Page 1 of 2
New Munich Dunkel Recipe
Posted: Wed Oct 14, 2015 12:36 pm
by Bryan R
Re: New Munich Dunkel Recipe
Posted: Sun Jan 24, 2016 10:01 am
by Owenbräu
What are your pH targets? What about attenuation and FG?
Re: New Munich Dunkel Recipe
Posted: Wed Feb 03, 2016 4:55 pm
by Owenbräu
How did this recipe turn out?
Re: New Munich Dunkel Recipe
Posted: Wed Feb 03, 2016 4:58 pm
by Bryan R
Hmm, don't think I ever made it.
Re: New Munich Dunkel Recipe
Posted: Wed Feb 03, 2016 5:00 pm
by Owenbräu
Ok. Why did you add pilsner and melanoidin instead of just going all munich II?
Re: New Munich Dunkel Recipe
Posted: Wed Feb 03, 2016 5:02 pm
by Bryan R
The IT factor.
Re: New Munich Dunkel Recipe
Posted: Wed Feb 03, 2016 5:04 pm
by Owenbräu
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.
Re: New Munich Dunkel Recipe
Posted: Wed Feb 03, 2016 5:06 pm
by Bryan R
Re: New Munich Dunkel Recipe
Posted: Wed Feb 03, 2016 5:08 pm
by Owenbräu
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?
Re: New Munich Dunkel Recipe
Posted: Wed Feb 03, 2016 5:13 pm
by Bryan R
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.
