I note that it has been a month since I started a thread that had anything remotely to do with beer brewing . . . . so here it is, my beer thread for September.
In primary now, fermenting at a cool 62 degrees is a pale ale that I brewed using Munich as the base malt. I've become a big fan of Munich-based beers and thought I would give this a try. The recipe for the 5.5 gallon batch was:
9.00 lb Munich Malt
2.00 lb Wheat Malt
1.00 lb Caramel/Crystal Malt - 40L
0.50 oz Pacific Gem [15.00 %] (60 min)
0.50 oz Cascade [5.50 %] (20 min)
1.00 oz Cascade [5.50 %] (10 min)
1.00 oz Cascade [5.50 %] (Dry Hop 3 days) Hops -
Edinburgh Ale (White Labs #WLP028)
Mashed at 152 degrees, batch sparged. Fermenting at 62 degrees. Original gravity was 1.052 and the estimated bitterness is 35 IBUs.
I'll come back with a follow-up report on how it turned out.
In primary now, fermenting at a cool 62 degrees is a pale ale that I brewed using Munich as the base malt. I've become a big fan of Munich-based beers and thought I would give this a try. The recipe for the 5.5 gallon batch was:
9.00 lb Munich Malt
2.00 lb Wheat Malt
1.00 lb Caramel/Crystal Malt - 40L
0.50 oz Pacific Gem [15.00 %] (60 min)
0.50 oz Cascade [5.50 %] (20 min)
1.00 oz Cascade [5.50 %] (10 min)
1.00 oz Cascade [5.50 %] (Dry Hop 3 days) Hops -
Edinburgh Ale (White Labs #WLP028)
Mashed at 152 degrees, batch sparged. Fermenting at 62 degrees. Original gravity was 1.052 and the estimated bitterness is 35 IBUs.
I'll come back with a follow-up report on how it turned out.