bucketnative
Well-Known Member
Title says it all. I'm looking for a good, raisiny flavor with a bit of toffee and some esters from the yeast.
This will be a 4.0-gal batch.
7.5 lb German Pilsner 75%
0.5 lb Special B 5%
1.0 lb CaraMunich II 10%
1.0 lb Belgian Candi Syrup Amber 40L 10%
Pellet Hops
1.0 oz. Hallertauer Hersbrucker @ 60 min
1.0 oz Hallertauer Hersbrucker @ 5 min
Mash
152 F for 60 min - 1.3 qt/lb
Target 4.0 gal in fermenter - OG = 1.071
Yeast: WY3522 Belgian Ardennes - at least 75 F (basement in the summer)
I'm kind of trying to understand the role of CaraMunich II, and what it will add. From what I gather Special B will get me the raisin, but perhaps the CaraMunich II is redundant with the Candi Syrup?
This will be a 4.0-gal batch.
7.5 lb German Pilsner 75%
0.5 lb Special B 5%
1.0 lb CaraMunich II 10%
1.0 lb Belgian Candi Syrup Amber 40L 10%
Pellet Hops
1.0 oz. Hallertauer Hersbrucker @ 60 min
1.0 oz Hallertauer Hersbrucker @ 5 min
Mash
152 F for 60 min - 1.3 qt/lb
Target 4.0 gal in fermenter - OG = 1.071
Yeast: WY3522 Belgian Ardennes - at least 75 F (basement in the summer)
I'm kind of trying to understand the role of CaraMunich II, and what it will add. From what I gather Special B will get me the raisin, but perhaps the CaraMunich II is redundant with the Candi Syrup?