sawbossFogg
Well-Known Member
I like to make a classic Keewenaw summer ale that consists of pilsner base, Vienna and wheat, lightly hopped w Mt Hood. However, it takes a particular palette to enjoy the skunky bitterness of a pilsner base ale. Nonetheless, I've got a 55lb bag of German Pilsner to deal with (no method for lagering). Any thoughts on cutting a recipe w two row malts etc? I generally make my ales quite malty and often sweet with Munich, victory etc.
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