yea the grist could be anything driven by the hops. I’ve only recently brewed a NEIPA without a 60 min bittering charge. Never considered it on other styles. Even when I do FWH I’ll do a bittering addition.
Maybe I should think outside the box more but right now I’m enjoying pretty bitter pislner and IPAs the most so…
The first time around had a similar hop schedule. I had to adjust the boil time and quantity due to the higher alpha acid in hallertau blanc.
Hopefully it will turn out, I’ve got a few tried and true beers on deck so I’m willing to roll the dice here.
Today I brewed my annual Kriek using Wyeasts Lambic blend. This is the 4th year in a row. I still have a few bottles from the first year which was the best still. Frustrating. Living things not always predictable let alone each year’s cherries.
Nice brew session yesterday. Did a blond ale. Did add the last. 10min orange zest. And add 1 liter of fresh orange juice as well. Mix of orange. And saaz hops. Now time to move to the brew area see if fermenting started. But the most fun part. My brew buddy. Back on island. Did not see him for 2 months. Nice talk. New music. And more than a few beers. Beer drinking started. Once flame out arived. So no mistakes. Having to much beer.