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BryanEBIAB

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Hi All, I haven't made too many of my own recipes so I'd love some feedback before brewing. I've been doing a nice Munich/Mt. Hood SMaSH with SafLager 23 as a very drinkable ~5.7%-6% ABV "house beer"--I really enjoy it. I'd like to do a version that's "similar but different" so I'm thinking about something like a Belgian Strong (hitting a specific style's not terribly important to me with this one) with 20% more Munich and an extra 1.5lbs of honey (from my sister's apiary for some "local flare"). I'd probably bottle condition it instead of my usual kegging and break some out only every now and then.

What do you think? What adjustments would you make?

Thanks!

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