I've been thinking about what something like a Munich Helles would be like if it were brewed with a more English style. Here's what I'm thinking for a 3.3 gallon (volume into fermenter) batch:
1.050 OG
~18 IBU
~6 SRM
6.33 pounds Golden Promise (95%)
0.33 pounds CaraVienne (5%)
0.4 oz EKG 5%AA @ 60 min
0.15 oz EKG 5%AA @ 30 min
0.15 oz EKG 5%AA @10 min
I'd likely mash around 154 F for a single infusion, or use a two step sacch at 145 F and 160 F.
Wyeast 2124 at 50 F
Has anyone ever brewed anything like this?
1.050 OG
~18 IBU
~6 SRM
6.33 pounds Golden Promise (95%)
0.33 pounds CaraVienne (5%)
0.4 oz EKG 5%AA @ 60 min
0.15 oz EKG 5%AA @ 30 min
0.15 oz EKG 5%AA @10 min
I'd likely mash around 154 F for a single infusion, or use a two step sacch at 145 F and 160 F.
Wyeast 2124 at 50 F
Has anyone ever brewed anything like this?