I won't post the precise recipe here, but generally it calls for pilsner malt, some flaked wheat, and sterling and hallertauer hops, supposedly finishing around 4.5% ABV.
So,
Other than the darker SRM, what would be the effect of replacing the pilsner with 2-row to reduce the 90-minute boil to 60?
Did you use 3711 or 3763?
If you wanted a more citrusy note, would you replace the Hallertauer with Amarillo or something else?
How would you compare this to Saison Dupont or RRBC Noble Experiment?
So,
Other than the darker SRM, what would be the effect of replacing the pilsner with 2-row to reduce the 90-minute boil to 60?
Did you use 3711 or 3763?
If you wanted a more citrusy note, would you replace the Hallertauer with Amarillo or something else?
How would you compare this to Saison Dupont or RRBC Noble Experiment?
