This should be interesting. I'm going to brew this as an ale, which from research I've found is probably more "traditional" anyway. I'm looking at this recipe, simple, but should be effective.
18lbs munich (lots of varieties, looking at this one: http://www.midwestsupplies.com/products/ProdByID.aspx?ProdID=6667)
1oz hallertau@60
1oz hallertau@15
Either US-05 or Nottingham or Wy2112
Im going to try a single, possibly a double decoction, depending on how the first one goes. The plan is to dough in at 1.33q/lb @122, let it rest 10min. Pull out 40% of grains, boil for 15-20min, return to tun, hopefully it will raise the temp to 150ish. If that works out ill pull another 40% after 30 minutes boil for 15-20, then return raising the temp to 170ish. Rest for 10minutes then drain. Add my sparge, drain and boil the wort for maybe 100min.
Thoughts?
18lbs munich (lots of varieties, looking at this one: http://www.midwestsupplies.com/products/ProdByID.aspx?ProdID=6667)
1oz hallertau@60
1oz hallertau@15
Either US-05 or Nottingham or Wy2112
Im going to try a single, possibly a double decoction, depending on how the first one goes. The plan is to dough in at 1.33q/lb @122, let it rest 10min. Pull out 40% of grains, boil for 15-20min, return to tun, hopefully it will raise the temp to 150ish. If that works out ill pull another 40% after 30 minutes boil for 15-20, then return raising the temp to 170ish. Rest for 10minutes then drain. Add my sparge, drain and boil the wort for maybe 100min.
Thoughts?