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).
http://hopville.com/recipe/1668575
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 now
http://hopville.com/recipe/1668575