Hi All
been thinking about this as an alternative for a trad lager recipe
100% vienna to about 1048-1050?
perle to about 30 ibu
a few perle thrown in at 10 mins
using the yeast cake (nottingham) from a previous, then fermenting at about 17c for as long as it takes.
what do you think?
lageresque
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far9410
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lageresque
no palate, no patience.
Drinking - of course
Drinking - of course