QuercusMax
Well-Known Member
I'm going to be making a 10-gallon batch of a double-decocted Munich Dunkel this weekend. Half is getting a lager yeast (duh), but I was thinking about maybe fermenting the other half with WLP500 or 530.
The recipe is super simple - 90% Munich, 8% pils, 2% Carafa Special III. 1.054 OG, 25 IBU of Hallertau @60 minutes.
For the version with belgian yeast I'll probably throw in half a pound to a pound of cane sugar.
Has anybody else tried something like this? If so, how did it turn out?
The recipe is super simple - 90% Munich, 8% pils, 2% Carafa Special III. 1.054 OG, 25 IBU of Hallertau @60 minutes.
For the version with belgian yeast I'll probably throw in half a pound to a pound of cane sugar.
Has anybody else tried something like this? If so, how did it turn out?