brewdoxy
Member
Anyone ever use this combo? I've heard GP on its own is malty.
I'm planning on doing an IPA w/ 90% GP and 10% Munich - just for a little color and that bready flavor it has.
I'm looking for this to be a drier IPA, so can these 2 produce that with lower mash temp (149-150F)? Or would 2-row/Munich be a better combo to achieve it?
I'm planning on doing an IPA w/ 90% GP and 10% Munich - just for a little color and that bready flavor it has.
I'm looking for this to be a drier IPA, so can these 2 produce that with lower mash temp (149-150F)? Or would 2-row/Munich be a better combo to achieve it?