Evening all
Just put a brew on to boil and the recipe was for a wheatish brew,50% wheat ,40% pale,10%vienna but realised i had no vienna so used some amber malt :wha: .What flavour would this add?
If i use a dry yeast like munich is it ok to ferment at 20C ?
And also i looked at recipe guides that said mash at 45C for 10mins then 65C for remainder of time,am i right in thinking that you add the grains to the liquor to hit 45C for 10Mins then raise the temperature to 65C and when it reaches 65C you then continue for the allotted time or is the heating up to 65C included in the time?? :wha:
Cheers
Just put a brew on to boil and the recipe was for a wheatish brew,50% wheat ,40% pale,10%vienna but realised i had no vienna so used some amber malt :wha: .What flavour would this add?
If i use a dry yeast like munich is it ok to ferment at 20C ?
And also i looked at recipe guides that said mash at 45C for 10mins then 65C for remainder of time,am i right in thinking that you add the grains to the liquor to hit 45C for 10Mins then raise the temperature to 65C and when it reaches 65C you then continue for the allotted time or is the heating up to 65C included in the time?? :wha:
Cheers
