10 lbs Crisp MO
10 lbs Durst Munich ( ~ 10L (?))
a few lbs Muntons crystal (~ 55L)
50 lbs NA 2-row
Centennial, Willamette, NB,Magnum pellets, Challenger leaf and homegrown Cascades
5 gallon batches
Nearest HB shop is 90 miles away
12lbs 2row
.5 lbs cry 55
Magnum at 60 min to 50ibu~
Then load up the late hops with cascade and centennial even a little williamatte.
Dry hop with centennial or cascade or both.
Use a clean ale yeast
Or
8lbs MO
1lb cry 55
Bitter with challenger or magnum to 35-45
1oz williamatte at 5 min
Use an English ale yeast.
option 2 sounds acctractive, I’ve got some Nottingham yeast.
I’m considreing replacing some of the MO with some 2-row and munich. About 2 lbs each.
That will work the 2 row won’t do much in the way of flavor but if your trying to save some MO for a different batch that would work. The Munich will add some extra maltiness.
just lookin for enzymes with the 2-row
There’s plenty of diastatic power in MO to convert itself and then some.
just wanna use up the two row and save some mo
