joes5 Posted September 21, 2011 Posted September 21, 2011 My first post, so be kind! I've had a crack at a dark/amber pilsner. 1.7kg Thomas Coopers Pilsener 300g Coopers liquid amber malt extract 200g Light dry malt 200d Dried light malt 200g Maltodextrin 24g Hersbrucker Hops Made to 17L. I'm aiming for a malty/darker Pils. Any thought?
Guest Posted September 21, 2011 Posted September 21, 2011 Hi Joe and welcome For a more maltier brew I would have probably used 1kg LDM and not worry about the amber extract and the Maltodextrin at all. One question for you: what is the difference between Light Dry Malt and Dried Light Malt?
joes5 Posted September 21, 2011 Author Posted September 21, 2011 Only difference is my typing [pinched] LDME was used!
weggl Posted September 23, 2011 Posted September 23, 2011 Joe, so you used 400g of light dried malt?[roll] Dont worry about the Kangaroo, he's a pisspot.[devil] [bandit]
joes5 Posted September 24, 2011 Author Posted September 24, 2011 Hi Weggl. No just the 200g of dried malt. Coming along OK so far. Ferment at 18 degrees. Started off quite vigorously and has slowed nicely. A bit hoppy at this stage, but should settle with some time in the bottle....
Ollie Posted October 5, 2011 Posted October 5, 2011 Hi Joe All those fermentables made to only 17L is going to make a killer beer!!!! ... After a few of those you are going to be rocking!! (or snoring your head off!) [biggrin] Let us know how it turns out the recipe has got me curious... And by the way welcome to the forum [biggrin]
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