Trying to get rid of some odd amounts of grain I have laying around. I want to use only Willamette hops just to to see how they are on their own. Here is my grain bill (I know it's kind of crazy and not typically what I do). What do you think? Any reason not to do this? Not sure yet on the yeast. Probably will use either Wyeast 1272 or some high attenuating English yeast. 5 Gallon batch Mash 152 F Anticipated OG 1.048 IBU 50.6 SRM 11.3 3.00 lb Munich Malt 2.50 lb Maris Otter Pale Ale Malt 2.00 lb Pilsner Malt 2.00 lb Wheat Malt 0.25 lb Crystal Malt - 15L 0.24 lb Crystal Malt -120L 0.13 lb Pale Chocolate Malt 1.00 oz Williamette [7.80 %] (60 min) 1.50 oz Williamette [7.80 %] (15 min) 2.00 oz Williamette [7.80 %] (5 min) 1.50 oz Williamette [7.80 %] (0 min)
Looks tasty to me. This is the beauty of homebrewing to me. Once you have a grasp on process and recipes you can have a little fun with it, experiment, and whip something together. Who knows you may put this in regular brew rotation.
i brewed a saison some where around there (wheat, munich, pilsener, some crystal and meladoinin), turn out great. I think you have enough hops to balance the beer. i would just make sure to make a big starter, get it to attenuate properly.
Why a big starter? This isn't a big beer (only 1.048). Regardless, I make starters all the time. In this case it will be 1L (not big in my mind) on a stirplate.
i realice it was low gravity after i posted, i guess yes, in this case a normal starter would be fine.
