Best Heidelberg Malt

Discuss malts, hops, and yeast, not related to a specific recipe

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Bilsch
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Re: Best Heidelberg Malt

Postby Bilsch » Tue Sep 13, 2016 7:20 pm

Ancient Abbey wrote: I began fermenting my Belgians like German beers, pitch on the high side and ferment cold (60F, +3/day after 50% EVG).


Could you elaborate on this ferment schedule a little more?
Thanks.
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Ancient Abbey
German Brewing
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Re: RE: Re: Best Heidelberg Malt

Postby Ancient Abbey » Tue Sep 13, 2016 9:13 pm

Natebriscoe wrote:Think it was on some aussie forum, they could possibly not know what there talking about.


I have seen Best Malt recommend their pale ale malt for making kolsch.

http://www.bestmalz.de/en/malts/best-pa ... lioID=1193
- The best do the basics better -
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Ancient Abbey
German Brewing
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Re: Best Heidelberg Malt

Postby Ancient Abbey » Tue Sep 13, 2016 9:17 pm

Bilsch wrote:Could you elaborate on this ferment schedule a little more?


I hold at 60F for ~2 days or ~50% terminal gravity, then start bumping up the temp by 3F per day.
- The best do the basics better -

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