I just kegged my 2nd 5 gallon batch that turned out fantastic. I need to get over to Munster again as it's been over 3 months since I've had the real thing. My recipe is very close to Skeezer's post #34 recipe but without the Munich and using a different hop schedule. Mine's not as bitter at 48 IBU as FFF rated theirs at 50.
I question the use of 3 oz of Citra for dry hopping a 5 gallon batch. One ounce seems to be plenty for my taste.
I might try to go a bit darker next time as well with the Munich and Caramel 60 vs Caramel 40.
Even so this is 5 gallons of the best damn beer I've ever made!
Size: 5.24 gal
Efficiency: 75.0%
Attenuation: 75.0%
Calories: 207.62 kcal per 12.0 fl oz
Original Gravity: 1.062 (1.045 - 1.060)
Terminal Gravity: 1.016 (1.010 - 1.015)
Color: 10.71 (5.0 - 14.0)
Alcohol: 6.13% (4.5% - 6.2%)
Bitterness: 48.3 (30.0 - 45.0)
Ingredients:
11 lb 2-Row Brewers Malt
.5 lb Melanoidin Malt
.5 lb Cara-Pils® Malt
.5 lb Caramel Malt 40L
1 oz Citra™ (12.3%) - added first wort, boiled 20.0 min
.5 oz Citra™ (12.3%) - added during boil, boiled 15.0 min
1.5 oz Citra™ (12.3%) - added during boil, boiled 5 min
1 oz Citra™ (12.3%) - added dry to secondary fermenter
1 ea Fermentis Safale US-05
Single infusion mash at 156F for 60 minutes.
Water profile: RO water base add 1 tsp gypsum 1 tsp calcium chloride