I cannot drink a drop of beer as having the surgery is not even two weeks ago, but I still can design my next batch. I've been inspired single Mosaic hopped beer for a long time. And now is the time to make it by myself.
That's my grist (as always, the recipe is for 9L batch) :
References are from Briess malt company home page link
Vienna malt 240g
- DP 80 (seems to be a base malt, DP needs to be 65 at least)
- Lovibond 3.5
- suitable for base malt
- suggested usage level : up to 15%
- Lovibond 90
- gives viscosity, form and stability
- suggested usage level : up to 5%
- Lovibond 1.5
- helps form and body
- DP 40
- Lovibond 10
- clean and rich taste
Vienna and Munich seem similar and not sure how to use them differently. That is the article helps me a lot. link
with Mosaic hop 2 ounces(14g @60, 14g @10, 14g for flame out, 14g dry hopping)
with Liberty bell ale yeast M36 (suitable for a golden ale)
Regarding dry hopping :
After completion of the 1st fermentation(7days), steep the hop bag at least 24 hours, best until 72 hours. Changing the fermentor(or keg) is recommended but I'm not equipped unfortunately.
One thing has remained to be seen :
After completion of the 1st fermentation(7days), steep the hop bag at least 24 hours, best until 72 hours. Changing the fermentor(or keg) is recommended but I'm not equipped unfortunately.
One thing has remained to be seen :
To give an orange red color to the finished beer, need what?
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