German Brewing

What are your pH targets? What about attenuation and FG?

How did this recipe turn out?

Hmm, don't think I ever made it.

Ok. Why did you add pilsner and melanoidin instead of just going all munich II?

The IT factor.

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.

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?

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.