Saint Arnould
Well-Known Member
Hey all.....the next recipe I want to try is something like this:
I want to use a lot of "alternative" starches (is that the correct blanket term?) Since I am a new partial/countertop masher, I can handle 4 lbs of grain.
I was hoping to do something like:
1 lb Wheat
1 lb Rye
1 lb Oats
1 lb Munich/Biscuit/Crystal/whatever
Then I would supplement with 5 or so lbs Extra Light DME, use some Saaz or Hallertauer hops (shooting for low IBU's), and either go the neutral yeast route, or perhaps a saison/wit yeast.
My questions:
Do these all, or do any have them, have the diastatic power of base malts?
What is a good mash temp?
What should I do with that 4th lb of malt space in my mash cooler?
What do you think as far as yeast/hop choices?
Anything else I need to know?
Thanks, all! I look forward to your input......
I want to use a lot of "alternative" starches (is that the correct blanket term?) Since I am a new partial/countertop masher, I can handle 4 lbs of grain.
I was hoping to do something like:
1 lb Wheat
1 lb Rye
1 lb Oats
1 lb Munich/Biscuit/Crystal/whatever
Then I would supplement with 5 or so lbs Extra Light DME, use some Saaz or Hallertauer hops (shooting for low IBU's), and either go the neutral yeast route, or perhaps a saison/wit yeast.
My questions:
Do these all, or do any have them, have the diastatic power of base malts?
What is a good mash temp?
What should I do with that 4th lb of malt space in my mash cooler?
What do you think as far as yeast/hop choices?
Anything else I need to know?
Thanks, all! I look forward to your input......