If you lager in the keg, do you transfer to another keg before serving?
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that's a weird recipe. I've had bitters brewed with sugar and lots of crystal malt to bump the body and sweetness but still make a drinkable beer but this just has the sugar. i would expect it to be kind of thin. the flaked barley and wheat will make up for some of that but not like crystal malt will.
the mash schedule seems a little hinky too. mashing in at 1 qt/lb is fine if your doing a multi rest mash but it's pretty thick for a single infusion.
90 minute boil just seems unnecessary to me as well.
personally I think ~6 lb of MO or other pale malt with ~ 1 lb of medium crystal is all you need. if you want to make it a little more quaffable add half a lb of sugar