I'm currently formulating a couple of different recipes for a small beer (2.5-3% ABV) and was wondering if anyone had any suggestions. I was planning on mashing in at 70-71C (158-160F), hoping to get an OG of around 12P and having only enough fermentables to give me a 6.5-7.5P FG. Does anyone have any experience with this? If so, are there any major flavor issues that I should think about or special procedures to consider? Am I going about this totally wrong, or am I on the right track? I'd like to make sure I'm on the right track before I do too many tests so I don't spin my wheels too much. Any advice would be greatly appreciated.
Cheers!
Gabe Wilson
Cheers!
Gabe Wilson
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