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Quote from: goschman on March 18, 2015, 10:39:04 amOkay so I think I have settled on this:82.5% schill pilsner11% schill munich light5% weyermann acidulated malt1.5% weyermann melanoidin Shooting for mash pH of 5.2-5.3, yellow malty profile. OG 1.047Bitter to ~17 IBUs with noble hops (not sure which yet)W34/70 yeastDoes that look about right?As Jeff mentioned, I would aim a tad higher on mash pH, say 3.3-3.4 to accentuate the malt more.
Okay so I think I have settled on this:82.5% schill pilsner11% schill munich light5% weyermann acidulated malt1.5% weyermann melanoidin Shooting for mash pH of 5.2-5.3, yellow malty profile. OG 1.047Bitter to ~17 IBUs with noble hops (not sure which yet)W34/70 yeastDoes that look about right?
Quote from: Pinski on March 18, 2015, 12:14:09 pmQuote from: goschman on March 18, 2015, 10:39:04 amOkay so I think I have settled on this:82.5% schill pilsner11% schill munich light5% weyermann acidulated malt1.5% weyermann melanoidin Shooting for mash pH of 5.2-5.3, yellow malty profile. OG 1.047Bitter to ~17 IBUs with noble hops (not sure which yet)W34/70 yeastDoes that look about right?As Jeff mentioned, I would aim a tad higher on mash pH, say 3.3-3.4 to accentuate the malt more.Yeah I suppose that makes sense. I can drop the amount of acidulated malt. I assume you meant 5.3-5.4 not 3.3-3.4?
No worries. I have been wanting to try a mash pH of 5.2 on a beer but this would be the wrong choice. May have to wait for that to try on a pils...