Greetings community! Need a little help in working together a recipe- using the AHA database for a drunk monk amber ale and it calls for DMC Caramel Munich malt, DMC caramel Vienna malt, DMC dextrin malt, SMC special pale malt, MCW wheat malt, DMC aromatic malt, and DMC special B malt. I have no idea what these abbreviations are for. Are they brand names? Are there more common terms for them which I can use in working up my grain bill order? Your help is greatly appreciated!
Link to recipe: http://wiki.homebrewersassociation.o...nkMonkAmberAle