First SMASH - Munich and Hallertau

[mrphillips]

I was gunna add some victory and a little bit of black barley, but I decided it's time I stopped complicating my brew-life. Here's the recipe. Let me know what you think.


90 min. boil, 5 gallon batch

2 cans Briess munich LME (3.3 lbs. each)
2 oz. German Hallertau (2.7aau) @ 90 min.
2 oz. German Hallertau (2.7aau) @ 20 min.

S-05 yeast


I wanted to use an altbier yeast, but couldn't come across any at my LHBS. If you have any advice on the yeast, I'm all ears. I use S-05 cause that's what I almost always use and chose to play it safe.

 

[mrphillips]

At the last minute, I decided to use WPL 036 dusseldrof altbier instead of the S-05.

I'm currently fermenting at about 62 degrees. I've never used this yeast, and was curious how others have had things turn out.