I brewed a Dampfbier a few years ago. I was unimpressed with the first bottle I opened, but I had opened it too young. After another week or two, it turned out to be a fine beer. That one was about 84% pilsner malt, 13% dark (20L) Munich, and 3% acid malt. Mt Hood hops (18 IBU) and WY3333 yeast. It's time to circle back to it, and I have some fresh Munich Classic trub in the fridge.
I'm going to use either Hallertau Tradition or Crystal hops this time. 18 IBU is probably a little too bitter for the style but I liked it and will keep it the same. I'll be shooting for about 5.2% ABV. I'm wondering whether to keep the grain bill the same, or make a SMaSH beer using all Vienna malt. I have all the ingredient already for either. The SMaSH idea appeals to me, but I believe is quite a departure from the style.
I won't be entering it in any contests, and there are no BJCP guidelines for this style anyway... What do y'all think?
I'm going to use either Hallertau Tradition or Crystal hops this time. 18 IBU is probably a little too bitter for the style but I liked it and will keep it the same. I'll be shooting for about 5.2% ABV. I'm wondering whether to keep the grain bill the same, or make a SMaSH beer using all Vienna malt. I have all the ingredient already for either. The SMaSH idea appeals to me, but I believe is quite a departure from the style.
I won't be entering it in any contests, and there are no BJCP guidelines for this style anyway... What do y'all think?