I was thinking of making a belgian with all Munich malt for the base malt. Has anyone done this and what were the results? I was thinking 12lbs Munich, 1 lb Caramunich, .5 lb Aromatic, and 1 lb of D-180 Candi Syrup.
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I brewed a Rochefort 8 clone last weekend, and am waiting for some Staropramen yeast to arrive in the mail, so the only brewing I will do this weekend is making a lager starter.
Its also keg cleaning time again.