At long last ab update!
So I brewed this up in early august. All barke munich with a dash of blackprinz for color. Hochkurz mash to ensure attenuation, bittered with magnum and a half oz of hallertauer mittelfruh for aroma, wlp833 with a huge starter fermented at 48 for 2 weeks, diacetyl rest for a couple days, crashed and kegged.
I think it tastes good, but it’s lacking just a touch in malt character oddly enough. Almost muted in a way. Maybe next time I’ll do a single infusion instead of hochkurz mash. Maybe that lead to a touch too much attenuation and loss of malt character?
I submitted it to 2 local competitions. In the first it scored a 37 - not too bad! The second is at the very beginning of December. Depending on the score, I may toss it at one more comp. I hope it scores a touch better in this second competition!