Hey guys. First post, but a long time lurker on these boards. So happy to finally be stepping out of the shadows... Anywho, I'm taking a crack at an extract grisette and need a little advice on my recipe. This is actually my 2nd attempt at a grisette; I got a little overly ambitious on my 1st attempt and it didn't turn out how I had hoped - coriander bomb
( I went back to the drawing board and simplified the recipe, but still have a few questions.
1) how does my hop schedule look? would you change anything? Too much EKG at flameout?
2) any tips for maximizing the attenuation of this yeast - Wyeast 3711?
3) should i transfer to a secondary to help clarify this brew since 3711 is low floc.
Frenchy's Tout de suite:
Partial boil 3.5gal
3# Briess Plisen DME
3# Muntons wheat DME
.5# Weyermann Carahelles (10L)
.5# table sugar (late addition)
60min - 2oz. Hallertau
20min - 1oz. Styrian Goldings
0min - 2oz East Kent Goldings
Whirlfloc at 15min