thrstyunderwater
Well-Known Member
Is there any sparging for this recipe?
Can someone tell me what kind of Munich is in this recipe? In beersmith it only gives me
munich 20L
Munich 10L
Munich Malt
What should be used? Thanks
From my experiences in looking at different recipes, when they call for Munich malt they are in all likliehood referring to Light Munich (10L).
That is surprising that you got down to 1012. That is 80% apparent attenuation with a lower attenuating yeast and mashing at 154.
Eric
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