troy2000
Well-Known Member
- Joined
- Sep 29, 2013
- Messages
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The urge to brew is upon me. So I went digging through the cupboards (figuratively speaking), and this is what I found:
10 lbs Maris Otter
1 lb raw wheat
1 lb very dark Belgian candi (homemade)
18 oz quick rolled oats
1 packet Nottingham dry yeast
1 packet Belle Saison dry yeast
2 oz Saez pellets
2 oz Willamette pellets
1 oz Kent Golding pellets
The yeasts give me two distinct paths to follow, and I decided to go English - sort of. I'm going to use all the Maris Otter, the oats, the candi and the Nottingham.
First question: what will happen if I use the wheat too? will the results be good, bad, ugly, or indifferent,?
Second question: how do I handle the hops? In the spirit of inviting everyone to the party, i was considering Willamette for bittering, Saez for aroma, and dry hopping with the Golding. Does that make sense? If it does, should I use all of them, or is that overkill? If it doesn't make sense, what would you do instead?
The hops are individually vacuum-sealed, and reasonably fresh.
10 lbs Maris Otter
1 lb raw wheat
1 lb very dark Belgian candi (homemade)
18 oz quick rolled oats
1 packet Nottingham dry yeast
1 packet Belle Saison dry yeast
2 oz Saez pellets
2 oz Willamette pellets
1 oz Kent Golding pellets
The yeasts give me two distinct paths to follow, and I decided to go English - sort of. I'm going to use all the Maris Otter, the oats, the candi and the Nottingham.
First question: what will happen if I use the wheat too? will the results be good, bad, ugly, or indifferent,?
Second question: how do I handle the hops? In the spirit of inviting everyone to the party, i was considering Willamette for bittering, Saez for aroma, and dry hopping with the Golding. Does that make sense? If it does, should I use all of them, or is that overkill? If it doesn't make sense, what would you do instead?
The hops are individually vacuum-sealed, and reasonably fresh.
