aggieactuary
Well-Known Member
I'm thinking about brewing a Munich and Kent Golding SMASH (Munich Gold). I'm debating between WLP810 and US-05. I want it to be malty but crisp, dry and easy to drink. How clean can I get with US-05? If I ferment US-05 around 59-60F, will the ale character be pretty subdued?
Any thoughts on yeast?
Here's my rough-draft recipe:
12lbs Munich 10L
1.0oz EKG at 60mins
1.0oz EKG at 10mins
1.0oz EKG at 0mins
either WLP810 or US-05 at 60F
The name "Munich Gold" is trademarked, not to be used without the written permission of Ricky Bobby, Inc.
Any thoughts on yeast?
Here's my rough-draft recipe:
12lbs Munich 10L
1.0oz EKG at 60mins
1.0oz EKG at 10mins
1.0oz EKG at 0mins
either WLP810 or US-05 at 60F
The name "Munich Gold" is trademarked, not to be used without the written permission of Ricky Bobby, Inc.