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Do I even need the caramel/crystal at this point and would 9oz of Munich be plenty to replace the caramel/crystal?

Brewing a pale ale with some Munich 6.2 L and a pound of 10 L caramel. Want to also have some biscuit character to finish off. How much would y’all say is a right amount? Right now I have it set for 1.7% of the grist. Also, have any of y’all tried chinook and cascade together, what’s your...

Ahhh, I completely forgot about Vienna and it’s effectiveness as a base malt. Definitely will try that! I’ll update you guys on this 8% melanoidin batch. Im sure it will be somewhat fine lol

Yeah that’s what I’m thinking, I’ll definitely cut it down if anything. I just hope that it’s not too overbearing on this experiment. A lot of the other forums were saying 5%.

I was originally not going to add it until I heard that it somewhat mimics the value of decoction without actually doing the process of decoction. My other grains are 50% white wheat malt and 41.7% Pilsner. Brewfather says that it will have an SRM of 6.9 almost like a sunset color which still...

Currently in my recipe I have 1lb weyermann melanoidin which is 8% of the grist. Would that be too much melanoidin in the hefe? To note: it’s going to be a 5.5 gallon batch