That’s probably going to be closer to a dunkel flavor wise.88/8/4% Munich/Vienna/Cara Munich is what I am about to try.
To heavy on the Munich?That’s probably going to be closer to a dunkel flavor wise.
Ya. I’d probably back that down to 60% or so, since you’re filling the balance of the grainbill with Vienna. If you were using pils, I’d say you could get away with 65% or so.To heavy on the Munich?
That’s probably going to be closer to a dunkel flavor wise.
Can I ask you how much water you used for the mash?Nah. Not even close. I brew a recipe like that from AHB. Comes out nice amber. Unless you call a Dunkel a médium amber. Not what I have seen.
Thanks, all.
@Genuine the special b looks like an interesting thumbprint to set yours apart. I realize it’s a very small amount, do you feel it adds enough favorable character to keep it in your recipe? How have you settled on using special b, and at that amount?
The special B came around because it was a mistake entirely. I meant to grab from the Caramunich Bin at my LHBS and started pouring SPecial B in with the rest of the grains. Once I noticed what I did, I tried to "pick out" each special B kernel and soon realized that was a lost cause. I saw on the scale I put in 3-4oz. So I grabbed the Caramunich for the rest of the amount I needed and figured that this batch of Octoberfest was going to be ruined.
I wasn't overly excited for the brew day since up to that point I haven't used special B before and thought it was going to mess it up. When the beer was ready to be had, I poured my first pint and the special b was every so slightly there but it did make that Oktoberfest a bit more complex and it was a hit! I made the same recipe the following year, however omitting the special B and it didn't have that special character that the previous years had. Special B isn't anything I'd use in large amounts but the "sprinkling" of it ended up being the best mistake I've made.
:-0... and crystal 40
All joking aside I’ve seen it in quite a few recipes. Is there any reason you avoided caramunich as the caramel malt?It may be surprising but it turned out really good .
All joking aside I’ve seen it in quite a few recipes. Is there any reason you avoided caramunich as the caramel malt?
Can I ask you how much water you used for the mash?
He uses CaraMunich not Crystal 60, but as we’ve seen in many posts people get great results with using crystal malts.Pilsner - 40%
Munich - 30%
Vienna - 20%
C60 - 10%
This recipe is basically what Jamil uses for his Munich Madness beer. I brewed this last year and it was very good. I will be brewing again this year with only minor adjustments.
That sound perfect. What IBU and how many additions? 60 or 90 minute boil?I've got one lagering now that is:
56.1% Weyermann Munich II
36.6% Vienna
7.3% aromatic
First time doing this, so final product yet to be tasted, but gravity sample was spot on for what I was going for.
After judging German beers at a competition last fall, I knew I didn't want any crystal/caramel malt of any kind. The beers were all too sweet and not "German" enough tasting.
Thanks!That sound perfect. What IBU and how many additions? 60 or 90 minute boil?
Every year I always say Sam Adams keeps getting sweeter and sweeter.
Enter your email address to join: