dangloverenator
Active Member
Been getting pretty stuck into SMaSH recipes (got a Maris Otter/Nelson Sauvin one on the go that I dry-hopped just the other day, smelling and tasting amazing!).
Recently picked up a vial of WLP550 (Belgian Ale Yeast), and I thought about this as a recipe... (I BIAB with a 10-minute dunk sparge, tiny 5 litre/1 gallon batches for my SMaSHes.)
1.2kg Dingeman's Belgian Pilsener Malt
3g Centennial 12.3%AA @ 90 mins
2g @30 mins
5g @ 5 mins
Ferment at 20-25C with WLP550
Thoughts?
Dan
Recently picked up a vial of WLP550 (Belgian Ale Yeast), and I thought about this as a recipe... (I BIAB with a 10-minute dunk sparge, tiny 5 litre/1 gallon batches for my SMaSHes.)
1.2kg Dingeman's Belgian Pilsener Malt
3g Centennial 12.3%AA @ 90 mins
2g @30 mins
5g @ 5 mins
Ferment at 20-25C with WLP550
Thoughts?
Dan