j_strzempka
New Member
Just picked up the ingredients to brew my first all grain batch of Wee Willy Bock. Looking for any tips with mashing and fermentation process. The recipe is pretty basic and doesn't address the mashing techniques or anything about the fermentation length, etc. It just states to "pitch the yeast at 70F and start fermentation. At high krausen place in a cool spot at 55F for the remainder of fermentation". Any tips or suggestions would be greatly appreciated!!!
Here's the recipe:
11.25 lbs German 2 row
2.00 lbs Munich Malt 10L
1.00 lb Crystal Malt 120L
.12 lb Roasted Barley
2 oz Perle 60 mins
1 oz Mt Hood at 30 mins
Wyeast Bavarian Lager liquid yeast
Here's the recipe:
11.25 lbs German 2 row
2.00 lbs Munich Malt 10L
1.00 lb Crystal Malt 120L
.12 lb Roasted Barley
2 oz Perle 60 mins
1 oz Mt Hood at 30 mins
Wyeast Bavarian Lager liquid yeast