All extract Maibock?

[whoaru99]

How does this sound (for 5 gal batch)?

6 lb Pilsen DME
3.15 lb Munich LME (50% base malt, 50% Munich per Breiss)
Hallertau at 0 for bittering
Tettanang at 55 or 60 for flavor/aroma

White Labs 830 yeast.

Probably the big question is, is ~20% Munich enough?

Thanks in advance.

 

[eluterio]

looks good id say go for it.

 

[giraffe]

20% munich should be enough- its what i use for all grain-; but use the best extract you can for the pils extract, its the main flavor of the beer. (also make sure you pitch enough healthy yeast, if the beer doesnt finish low enough, it wont be pleasant.)

 

[J-Drew]

What OG are you looking for? Your extract percentages are really close to the recipe Jamil gives in Brewing Classic Styles, but if I were to brew that your recipe on my system, I would probably come in a little low on my OG target.

 

[whoaru99]

The OG of that should be about middle of the style range per BJCP.

It's an all-extract recipe so OG can't be too far off unless the LHBS or I don't weigh/measure within reasonable accuracy.

I have been doing AG for last several batches, but extract is just easier for me in the dead of winter. Did an AG dark lager last Friday, but we'd been on a (relatively) warm streak. Winter has returned now.

 

[J-Drew]

In that case, I'd also say go for it.