I agree with Biermuncher. Anything with that much malt in it especially all that munich and caramunich will be plenty malty. You mash that high you'll end up with something super cloying and way too sweet.
Oversized grain bill balanced with honey additions should get you a great start...some breweries ramp up the temperature a degree a day as it ferments...sort of makes the yeast sprint to the finish
Linear Mode
