wildwest450
Well-Known Member
- Joined
- Dec 27, 2007
- Messages
- 8,978
- Reaction score
- 191
The recipe isn't all that crazy, but the mashing is. I will make this, and don't mind following the mash schedule, but is there any benefit to doing so? I'm always up for improving beer any way possible.
Ingredients
9.5lb Munich type1 ( i'm assuming this is just plain old munich)
5.5lb Munich type2 (again assuming munich 10l)
.75lb caramunich
1.5oz Hallertauer or Tett @60min
.75oz Hallertauer or Tett@ 20min.
Wyeast2124 Bohemian Lager or 2308 Munich Lager
Now for the odd mash schedule
dough in 4gal @100f for 1 hour. Infuse with one gallon near boiling water every 15 minutes (6additions total) stirring thoroughly after every addition.
Mash out @172f, slowly runoff sparging as necessary to collect 8 gallons.
Boil hard for 2 hours adding bittering hops @ 60min before end of boil and flavoring hops 20min before end of boil.
Chill, rack, aerate, pitch yeast, ferment, lager, blah, blah.
Any special reason for the super infused mash schedule, or just do a normal single infusion???
Ingredients
9.5lb Munich type1 ( i'm assuming this is just plain old munich)
5.5lb Munich type2 (again assuming munich 10l)
.75lb caramunich
1.5oz Hallertauer or Tett @60min
.75oz Hallertauer or Tett@ 20min.
Wyeast2124 Bohemian Lager or 2308 Munich Lager
Now for the odd mash schedule
dough in 4gal @100f for 1 hour. Infuse with one gallon near boiling water every 15 minutes (6additions total) stirring thoroughly after every addition.
Mash out @172f, slowly runoff sparging as necessary to collect 8 gallons.
Boil hard for 2 hours adding bittering hops @ 60min before end of boil and flavoring hops 20min before end of boil.
Chill, rack, aerate, pitch yeast, ferment, lager, blah, blah.
Any special reason for the super infused mash schedule, or just do a normal single infusion???