EinGutesBier
Well-Known Member
Here's the ingredients list:
10 lbs. American 2-Row (Rahr)
1 lbs. Honey Malt
1 lbs. Munich 40 Durst Malting
1/2 lb. Flaked Rye
Yeast: two 7 gram packets of Superior Lager
I'm not sure what I'm using for hops, though I have some Galena and Magnum I'm considering for bittering. Then, for finishing and aroma, I'm thinking of using my infamous hop suey (for those who don't know, it's a mixture of left over hop pellets in one ounce bags) from Austin Homebrew.
So that's what I've got right now. I'm thinking of adding 1/2 lb. of my 80L or 1/4 lb. of my 120L Crystal malt. Does anyone have suggestions for some of the quantities that I've got? It's too late to really get anything else, though I do have some peated malt, heh. Other than that, any ideas for techniques on brewing this would be appreciated.
Thing is, I want this beer to be a more wild version of the steam beer, but have plenty of fermentables. The idea of getting such a variety of different malts was to have tastes that were different, malty and yet complimentary. Though to be honest I haven't used flaked rye before, though I do know that it's a strong grain. I suppose I ought to oven toast some of my quick oats and add them too. Maybe 1/2 lb to 1 lb of that? Hm....
10 lbs. American 2-Row (Rahr)
1 lbs. Honey Malt
1 lbs. Munich 40 Durst Malting
1/2 lb. Flaked Rye
Yeast: two 7 gram packets of Superior Lager
I'm not sure what I'm using for hops, though I have some Galena and Magnum I'm considering for bittering. Then, for finishing and aroma, I'm thinking of using my infamous hop suey (for those who don't know, it's a mixture of left over hop pellets in one ounce bags) from Austin Homebrew.
So that's what I've got right now. I'm thinking of adding 1/2 lb. of my 80L or 1/4 lb. of my 120L Crystal malt. Does anyone have suggestions for some of the quantities that I've got? It's too late to really get anything else, though I do have some peated malt, heh. Other than that, any ideas for techniques on brewing this would be appreciated.
Thing is, I want this beer to be a more wild version of the steam beer, but have plenty of fermentables. The idea of getting such a variety of different malts was to have tastes that were different, malty and yet complimentary. Though to be honest I haven't used flaked rye before, though I do know that it's a strong grain. I suppose I ought to oven toast some of my quick oats and add them too. Maybe 1/2 lb to 1 lb of that? Hm....