aeviaanah
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Looking for some feedback on a recipe I put together for my first NA beer. Going for an easy drinking crisp beer- blonde ale hopefully lager-like.
I wanted to use a more complex base malt but had Pilsner on hand so I pumped up the specialty malts a bit.
Hops are reserved hoping for a balanced beer with slight aroma from Mandarina Bavaria.
Mashing at 176F so I’m assuming 45% mash efficiency. This is down from our typical 85% with standard conditions. Although I’d assume I could hit 95% with a beer like this mashed normally.
Water has increased chlorides for mouthfeel while keeping all other minerals reserved or there for yeast health etc. Due to the nature of this batch I plan on monitoring pH closely.
AEB Fermobrew Nectar is a yeast that I am unfamiliar with. It’s designed for arrested fermentation and I’ve confirmed it to be maltriose negative. It’s a fairly low attenuating yeast so I programmed 68%. Not sure how it’ll perform under these conditions.
Any suggestions or considerations? Has anyone used this yeast?
https://share.brewfather.app/HiGkkRvoVgsH4r
I wanted to use a more complex base malt but had Pilsner on hand so I pumped up the specialty malts a bit.
Hops are reserved hoping for a balanced beer with slight aroma from Mandarina Bavaria.
Mashing at 176F so I’m assuming 45% mash efficiency. This is down from our typical 85% with standard conditions. Although I’d assume I could hit 95% with a beer like this mashed normally.
Water has increased chlorides for mouthfeel while keeping all other minerals reserved or there for yeast health etc. Due to the nature of this batch I plan on monitoring pH closely.
AEB Fermobrew Nectar is a yeast that I am unfamiliar with. It’s designed for arrested fermentation and I’ve confirmed it to be maltriose negative. It’s a fairly low attenuating yeast so I programmed 68%. Not sure how it’ll perform under these conditions.
Any suggestions or considerations? Has anyone used this yeast?
https://share.brewfather.app/HiGkkRvoVgsH4r
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