Last couple batches were outside on my propane setup. I was losing maybe 2 degrees over 60 mins wrapped up with insulation and a bunch of blankets. Then firing up the burner after lifting the bag. This batch will be inside on my clawhammer electric setup. Recirculating for 60 mins. This setup takes a while to get to a boil after mashing. I have some carapils on hand. I’m really trying to keep it simple with grains. I just remember reading people using vienna or munich to help add some depth to certain beers. Munich would probably add more color than I’m looking for. The last two I made were very drinkable but just didn’t compare to Paulaner, Weihenstephaner (both clone recipes) or just a local brewery Fat Heads Goggle Fogger as far as body. It had the right clove and banana but just didn’t have anything in the middle and then finished crisp which I feel was spot on.
I went to my LHBS tonight to get the malt, hops and yeast (wyeast 3068). The hops were only 2.7 AA puts my IBU around 8 which is the low end of style. I ordered same from NB other than I wanted to try Imperial Stefon but it’s still sitting unfulfilled since the 13th. Who knows when it will ship with everything going on.