I put this puppy together and wanted ya’lls usual helpful input. It’s based off of 1554 recipes but hoppier (and I’m totally okay with that).
That doesn’t look bad. Personally, I’d use more Munich, and I’d go with a different yeast, either Notty or one of the Chico types.
I need a lager yeast that’s going to be comfortable with slightly unstable temps (possible 8-10*F fluctuations in extreme, unlikely cases). Do either of your recommendations have more stability?
You gonna mash the grains? (Munich needs to be mashed.) Why do you need a lager yeast for this?
Chico (US05/001/1056) is pretty resilient. I would utilize a swamp cooler to help mitigate the large fluctuations.
I could do a mini-mash on the side for the munich… I was just going to do a long steep with all my grains pappazian style with a protein rest and all that jazz. No good?
[quote=“Hoppenheimer”]I could do a mini-mash on the side for the munich… I was just going to do a long steep with all my grains pappazian style with a protein rest and all that jazz. No good?[/quote]A long steep with a lot of water could lead to tannin extraction. I would add a lb or two of 2-row to the recipe and then mash all the grain together in about a gallon of water.
I’ll go ahead with a lb. of two-row. Thanks man.
Yeah, should have noticed it was an extract batch. You have to mash the Munich and 2 row. If it’s going to maybe get a little warm, the Chico (1056, 05, etc.) is a better bet than the Notty, which has a lower temp range. Good luck - should be tasty.
You ever notice how brews change almost every time you go to your LHBS to pick up your supplies :lol: it does for me anyway. Something always changes last minute. Anyway, this is where I am nowhttp://hopville.com/recipe/1668575