I stumbled upon more than one reference to this particular recipe and I think I'm going to give this a shot. For those familiar with this recipe I do have a couple of questions because I am seeing different versions of this recipe when I look around. I plan on a five gallon batch.
First, I have seen two different yeasts for this. One is Wyeast 1056. The other calls for White Labs Cal Ale WLP001. Any real difference here?
Second, one recipe called for 13 lbs 2-row, the other called for 11 lbs.
Third, one called for .75 magnum hops/1.0 goldings-east kent. The other recipe calls for .80 magnum/.50 goldings.
Last, one calls for 60 min mash, the other 75.
As always, any help is appreciated.
First, I have seen two different yeasts for this. One is Wyeast 1056. The other calls for White Labs Cal Ale WLP001. Any real difference here?
Second, one recipe called for 13 lbs 2-row, the other called for 11 lbs.
Third, one called for .75 magnum hops/1.0 goldings-east kent. The other recipe calls for .80 magnum/.50 goldings.
Last, one calls for 60 min mash, the other 75.
As always, any help is appreciated.