LittleBroBrews
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- Joined
- Jun 11, 2013
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Feedback is appreciated. Looking to create a full chewy bodied beer using Vienna malt as the base malt with a distinctive abbey ale characteristic.
I have the following recipe planned but would like experts feedback and advise on improvements. Recipe for a 20L batch
6.6lb Vienna Malt, 2.2lb Dark Crystal, 2.2lb Rye, 0.15lb Home Juniper branch smoked Malt. 1.1lb Coriander and blood orange infused Golden Candi Syrup. 0.11lb Hallertauer@ 60min, 0.11lb saaz @ 0min, 0.22lb cracked Grains of paradise @ 0min. Abbey Ale Yeast
I haven't made this yet but just a concept I am toying with at this stage, so any suggestions is greatly appreciated. I an fully open for suggestions on the mash temps/schedule and fermentation temps too.
Cheers and Beers all.
I have the following recipe planned but would like experts feedback and advise on improvements. Recipe for a 20L batch
6.6lb Vienna Malt, 2.2lb Dark Crystal, 2.2lb Rye, 0.15lb Home Juniper branch smoked Malt. 1.1lb Coriander and blood orange infused Golden Candi Syrup. 0.11lb Hallertauer@ 60min, 0.11lb saaz @ 0min, 0.22lb cracked Grains of paradise @ 0min. Abbey Ale Yeast
I haven't made this yet but just a concept I am toying with at this stage, so any suggestions is greatly appreciated. I an fully open for suggestions on the mash temps/schedule and fermentation temps too.
Cheers and Beers all.
