Fri Apr 29, 2011 10:58 am
I am a partial mash brewer and I finally got my temp control set up to do lager brewing. I want to try a Pre-Prohibition American Pilsner and most of the recipes I am finding have 6-row as the base malt. How should I go about adjusting this to a partial extract batch? Will reducing the husk content in my mash throw off the body? And will I need to adjust the amount of maize or adjunct to compensate?
Private First Class BN Army, Signal Corps
Primary 1: Jamil's Wiezenbock
Primary 2: Sorachi Pilsen SMaSH)
Aging: AHS Imperial Red Ale
Drinking: Innnebrewated English Barleywine
