Donthoseme
Well-Known Member
I was reading the book The Brewmaster's Bible last night and i came across an interesting note. It said that for a Munich Lager i should do a decotion mash and boil for upwards of 3 hours in order to get a darker color, caramel sweetness, and velvety smoothness all without the use of a bunch of specialty grains that can add harshness. What do you think about this? Will the 3 hour boil really smooth the flavors and do specialty grains really add harshness? I didn't think crystal 60 would add harshness? Thanks for the advice.