I want to try this Northern German Recipe by @greencoat with a couple modifications and I'd like to get some feedback on my mods before I try them.
So I'm doing BIAB and here is what I plan to do, my changes to the orgirinal are in bold
10.7 lbs of grain in the mash:
9 lb Pilsen
1 lb Munich Dark
0.4 lb Crystal 60L
0.3 lb Roasted Barley (this is to help lower mash pH because I'm doing full volume mash and have pretty alkaline water)
Strike my mash with 7 gallons @ 158F and rest for 90 min. Target mash temp is 150F.
pull the bag and squeeze like hell
Boil 90 mins.
1 oz Hallertauer (4.7%aa) @ 90 min for 15 IBUs
1 oz Saaz (Czech) pellet (3.3%aa) 45 min for 18 IBUs
2 oz Saaz (Czech) pellet (3.3% aa) @ flame out for more hop nose
Cool to ~63F and pitch a big healthy starter of Wyeast 2565 - Kölsch yeast.
I plan to use a large starter and a 10-20% overpitch for a slightly cleaner drier ferment to try to give this altbier a slightly more "Oktoberfest Lager" quality since I don't have the ability to actually lager it.
Am I about to do anything terribly wrong here as far as you recipe gurus are concerned? I'm a bit worried about a destructively explosive fermentation with that strain and an overpitch.
So I'm doing BIAB and here is what I plan to do, my changes to the orgirinal are in bold
10.7 lbs of grain in the mash:
9 lb Pilsen
1 lb Munich Dark
0.4 lb Crystal 60L
0.3 lb Roasted Barley (this is to help lower mash pH because I'm doing full volume mash and have pretty alkaline water)
Strike my mash with 7 gallons @ 158F and rest for 90 min. Target mash temp is 150F.
pull the bag and squeeze like hell
Boil 90 mins.
1 oz Hallertauer (4.7%aa) @ 90 min for 15 IBUs
1 oz Saaz (Czech) pellet (3.3%aa) 45 min for 18 IBUs
2 oz Saaz (Czech) pellet (3.3% aa) @ flame out for more hop nose
Cool to ~63F and pitch a big healthy starter of Wyeast 2565 - Kölsch yeast.
I plan to use a large starter and a 10-20% overpitch for a slightly cleaner drier ferment to try to give this altbier a slightly more "Oktoberfest Lager" quality since I don't have the ability to actually lager it.
Am I about to do anything terribly wrong here as far as you recipe gurus are concerned? I'm a bit worried about a destructively explosive fermentation with that strain and an overpitch.