rafaelpinto
Well-Known Member
- Joined
- Nov 24, 2013
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Fellow homebrewers,
This is the recipe of a beer that once was only brewed by the monks for their own consumption. It was a low abv recipe drunk at meals. It was reformulated by Martha Paquette, cofounder of Pretty Things Beer and today it is sold for the general public.
So, there is a recipe of it on the internet, which you can see down at the image. There seem to be some "inadvisable" brewing habits there that Id like you to critique:
- a long 90 minute boil (since there is no pils malt a 60 min boil is more than enough... anything longer may reduce head retention);
- primary fermentation at 68-72ºF for only 5 to 7 days (sounds too quick and too warm);
- secondary fermentation for three weeks at 46-50ºF (if there isnt yeast activity, what is it useful for?).
Here it goes
This is the recipe of a beer that once was only brewed by the monks for their own consumption. It was a low abv recipe drunk at meals. It was reformulated by Martha Paquette, cofounder of Pretty Things Beer and today it is sold for the general public.
So, there is a recipe of it on the internet, which you can see down at the image. There seem to be some "inadvisable" brewing habits there that Id like you to critique:
- a long 90 minute boil (since there is no pils malt a 60 min boil is more than enough... anything longer may reduce head retention);
- primary fermentation at 68-72ºF for only 5 to 7 days (sounds too quick and too warm);
- secondary fermentation for three weeks at 46-50ºF (if there isnt yeast activity, what is it useful for?).
Here it goes