I’ve put my AG adventure on temporary hold in order to use up my LME supplies.
I’ve got some Munich LME (50:50 Munich and pale apparently) to use. My initial thoughts were to make a malty bitter/ESB but I realised I don’t have the right yeast - my Fullers in the fridge is quite old and I don’t have time to step it up before brew day (probably Friday). And I understand dried yeasts aren’t great for British bitter styles.
So I started thinking about using it in a stout - 12L in FV: 1.8kg Munich LME, 180g-ish each of roast barley and crystal and some lactose. I might add some coffee at bottling to some of the bottles as well.
Yeast likely to be MJ M42 unless someone can suggest a better dried yeast (no time to make up a starter from liquid methinks?). Perhaps Gervin/Notty as the beer will already be sweet from the grist and lactose? Or work with the sweetness and go for Windsor?
As ever, I appreciate your thoughts.
I’ve got some Munich LME (50:50 Munich and pale apparently) to use. My initial thoughts were to make a malty bitter/ESB but I realised I don’t have the right yeast - my Fullers in the fridge is quite old and I don’t have time to step it up before brew day (probably Friday). And I understand dried yeasts aren’t great for British bitter styles.
So I started thinking about using it in a stout - 12L in FV: 1.8kg Munich LME, 180g-ish each of roast barley and crystal and some lactose. I might add some coffee at bottling to some of the bottles as well.
Yeast likely to be MJ M42 unless someone can suggest a better dried yeast (no time to make up a starter from liquid methinks?). Perhaps Gervin/Notty as the beer will already be sweet from the grist and lactose? Or work with the sweetness and go for Windsor?
As ever, I appreciate your thoughts.
