Northcalais40
Well-Known Member
I had not much luck with the site search on this one, would appreciate a link. What is the differences, aside from color, in these malts. I'm speaking of the base malts, I use Wiermans (I know that is spelled wrong).
What I'm working on is my house ale. I've done three iterations so far, variations on this grain bill:
9-10# Maris Otter
2-4# Vienna or Munich
1/2-1# Cara Pils or some Crystal
I'm playing with the hop schedule a bit. Believe it or not toning it down to old fashioned IPA standards, like 40-50 IBU (I think that's right, right?), a bit less in the dry hop than 1 ounce next time.
Anyhow, I'm too few brews in to have a good grip on the differences in these two grains. My Papazian books don't offer much more than charts.
What are your thoughts on dialing up the Vienna/Munich on the grain bill while dialing down the M.O..
What really inspired this question is Octoberfast recipe (in the carboys, 10g) which uses plenty of both, making me wonder what each offers.
Thanks sorry for the babbling, bored on painkillers. Cheers
What I'm working on is my house ale. I've done three iterations so far, variations on this grain bill:
9-10# Maris Otter
2-4# Vienna or Munich
1/2-1# Cara Pils or some Crystal
I'm playing with the hop schedule a bit. Believe it or not toning it down to old fashioned IPA standards, like 40-50 IBU (I think that's right, right?), a bit less in the dry hop than 1 ounce next time.
Anyhow, I'm too few brews in to have a good grip on the differences in these two grains. My Papazian books don't offer much more than charts.
What are your thoughts on dialing up the Vienna/Munich on the grain bill while dialing down the M.O..
What really inspired this question is Octoberfast recipe (in the carboys, 10g) which uses plenty of both, making me wonder what each offers.
Thanks sorry for the babbling, bored on painkillers. Cheers