Thanks BB. I would do it in a similar way. I bought this stuff called GoldSwaen Munich which is actually a 50L Crystal Malt. Why in God’s name they would call it Munich I have no idea but I have quite a bit of it because I thought it was a base malt. I have used it in a few beers and I do like it but it’s only about 5% of the grist give or take. For me, I would use hops that were not citrusy .. so maybe more along the lines of Northern Brewer, Loral, Liberty, Crystal or Cascade .. the last two would bring a bit of citrus but not much. I’m going to put this on the list of ales when I get to that point. Cheers.
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going through my notes quickly, i saw that i had “graham crackers” for a vienna lager i made with almost all vienna malt from wyeermann and wlp833.
Dennyjed and Megary .. beautiful beers.
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I made a MOSMaSH with only Maris Otter and Saaz. Fermented with 34/70 for a week at 60F, dry hopped for 3 days. Finished a clean light lager with great malt and hop flavors.
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“Otter-Squatch Wheat Ale” – an American wheat beer, with 40% white wheat, 60% 2-row, Sasquatch hops, and Lutra kveik. (Lutra is a genus of otter, hence the yeast+hops name for this batch) 1.044 s.g., 1.009 f.g., 4.8% abv, 23 IBU.
It turned out really nicely - super light and drinkable, and the Lutra brings a nice lemony quality that is perfect for a beer like this.
Details at the blog!
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Patersbier, or Belgian session ale, or whatever you want to call it. It’s a kitchen sink beer, but turned out very tasty and low abv (4.1%). Recipe and tasting notes here.
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