FutureBrewpub
Member
Hello everyone, long time lurker, new member.
I am currently planning an American Pale Ale, and was hoping to get insight on my recipe
Pilsner - 85% (14.7 lbs)
Munich - 7.5% ( 1.3 lbs)
Caramel - 7.5% Percent (1.3 lbs)
Hops- Galaxy 10% pellets, at 50 Minutes left in the boil.
Boiling for 60 Minutes.
I am using Wyeast 3522 - Belgian Ardennes
For water I am using culligan bottles, and adding salts to match a mild ale profile according to BeerSmith.
I Live in Germany, so that is the reason for using the malts I am using. Anyone tried something similar to this and could help me understand the flavor profile I could get with this?
Also, I want this beer ready for the last week of February, and I am kegging with forced carbonation.
Thanks! and I look forward to your insights.
I am currently planning an American Pale Ale, and was hoping to get insight on my recipe
Pilsner - 85% (14.7 lbs)
Munich - 7.5% ( 1.3 lbs)
Caramel - 7.5% Percent (1.3 lbs)
Hops- Galaxy 10% pellets, at 50 Minutes left in the boil.
Boiling for 60 Minutes.
I am using Wyeast 3522 - Belgian Ardennes
For water I am using culligan bottles, and adding salts to match a mild ale profile according to BeerSmith.
I Live in Germany, so that is the reason for using the malts I am using. Anyone tried something similar to this and could help me understand the flavor profile I could get with this?
Also, I want this beer ready for the last week of February, and I am kegging with forced carbonation.
Thanks! and I look forward to your insights.