Somerville
Well-Known Member
So I've decided to use the easy PM method from the Dummies guide which consists of using pots, your bottling bucket, a collander, 150-158degrees, etc.
To keep things very simple (baby steps), I'm going to concentrate mainly on converting my specialty grains--that I normally steep--to PM. Mind you, I don't know grain-extract conversions so please criticize if need be
Dusseldorfer Altbier
Extract:
5lbs of light DME
Partial Mash:
2lbs Munich Malt
2lbs Vienna
0.5lb Crystal 40L
0.5lb Carapils
Steep:
0.15lb Chocolate Malt
60min: *
1.5oz Tettnanger (3.5%)
0.5oz Saaz (3.3%)
30min: *
1oz Saaz (3.3%)
*Note on hops: I'm trying to use what I have in stock*
Yeast:
WL Dusseldorf Style Altbier
Water:
Bottled Spring Water (I'll get some PH papers, gympsum, and "chalk")
PF: 70-72degrees for 1-2 weeks
SF: 36-40degrees for 2 weeks
Thanks!
To keep things very simple (baby steps), I'm going to concentrate mainly on converting my specialty grains--that I normally steep--to PM. Mind you, I don't know grain-extract conversions so please criticize if need be
Dusseldorfer Altbier
Extract:
5lbs of light DME
Partial Mash:
2lbs Munich Malt
2lbs Vienna
0.5lb Crystal 40L
0.5lb Carapils
Steep:
0.15lb Chocolate Malt
60min: *
1.5oz Tettnanger (3.5%)
0.5oz Saaz (3.3%)
30min: *
1oz Saaz (3.3%)
*Note on hops: I'm trying to use what I have in stock*
Yeast:
WL Dusseldorf Style Altbier
Water:
Bottled Spring Water (I'll get some PH papers, gympsum, and "chalk")
PF: 70-72degrees for 1-2 weeks
SF: 36-40degrees for 2 weeks
Thanks!