After success with my Amarillo Amber, I've decided to do a round of SMaSH beers to start learning hops and malt flavors.
One of them will be a Munich-Tett SMaSH, and I need some people's opinions on the recipe. I had originally decided on a 1:1 BU:GU ratio with all late hops, but considering the amount of Tett needed to get that BU:GU ratio, I'm starting to second-guess that decision. Thoughts?
Here's the recipe.
11# Dark Munich
155F Infusion Mash, 3 gallons 7 cups. Sparge to collect 7 gallons. Boil 60 minutes.
2.5oz Tett (5% AA) @20
2.5oz Tett (5% AA) @15
2oz Tett (5% AA) @10
2oz Tett (5% AA) @5
2oz Tett (5% AA) Flameout
2oz Tett (5% AA) Dry Hop 5 days
Ferment with US-05 for 14 days, rack to secondary to dry hop (5 days), rack to tertiary to clear and age (23 days).