snailsongs
Well-Known Member
....back with another nit-picky question about pale malts.
I am brewing Roaring Brewer's recipe below from the database, but I have Maris Otter and not Belgian Pale malt. will this wreck the 'belgian' character of this beer? how different will MO make this recipe, really? doesn't the most important aspect of 'belgian character' come from the yeast?
6.00 lb Pale Malt (2 Row) Bel (3.0 SRM) Grain 66.7 %
2.00 lb Vienna Malt (3.5 SRM) Grain 22.2 %
1.00 lb Munich Malt ('Dark') - 20L (20.0 SRM) Grain 11.1 %
1.50 oz Hallertauer [3.20%] (60 min) Hops 17.9 IBU
0.66 oz Hallertauer [3.70%] (15 min) Hops 4.5 IBU
0.66 oz Hallertauer [3.70%] (10 min) Hops 3.3 IBU
1 Pkgs Abbey Ale (White Labs #WLP530) [Starter 1 Pint - 1 Quart]
I am brewing Roaring Brewer's recipe below from the database, but I have Maris Otter and not Belgian Pale malt. will this wreck the 'belgian' character of this beer? how different will MO make this recipe, really? doesn't the most important aspect of 'belgian character' come from the yeast?
6.00 lb Pale Malt (2 Row) Bel (3.0 SRM) Grain 66.7 %
2.00 lb Vienna Malt (3.5 SRM) Grain 22.2 %
1.00 lb Munich Malt ('Dark') - 20L (20.0 SRM) Grain 11.1 %
1.50 oz Hallertauer [3.20%] (60 min) Hops 17.9 IBU
0.66 oz Hallertauer [3.70%] (15 min) Hops 4.5 IBU
0.66 oz Hallertauer [3.70%] (10 min) Hops 3.3 IBU
1 Pkgs Abbey Ale (White Labs #WLP530) [Starter 1 Pint - 1 Quart]