brewing a keg for NFL's opening sunday (September 10). I told him I had the ingredients on hand to do a pale and he said that would be perfect. I'm wondering, to keep body, flavor and hop profile in balance, how much fermentables I could cut out (if I need to cut out andy) to make sure it's done fermenting in the next three weeks, so I can keg it for the last few days. Right now I'm doing a mini/partial mash with 2lbs of 2-row american pale malt, 1lb. crystal malt and 1/2 lb toasted malted barley. In addition, I have 6lbs of pale dme.
Thoughts?
Thanks, as always.
BREW ON
Thoughts?
Thanks, as always.
BREW ON