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Old 10-22-2009, 03:28 PM   #1
bernerbrau's Avatar
Jun 2008
Nashville, TN
Posts: 8,511
Liked 27 Times on 26 Posts

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).

Estimated Stats:

IBU: 58.4
OG: 1.058
FG: 1.015
ABV%: 5.63
SRM: 20

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