Wow, talk about a coincidence. I was just getting ready to buy a sack of Rahr Pale Ale Malt. Does it apply for the darker stuff as well (kinda like Denny asked)? Should I bump it up to around 6.5 L?
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absolutely - was only giving one opinion - to each their own. I personally don't like it as it gives a candy like malt sweetness to the flavor that I find intrudes on hop forward. american styles. on my IPAs, I usually use something like the following: Rahr 2 row at around 85%, Munich or Vienna at 10% and British extra light crystal at 5% and find the malt flavor is perfect for my tastes. YMMV.
I would use regular 2 row (the 1.8L stuff) as opposed to Pale Ale malt. Any particular reason for all the wheat? Carapils will be great here - lots of pro IPA brewers use it.
So now the real question becomes, to dry hop in the primary after fermentation is done OR to dry hop in the keg?
I'm leaning towards dry hop in the keg.
You can also reduce the temp to 80 C (~180F) for the hop stand. That will limit isomerization and DMS production.
That's what I do.
I don't see how this is better than taking some of the wort and making a starter with it, then pitching that into the batch the next day. I think the smaller initial volume of the starter would be easier to manage. But whatever works for you.
Kai's article says he uses it for lagers. Unless I've mis-read badly.