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- Mar 12, 2007
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Hoping to brew a Munich / Tettnang SMaSH this week using a slurry of Wyeast Munich Lager yeast fermented at 52 degrees. Shooting for an OG of 1.047 and 20 IBU’s.
Trying to fit this into a BJCP style, but having trouble. The best I can come up with is a Vienna Lager. A lot of the light lagers, like a Munich Helles are calling for Pilsner. Would the lack of it completely remove it from this style or is there another place it would fit better?
There are those who say if it tastes good it doesn’t matter. Call me OCD, but I like to fill in the blanks in BeerSmith. If I’m brewing at least close to a style, I figure this noob has a better chance of keeping the beer balanced.
Trying to fit this into a BJCP style, but having trouble. The best I can come up with is a Vienna Lager. A lot of the light lagers, like a Munich Helles are calling for Pilsner. Would the lack of it completely remove it from this style or is there another place it would fit better?
There are those who say if it tastes good it doesn’t matter. Call me OCD, but I like to fill in the blanks in BeerSmith. If I’m brewing at least close to a style, I figure this noob has a better chance of keeping the beer balanced.