So you're calling this one "Stab in the Dark" IPA?
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Yeah, it's only been a week. Give it some time... let it carb.. then try it. But I'm guessing it may still be a bit malty no matter how long it ages.
Ramen rocks.What is $10 pho?
One of my friends made me some badass pho last week and all he used was a paste out of a jar. Added fresh cilantro and sprouts to resulting broth; topped with squeeze of lime, some hoisin sauce and sambal olek and it was comparable to $10 pho.
I would recommend tasting it frequently though, so it doesn't end up over oaked.
I think you want something like this for the malt bill.
75% dark Munich
20 % Pils
4% CaraMunich II
1 % carafa for color
Decoction if you wish, or steps at 133F for 10 min, 144F for 40 min., 158 - 160F for 20. Mash out.
Water should be from Martin's NHC talk, Munich profile.
18 to 20 IBUs noble hops of your choice.
I would use either 833 (Ayinger), 835 lager X (rhymes with Kloster Andechs), or 830. Ferment at 48 to 50F. Lager at 32F for 6 weeks.
You might conclude I am going to brew one soon and have been researching, and will split it between 833 and 835. There is a recipe on Weyermann's FAQ page, that is similar, but has 8.5% CaraMunich II, and that is too much for my taste.
Hope this helps. Dunkel is a rewarding beer to brew and drink. The last one I did was 80% Dark Munich, 20 % Pils, maybe a touch of Carafa for color. That makes one more like what is served in Franconia, so a little more dry.
I don't need no stinkin' sparge arm....
All Brett dry hopped c3 isolate brew and baby backs with sweet tater and mixed veggies....
(the white pill, is NOT a qualuude.... )