Kokopuff829
Well-Known Member
Ok here's the recipe for a German Altbrier and I'm thinking of adding a pound of German Munich Malt but wanna know if I should add more hops to balance out. Grains: 1lb Weyerman Caramunich II Fermentables: 6lbs Munich Malt syrup. 1lbs Amber dry malt extract. Hops: 1 oz Perle (60min) 1oz Perle (45min) 1oz Hersbrucker (15min)