I'm making the leap to a Pils this weekend and had a few questions about FWH.
First, here's the recipe, which is pretty much right out of "Brew Classic European Beers At Home." It's the Hacker Pschorr Munchener Helles recipe.
10 lbs Pils malt
.3 oz Hallertau FWH
.3 oz Tettnanger FWH
.7 oz Hallertau 90mins
.7 oz Tettnanger 90 mins
I've never used the FWH technique before. Can anyone tell me what they think of my hop schedule? I'm using 30% of my hops for FWH, should I use more?
Mash schedule is a double decoction at 122F and 152F.
This will be a 6-gallon split batch. I can only lager 3 gallons at one time using my current setup.
One will ferment at ~53F and the other room temp (~65). I'll pitch a pack of 34/70 into each vessel.
First, here's the recipe, which is pretty much right out of "Brew Classic European Beers At Home." It's the Hacker Pschorr Munchener Helles recipe.
10 lbs Pils malt
.3 oz Hallertau FWH
.3 oz Tettnanger FWH
.7 oz Hallertau 90mins
.7 oz Tettnanger 90 mins
I've never used the FWH technique before. Can anyone tell me what they think of my hop schedule? I'm using 30% of my hops for FWH, should I use more?
Mash schedule is a double decoction at 122F and 152F.
This will be a 6-gallon split batch. I can only lager 3 gallons at one time using my current setup.
One will ferment at ~53F and the other room temp (~65). I'll pitch a pack of 34/70 into each vessel.
