HeavyKettleBrewing
Well-Known Member
- Joined
- Jul 16, 2011
- Messages
- 575
- Reaction score
- 67
What's up HBT'ers! I just got back with my grain bill. Getting ready to brew it up tomorrow afternoon/evening. I need some advice on a few of the additions. Here's my Idea:
9.5# US Pale II row
1# Honey malt
.5# Crystal 60
Wyeast 1318 -- Malt and Hop friendly and hope it accents the lemongrass, ginger and Honey/Crystal malts.
1oz Summit -- FWH for bittering
6oz Sorachi Ace -- All late additions starting at 30min
1 stalk Lemongrass -- When to add and how much???
1 small Ginger root -- When to add and how much???
Basil??? -- This is just an idea, may set aside 1 gal to experiment. Give me a reason not to.
I am mashing in a little higher at 154 to give it a malty backbone. I do not want it to finish too dry. I know it seems out of season, but we seem to be skipping fall as SoCal summer drags on. Please lend some advice or opinions if you have used Lemongrass and/or Ginger.
9.5# US Pale II row
1# Honey malt
.5# Crystal 60
Wyeast 1318 -- Malt and Hop friendly and hope it accents the lemongrass, ginger and Honey/Crystal malts.
1oz Summit -- FWH for bittering
6oz Sorachi Ace -- All late additions starting at 30min
1 stalk Lemongrass -- When to add and how much???
1 small Ginger root -- When to add and how much???
Basil??? -- This is just an idea, may set aside 1 gal to experiment. Give me a reason not to.
I am mashing in a little higher at 154 to give it a malty backbone. I do not want it to finish too dry. I know it seems out of season, but we seem to be skipping fall as SoCal summer drags on. Please lend some advice or opinions if you have used Lemongrass and/or Ginger.