Post
by orlando » Mon May 20, 2013 7:37 am
With classic bitter styles I no longer bother with 90 minute mashes & boils reducing both to 60, haven't seen any difference other than requiring less time & water. I too would either lose the Munich and up the crystal or vice versa, more likely the former if wanting to brew to style but it's your beer try it. When I've used Munich & crystal together it has been a little too full bodied but mashing at 66 is in the middle and I used crystal at 150 EBC so that would be a little fuller than your recipe.
I am "The Little Red Brooster"
Fermenting:
Conditioning:
Drinking: Southwold Again,
Up Next: John Barleycorn (Barley Wine)
Planning: Winter drinking Beer