IndyPABrewGuy
Well-Known Member
I read the countertop PM article on BYO, then the followup this past issue, and decided to try this method with my end of year brew. Grain bill to follow. I was hoping to get a little insight on mashing temp. I was planning on going with 154F and split the difference between the two suggested ranges.
2 lbs Pale Malt
.5 lbs Dark Munich
.5 lbs Light Munich
.5 lbs Chocolate malt
.25 lbs biscuit malt
.25 lbs crystal malt (60 L)
EDIT: There's about 5 lbs. of extract going into this also. OG is somewhere around 1.075ish.
This is basically a "leftover brew" so I don't waste the little amount of grain I have in my basement. I'm picking up the Pale malt tomorrow. Any thoughts on adjusting the mash temp up or down or tips in general would be appreciated.
Thanks,
2 lbs Pale Malt
.5 lbs Dark Munich
.5 lbs Light Munich
.5 lbs Chocolate malt
.25 lbs biscuit malt
.25 lbs crystal malt (60 L)
EDIT: There's about 5 lbs. of extract going into this also. OG is somewhere around 1.075ish.
This is basically a "leftover brew" so I don't waste the little amount of grain I have in my basement. I'm picking up the Pale malt tomorrow. Any thoughts on adjusting the mash temp up or down or tips in general would be appreciated.
Thanks,