That sounds pretty good Ken, had not really thought about it that way. Should I then target more of a balanced water profile to help accentuate hops and malt? Obviously the pale ale profile really high lights the hops. Maybe mash a little higher to get some more malt in there? Was planning g on drying it out with mash of 148, but maybe go more towards 152? Just spit balling, wondering who else has an opinion
So for example, I use wlp090 for these styles. Neutral, great flocculation, non temperamental yeast that works quickly. I use Amber balanced with exception being elevated sulfate of around 200-225 ppm. I mash at 150f for 75 minutes with PH of 5.4. With all that considered, a FG of around 1.010-1.011 will be achieved. I've done it all Vienna, and also with 91% Vienna and 9% carared. I actually prefer the one with carared.
I think your Vienna and Munich will provide plenty of malt back bone.
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