Since I got all creative on my stout and basically failed (jury is still out on it, but it's probably too sweet), I thought I'd ask if there are any inherent problems with the recipe for my next batch.
I'm basically trying to do a German Pilsner using stuff I have on hand. I'm cheating a bit with using some American 2row but I think it will be OK.
4lb 2-row
3lb German Pilsner
1lb Vienna
Mash at 152F for 60 minutes, 1.5qt/lb. Shooting for 1.044 OG
1oz Tettnanger 60min
.5oz Tettnanger 20
.5oz Tettnanger 5
1oz Hallertau Dryhop
Approx 27 IBU.
Saflager S-23 @ 53F
So, what are the downsides?
I'm basically trying to do a German Pilsner using stuff I have on hand. I'm cheating a bit with using some American 2row but I think it will be OK.
4lb 2-row
3lb German Pilsner
1lb Vienna
Mash at 152F for 60 minutes, 1.5qt/lb. Shooting for 1.044 OG
1oz Tettnanger 60min
.5oz Tettnanger 20
.5oz Tettnanger 5
1oz Hallertau Dryhop
Approx 27 IBU.
Saflager S-23 @ 53F
So, what are the downsides?