Question: Don't a lot of breweries use english yeast to make American style beers? The example I would give is Stone. I believe it is recommended to use WLP002/007 when cloning their beers. Am I incorrect?
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I really like your hops and hop schedule. If style guidelines matter to you, I don't think it should have that much rye or S-04. Otherwise, it looks like a tasty beer because I like those hops a lot.
Agreed on the hop suggestions.
Question though: how are you grating the ginger? I find that my Microplane gives a much more assertive flavor/aroma than a regular grater. I have to be really careful with that thing while grating ginger/garlic!
Hoping to get under 80% attenuation for this attempt but not sure to what degree a 2 degree change in mash temp will really change...
when is the last time you calibrated your thermo at mash temps?
I did what was supposed to be an all Munich/Zythos APA. Overshot my gravity and didn't account for the maltiness of an all Munich beer so the hop character was lacking. The few impressions that I took away is that this is hop blend I would like to use more in the future. I would like to attempt the same beer at some point and adjust the recipe accordingly.
Yeah... I'm probably not going to go with an all Munich IPA. There's not much that I dislike more is when I purchase a new IPA and the malt outweighs the hops
If you like German style beers, Prost in Denver is a must.