I've put together a very rough recipe based loosely off the Brewing Classic Styles recipe, and before I even consider tying up an FV for an extended period of time, I'd like some suggestions.
5 gallon batch
4 lb belgian pils
4 lb vienna
2 lb munich
8 oz aromatic
8 oz caramunich
4 oz special B
1.5 oz Tettenang addition at 60 mins
Not sure whether to pitch Roselare, or to try and culture from Duchesse. I'm thinking the latter.
Also thinking of adding oak cubes, which I've never done. How much would I use, and for how long?
5 gallon batch
4 lb belgian pils
4 lb vienna
2 lb munich
8 oz aromatic
8 oz caramunich
4 oz special B
1.5 oz Tettenang addition at 60 mins
Not sure whether to pitch Roselare, or to try and culture from Duchesse. I'm thinking the latter.
Also thinking of adding oak cubes, which I've never done. How much would I use, and for how long?