permo
Well-Known Member
I am looking to create an ale that is sessionable , low IBU and packed with drinkable flavor. I will be using pacman yeast fermented around 55 degrees and my goal is to harvest the pacman from my conical before I dry hop. This is why I am keeping the IBU Low.
16.5 gallon batch
30 pounds pale malt
1 pound Vienna
2.5 pounds flaked oats
1/2 pound carahell
pacman yeast
mash 153
ferment 55 degree
1 oz centennial at FW
1 oz centennial at 30
2 oz citra @5
4 oz citra @ 10 minute whirlpool
2 oz citra dry
2 oz centennial dry
2 oz comet dry
1.053 OG - roughly 1.011 FG - should be 30-35 IBU ish
Thoughts, input, suggestions appreciated.
16.5 gallon batch
30 pounds pale malt
1 pound Vienna
2.5 pounds flaked oats
1/2 pound carahell
pacman yeast
mash 153
ferment 55 degree
1 oz centennial at FW
1 oz centennial at 30
2 oz citra @5
4 oz citra @ 10 minute whirlpool
2 oz citra dry
2 oz centennial dry
2 oz comet dry
1.053 OG - roughly 1.011 FG - should be 30-35 IBU ish
Thoughts, input, suggestions appreciated.
