« on: February 07, 2014, 06:23:27 AM »
No doubt some of you already know this but I've been homebrewing a dry(ish) stout and the one malt I find that really makes a nice touch is Best Munich II.
Off top of my head recipe is something like (12 gallons)
8 lbs Thomas Faucett Maris Otter
4 lbs Best Dark Munich II
2 lbs Flaked Barley
2 lbs Roasted Barley
4 oz Kent Goldings @ 60 minutes.
Clean ale yeast (this last one I used WY1007 fermented at around 56 degrees).
I'm playing around with the percentage of dark Munich and may get rid of the MO all together.
Especially good on nitro! Have a pin conditioning right now too that I plan to tap on St. Patties day through beer engine.