Ok, I need some help constructing an AG recipe for a Schwarzbier.
I was thinking the base malt should be continental pilsner mixed 60/40 with Munich.
I also have 3 pounds of Carafa II (not dehusked, unfortunately), some Vienna, Caravienne. . . I'd like to make this as authentically German as possible, and stay away from Patent, Chocolate, and Crystal malts if I can.
Not sure of quantities for the above malts. Hops will likely include Tettnang and Hallertau.
Need suggestions!!!
Thanks.
I was thinking the base malt should be continental pilsner mixed 60/40 with Munich.
I also have 3 pounds of Carafa II (not dehusked, unfortunately), some Vienna, Caravienne. . . I'd like to make this as authentically German as possible, and stay away from Patent, Chocolate, and Crystal malts if I can.
Not sure of quantities for the above malts. Hops will likely include Tettnang and Hallertau.
Need suggestions!!!
Thanks.