This is on for Sunday morning. Seeking a subtly smooth drinker here. I chose the 60 over Caramunich because I want 60's flavor, but nothing overpowering from any particular grain. 1728 wouldn't be my obvious choice but I'll also be kegging a Golden Ale on Sunday and that cake will do the work on this batch. I'll ferment in the low-mid 50's which should produce a very clean yeast profile, appropriate for an Alt.
Estimated OG: 1.052 SG, Estimated Color: 13.8 SRM, Estimated IBU: 28.7 IBUs
5 lbs Pilsner (2 Row) Ger (2.0 SRM) 43.2 % 4 lbs Pale Malt (2 Row) US (2.0 SRM) 34.6 % 2 lbs Barke Munich (10.0 SRM) 17.3 % 6.0 oz Caramel/Crystal Malt - 60L 3.2 % 1.5 oz Carafa II (412.0 SRM) 0.8 % 1.5 oz Chocolate Malt (450.0 SRM) 0.8 % 0.50 oz Magnum [14.50 %] - Boil 35.0 min 22.7 IBUs 0.50 oz Hallertauer Mittelfrueh [4.30 %] 3.0 IBUs 0.50 oz Tettnang [4.40 %] - Boil 10.0 min 3.0 IBUs 0.50 oz Hallertauer Mittelfrueh [4.30 %] 0.0 IBUs 0.50 oz Tettnang [4.40 %] - Steep/Whirlpo 0.0 IBUs Slurry Scottish Ale (Wyeast Labs #1728)
Edited by Poptop, 21 November 2019 - 07:54 AM.