[BrewBama]

Thank you for posting!


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[The Beerery]

You're welcome guys, thanks for that. 


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[blatz]

where is everyone buying sinamar these days?  my normal sites say it is discontinued, not to mention that they only sold 1oz when they did sell it, which I think would be awful small for the 10gal batches I do.

bryan - your normal hockhurz mash?

[The Beerery]

where is everyone buying sinamar these days?  my normal sites say it is discontinued, not to mention that they only sold 1oz when they did sell it, which I think would be awful small for the 10gal batches I do.

bryan - your normal hockhurz mash?

BSG for mine.

Normal as in 144,148,153,162,170... Yup.

[denny]

where is everyone buying sinamar these days?  my normal sites say it is discontinued, not to mention that they only sold 1oz when they did sell it, which I think would be awful small for the 10gal batches I do.

bryan - your normal hockhurz mash?

I get mine at the LHBS.

[brewinhard]

where is everyone buying sinamar these days?  my normal sites say it is discontinued, not to mention that they only sold 1oz when they did sell it, which I think would be awful small for the 10gal batches I do.

I got my last batch from Midwest Supplies. 4 oz bottle.

[HoosierBrew]

where is everyone buying sinamar these days?  my normal sites say it is discontinued, not to mention that they only sold 1oz when they did sell it, which I think would be awful small for the 10gal batches I do.

I got my last batch from Midwest Supplies. 4 oz bottle.

Same here.

[erockrph]

Thanks for the recipe, Bryan! I've always used Dark Munich and Pilsner malt in my dunkels at about 80:20 for my base malt, mainly because the flavor and aroma of the Dark Munich is what I'm looking for. But my results have always been a bit "meh". "Too rich" isn't exactly how I'd describe it, but it's close. I'm thinking that the 50-50 blend of Munich malts will go a long way towards fixing that. That, and I'm also targeting a lower pH on my lagers since last I brewed a Dunkel.

Coinsidentally, this recipe is really similar to my Märzen, except I'm using Light Munich & Vienna 50-50, rather than the two munich malts.

[brewinhard]

Thanks for the recipe, Bryan! I've always used Dark Munich and Pilsner malt in my dunkels at about 80:20 for my base malt, mainly because the flavor and aroma of the Dark Munich is what I'm looking for. But my results have always been a bit "meh". "Too rich" isn't exactly how I'd describe it, but it's close. I'm thinking that the 50-50 blend of Munich malts will go a long way towards fixing that. That, and I'm also targeting a lower pH on my lagers since last I brewed a Dunkel.

What mash pH were you targeting in the past with your Dunkel?

[BrewBama]

Guess I'll have to work harder to dig up my recipe that tastes like it without low oxygen brewing.  I mist have gotten lucky I guess.

I look forward it it Denny.


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[denny]

Guess I'll have to work harder to dig up my recipe that tastes like it without low oxygen brewing.  I mist have gotten lucky I guess.

I look forward it it Denny.


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Once I find time, I have 15 notebooks with over 525 recipes to dig through.

[erockrph]

Thanks for the recipe, Bryan! I've always used Dark Munich and Pilsner malt in my dunkels at about 80:20 for my base malt, mainly because the flavor and aroma of the Dark Munich is what I'm looking for. But my results have always been a bit "meh". "Too rich" isn't exactly how I'd describe it, but it's close. I'm thinking that the 50-50 blend of Munich malts will go a long way towards fixing that. That, and I'm also targeting a lower pH on my lagers since last I brewed a Dunkel.

What mash pH were you targeting in the past with your Dunkel?

I think I was still brewing all my beer at 5.4 back when I brewed my last one.

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[BrewBama]

I just ordered the ingredients. Looking forward to it.


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[coolman26]

I've been buying one every time I buy something. I have 30 of those bottles. I never thought I'd brewing it. Thanks Bryan, cool stuff there! 


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[69franx]

The ?

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