MileHighBrewer
Well-Known Member
I haven't brewed in a while, and I have a huge brewing schedule coming up in the next several weeks. Most of these are either going to be for our clubs GABF event, sours, or competition beers and will either take forever, or are mostly "spoken for". Plus this would be a nice starter for the yeast I need for a 12 gal batch next week
Looking around at some stuff I have on hand, and armed with new 2.5 gal cornies I figured I'd do a quick SMaSH beer to have something different around I'm not worried about being competition level or super style specific.
Calling the Battle of The Beers - play on Batle of the Bulge, since it'll consist of German, French and Belgian ingredients. Plus it sounded cool.
5lbs - Munich (haven't decided 6L or 10L, likely 10L)
1 oz - French Aramis half FWH half @5 or flame out
fermented with 3522 Belgian Ardennes (see the tie in with BotB?)
anyone see a reason this combo wouldn't play nicely together?
Looking around at some stuff I have on hand, and armed with new 2.5 gal cornies I figured I'd do a quick SMaSH beer to have something different around I'm not worried about being competition level or super style specific.
Calling the Battle of The Beers - play on Batle of the Bulge, since it'll consist of German, French and Belgian ingredients. Plus it sounded cool.
5lbs - Munich (haven't decided 6L or 10L, likely 10L)
1 oz - French Aramis half FWH half @5 or flame out
fermented with 3522 Belgian Ardennes (see the tie in with BotB?)
anyone see a reason this combo wouldn't play nicely together?
