I plan on making an ale with 3 lbs. 2 row pale malt, 3 lbs. 6 row pale malt, 1 lb each flaked corn and flaked rice. One oz. Tettnang for 60 min and .5 oz Hallertau for 10 min. And fermenting with White Labs German Ale/Kolsch yeast primary 7-10 days, secondary for 3-4 weeks. Finally adding homemade lime extract depending on how much it takes to reach the flavor I want with 12 oz. experiments.
Sound like a plan?
Sound like a plan?
