New Munich Dunkel Recipe

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Bryan R
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New Munich Dunkel Recipe

Postby Bryan R » Wed Oct 14, 2015 12:36 pm

8-)
Last edited by Bryan R on Thu Mar 02, 2017 9:32 am, edited 1 time in total.




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Owenbräu
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Re: New Munich Dunkel Recipe

Postby Owenbräu » Sun Jan 24, 2016 10:01 am

What are your pH targets? What about attenuation and FG?
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Owenbräu
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Re: New Munich Dunkel Recipe

Postby Owenbräu » Wed Feb 03, 2016 4:55 pm

How did this recipe turn out?
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Bryan R
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Re: New Munich Dunkel Recipe

Postby Bryan R » Wed Feb 03, 2016 4:58 pm

Hmm, don't think I ever made it.




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Owenbräu
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Re: New Munich Dunkel Recipe

Postby Owenbräu » Wed Feb 03, 2016 5:00 pm

Ok. Why did you add pilsner and melanoidin instead of just going all munich II?
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Bryan R
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Re: New Munich Dunkel Recipe

Postby Bryan R » Wed Feb 03, 2016 5:02 pm

The IT factor.




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Owenbräu
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Re: New Munich Dunkel Recipe

Postby Owenbräu » Wed Feb 03, 2016 5:04 pm

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.
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Bryan R
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Re: New Munich Dunkel Recipe

Postby Bryan R » Wed Feb 03, 2016 5:06 pm





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Owenbräu
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Re: New Munich Dunkel Recipe

Postby Owenbräu » Wed Feb 03, 2016 5:08 pm

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?
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Bryan R
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Re: New Munich Dunkel Recipe

Postby Bryan R » Wed Feb 03, 2016 5:13 pm

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. :P




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