I bought a bunch of hops this past weekend, including some very pretty 4.4% leaf Spalt Select. Since I have a cake of Munich lager yeast to harvest, I thought I would put it to good use in a deliciously balanced beer. How about this (4-gallon batch):
Ca 90ppm, SO4 150ppm, Cl2 60ppm, HCO3 150ppm
7lb Pils
3lb Munich 6.5L
1oz Spalt 60min 22 IBU
1oz Spalt 10min 5 IBU
Whirlfloc & Wyeast Nutrient
200ml WY2308 slurry
Double decoction, 145-158-168 (long rest at 145 for fermentability)
90min boil, ferment 50F
1.053 OG, 1.013 FG, 5 SRM, 27 IBU
The only Dort I've had in the past ten years is a Flensburger Gold. I'd like a crisper, fresher taste - will 150ppm SO4 help with that?
Ca 90ppm, SO4 150ppm, Cl2 60ppm, HCO3 150ppm
7lb Pils
3lb Munich 6.5L
1oz Spalt 60min 22 IBU
1oz Spalt 10min 5 IBU
Whirlfloc & Wyeast Nutrient
200ml WY2308 slurry
Double decoction, 145-158-168 (long rest at 145 for fermentability)
90min boil, ferment 50F
1.053 OG, 1.013 FG, 5 SRM, 27 IBU
The only Dort I've had in the past ten years is a Flensburger Gold. I'd like a crisper, fresher taste - will 150ppm SO4 help with that?