I want to do this one next. Everything seems to be available locally except for 2 substitutions :
Replace Honey malt with Melanoiden
Replace WLP029 with K97 yeast
That sound about right? Is it 1:1 substitution?
RECIPE
Packaging Volume: 5 gallons
Estimated OG: 1.052
Estimated SRM: 11
Estimated IBU: 23
Estimated ABV: ~5.2%
Boil Time: 90 Minutes
GRIST
4 lbs 15.0 oz Vienna Malt (46.5%)
2 lbs 7.0 oz Munich Malt – 10L (22.9%)
2 lbs 2.0 oz Pilsner Malt, German (20%)
8.0 oz Crystal 60 (4.7%)
8.0 oz Honey Malt (4.7%)
2.0 oz Special B (1.2%)
HOPS
~20 IBU Saaz – Boil 60 min
16.00 g Saaz – Boil 15 min
YEAST
1.0 pkg WLP029 – German Ale/Kölsch
PROCESS
– Mash at ~152°F for 60 minutes (4.75 gallons)
– Sparge with 170°F water (4.5 gallons)
– Chill to 56°F prior to pitching yeast starter
– Ferment at 58°F for 4-5 days then ramp up to 65° over the next few days
– Cold crash for 48+ hours after FG is stable (10-14 days)
– Package, carbonate, enjoy!
Replace Honey malt with Melanoiden
Replace WLP029 with K97 yeast
That sound about right? Is it 1:1 substitution?
RECIPE
Packaging Volume: 5 gallons
Estimated OG: 1.052
Estimated SRM: 11
Estimated IBU: 23
Estimated ABV: ~5.2%
Boil Time: 90 Minutes
GRIST
4 lbs 15.0 oz Vienna Malt (46.5%)
2 lbs 7.0 oz Munich Malt – 10L (22.9%)
2 lbs 2.0 oz Pilsner Malt, German (20%)
8.0 oz Crystal 60 (4.7%)
8.0 oz Honey Malt (4.7%)
2.0 oz Special B (1.2%)
HOPS
~20 IBU Saaz – Boil 60 min
16.00 g Saaz – Boil 15 min
YEAST
1.0 pkg WLP029 – German Ale/Kölsch
PROCESS
– Mash at ~152°F for 60 minutes (4.75 gallons)
– Sparge with 170°F water (4.5 gallons)
– Chill to 56°F prior to pitching yeast starter
– Ferment at 58°F for 4-5 days then ramp up to 65° over the next few days
– Cold crash for 48+ hours after FG is stable (10-14 days)
– Package, carbonate, enjoy!
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