TIA
Looking for beer with a big bready, yeasty flavor. I do all grain BIAB but wouldn't be opposed to partial or extract.
I'm thinking Pilsner for a base malt. Would one region's Pilsner be more appropriate? I'm wondering if some White Wheat would go far too? Any others that should be on my radar?
For adjuncts I'm thinking Vienna, and Munich. Any others that should be on my radar?
For yeast I'm thinking S-04 at the low end of the temperature range. Any others that should be on my radar?
Do I seem to be on track? What % levels of either or both adjuncts would give me over the top bready/yeasty flavors (or others?) There should be some "chew" to this beer but not residual sweetness and still a dry finish so would I get that easier with higher adjuncts and a 148F mash? Perhaps a bit of melanoidin?
I've brewed for a couple years now so I am still learning the different malts and this would be my first foray outside of beer style guidelines as a safety net. This will be a small experimental batch (2-3 gallons), just the base for some other tricks I got up my sleeve. I haven't done many bready/yeasty flavored beers. Any suggestions appreciated. I get something stuck in my head and I need to work it out to the end or I grow tired of it. :cross:
TIA
Looking for beer with a big bready, yeasty flavor. I do all grain BIAB but wouldn't be opposed to partial or extract.
I'm thinking Pilsner for a base malt. Would one region's Pilsner be more appropriate? I'm wondering if some White Wheat would go far too? Any others that should be on my radar?
For adjuncts I'm thinking Vienna, and Munich. Any others that should be on my radar?
For yeast I'm thinking S-04 at the low end of the temperature range. Any others that should be on my radar?
Do I seem to be on track? What % levels of either or both adjuncts would give me over the top bready/yeasty flavors (or others?) There should be some "chew" to this beer but not residual sweetness and still a dry finish so would I get that easier with higher adjuncts and a 148F mash? Perhaps a bit of melanoidin?
I've brewed for a couple years now so I am still learning the different malts and this would be my first foray outside of beer style guidelines as a safety net. This will be a small experimental batch (2-3 gallons), just the base for some other tricks I got up my sleeve. I haven't done many bready/yeasty flavored beers. Any suggestions appreciated. I get something stuck in my head and I need to work it out to the end or I grow tired of it. :cross:
TIA