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Recipe:
6 lbs munich
6 lbs Pilsner
2.5 lbs vienna
1 lbs crystal 60
1 oz saaz @ 60
1 oz saaz @ 30
90 min mash at 152F, 90 min boil. Fermented with a jar of repitched 34/70, fermented for two weeks, lagered for 4 weeks.
This is my first time brewing the style and the first time I can remember even trying the style. I know this recipe is known as a desert beer, so I’m wondering if the hops given provide enough bitterness for the malt bill, or if this is just the style.
The second question I have is how I should go about “fixing” it. Everything I’ve read says these beers get better with age, so just try a glass ever week or so until its good, or could/should I fix it now and boil another ounce is saaz for an hour and add the water to the keg?
6 lbs munich
6 lbs Pilsner
2.5 lbs vienna
1 lbs crystal 60
1 oz saaz @ 60
1 oz saaz @ 30
90 min mash at 152F, 90 min boil. Fermented with a jar of repitched 34/70, fermented for two weeks, lagered for 4 weeks.
This is my first time brewing the style and the first time I can remember even trying the style. I know this recipe is known as a desert beer, so I’m wondering if the hops given provide enough bitterness for the malt bill, or if this is just the style.
The second question I have is how I should go about “fixing” it. Everything I’ve read says these beers get better with age, so just try a glass ever week or so until its good, or could/should I fix it now and boil another ounce is saaz for an hour and add the water to the keg?