chefchris
Well-Known Member
Planning on brewing up a Bohemian Pils this weekend and wondering if anyone's used Munich in the recipe. If so what percent? I was thinking 8-10%.
Urquell is more of a German Pils (i think) and I don't really care for those.
I had a bohemian pils at Thirsty Bear Brewing Company in California last year and have been wanting to brew one ever since. It was divine. On their page they state they some Munich malt in it. I am aware that this is a little out of style, but if I could get close to that beer it would be a staple in my kegerator. I also plan on adding carapils.
Enter your email address to join: