TurnipGreen
Well-Known Member
I'm planning a California common, but I need a little help balancing the crystal malts and a lower attenuating yeast.
Here's what I'm sort of planning for a six gallon batch:
9# 2 row
1# Munich light
3/4# 60 L crystal
1/10 roasted barley
A little northern brewer and liberty hops and wlp810
I'd really like this to finish around 1.013 my calculator gives my 1.016. For folks that make this style a lot, am I better served cutting the crystal and malting a little higher or keeping the crystal and malting a little lower to compensate?
This is my test run for a lager this winter. Last winter I underestimated how much a lower attenuating yeast will effect a recipe.
thanks!
Here's what I'm sort of planning for a six gallon batch:
9# 2 row
1# Munich light
3/4# 60 L crystal
1/10 roasted barley
A little northern brewer and liberty hops and wlp810
I'd really like this to finish around 1.013 my calculator gives my 1.016. For folks that make this style a lot, am I better served cutting the crystal and malting a little higher or keeping the crystal and malting a little lower to compensate?
This is my test run for a lager this winter. Last winter I underestimated how much a lower attenuating yeast will effect a recipe.
thanks!