pdizz
Member
I want a nice malty style to get a feel for specialty grains without the overpowering hop presence. Anyway this is what I came up with:
6 lbs Briess gold lme
1 lb Crystal 40
1/2 lb Biscuit
1/2 lb toasted 2-row (toasted myself @350 for 15 min)
1oz German Northern Brewer pellets for bittering
1oz Tettnang whole hops for aroma
Nottingham yeast
I'll be fermenting in my basement which is consistently 62F
PS I realize the toasted malt and biscuit malt are practically the same thing but I had already toasted some malt when I decided to go with a light extract and use more grains.
6 lbs Briess gold lme
1 lb Crystal 40
1/2 lb Biscuit
1/2 lb toasted 2-row (toasted myself @350 for 15 min)
1oz German Northern Brewer pellets for bittering
1oz Tettnang whole hops for aroma
Nottingham yeast
I'll be fermenting in my basement which is consistently 62F
PS I realize the toasted malt and biscuit malt are practically the same thing but I had already toasted some malt when I decided to go with a light extract and use more grains.