Two questions:
I am doing a lager this weekend using the following recipe:
5.0 lbs US 2 Row,
4.5 lbs Munich Malt &
0.5 lbs Cara Munich II.
The thing is that I have a pound of Willamette and am thinking about doing a SMASH with it. Perhaps 1oz at 60 min and 1oz at 30 minutes. My original idea was to brew a Oktoberfest style and use a traditional hopping schedule but with non-traditional hops. Thoughts?
With this grain bill is there any advantage to a step mash at 140F for 30 minutes and 30 minutes at 158F? I would rather do an infusion and keep it simple
thanks
I am doing a lager this weekend using the following recipe:
5.0 lbs US 2 Row,
4.5 lbs Munich Malt &
0.5 lbs Cara Munich II.
The thing is that I have a pound of Willamette and am thinking about doing a SMASH with it. Perhaps 1oz at 60 min and 1oz at 30 minutes. My original idea was to brew a Oktoberfest style and use a traditional hopping schedule but with non-traditional hops. Thoughts?
With this grain bill is there any advantage to a step mash at 140F for 30 minutes and 30 minutes at 158F? I would rather do an infusion and keep it simple
thanks
