New Munich Dunkel Recipe
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- Braumeister
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New Munich Dunkel Recipe
Last edited by Bryan R on Thu Mar 02, 2017 9:32 am, edited 1 time in total.
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Re: New Munich Dunkel Recipe
What are your pH targets? What about attenuation and FG?
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- Owenbräu
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Re: New Munich Dunkel Recipe
Ok. Why did you add pilsner and melanoidin instead of just going all munich II?
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Re: New Munich Dunkel Recipe
I smell 'it' in helles and helles export. I have never smelled 'it' in a dunkel or bock.
Do you still prefer the melanoidin or would you replace it with a caramalt.
Do you still prefer the melanoidin or would you replace it with a caramalt.
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Re: New Munich Dunkel Recipe
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Re: New Munich Dunkel Recipe
I remember you saying you prefer caramalt to melanoidin, but several of your posted recipes use melanoidin malt. I figure they are old, and you have new preferences, but I like to check.
Can you describe the IT factor in a dunkel?
Can you describe the IT factor in a dunkel?
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Re: New Munich Dunkel Recipe
If you can smell it, and you can differentiate styles that you smell it in. Then I am sure you can figure out what malts create it... My addition of pils malt to a dunkel may be an indication.
Or just to aid in conversion.
Or just to aid in conversion.
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