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- Jul 27, 2017
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So I was checking my inventory and decided I'd do a left-over brew. Inspired by an experimental recipe found on the interwebs:
12 liter batch
2.3 kg Wheat
0,6 kg Crystal 20L
1.4 kg Extra Light DME
0,6 kg Lingonberry Syrup
Centennial 10.3% 50 gram@45 mins, 50 gram@15 mins
bit of yeast nutrient
Safale S-04, 1 sachet
Biermacht says: OG 1105 FG 1019 IBU 30 Colour 12 Est. ABV 11.4%
I've never brewed a stout or barley wine. The syrup is VERY sweet. 102/105 give a bitterness ratio 0f nearly 1, higher than most stouts/barley wines.
Any suggestions, ideas? Will 1 yeast suffice?
12 liter batch
2.3 kg Wheat
0,6 kg Crystal 20L
1.4 kg Extra Light DME
0,6 kg Lingonberry Syrup
Centennial 10.3% 50 gram@45 mins, 50 gram@15 mins
bit of yeast nutrient
Safale S-04, 1 sachet
Biermacht says: OG 1105 FG 1019 IBU 30 Colour 12 Est. ABV 11.4%
I've never brewed a stout or barley wine. The syrup is VERY sweet. 102/105 give a bitterness ratio 0f nearly 1, higher than most stouts/barley wines.
Any suggestions, ideas? Will 1 yeast suffice?
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