[Iliff Ave]

Any feedback?

54% Pilsner
33% Munich 9L
5% caramunich III
4.3% amber malt
3.7% carafa III

1.053
150F mash for 60 min
FWH with Magnum for ~25 IBU
W34/70
Brown Balanced water
Mash pH 5.6

[JJeffers09]

I think the 5.3-5.4 pH (fat finger syndrome) is better for the dark lagers there isn't any heavy roast that your taking the edge off of.  Other than that it looks predictable if I can say that without ruffling your feathers

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[Iliff Ave]

I think the 5.3-5.4 oH is better for the dark lagers there isn't any heavy roast that your taking the edge off of.  Other than that it looks predictable if I can say that without ruffling your feathers

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Yeah my only question was regarding the mash pH. I will probably lower it.

Predictable? Interesting. My goal is to make a good beer. I would rather have it be predictable than odd I suppose.

[JJeffers09]

It should be a good  beer as long as you hit your numbers.  How many bad beers have you made? I'm guessing maybe 1 ever?

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[Iliff Ave]

It should be a good  beer as long as you hit your numbers.  How many bad beers have you made? I'm guessing maybe 1 ever?

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Eh a few bad beers for sure but it's usually when I add too much of a strange ingredient. When I keep things simple, they usually turn out good.

[brewinhard]

I think the recipe looks good, but am wondering if you will be able to notice the amber malt contribution with all of your darker munich in there already? Just curious what the amber malt will bring to the table in this beer, I guess?

[Iliff Ave]

I think the recipe looks good, but am wondering if you will be able to notice the amber malt contribution with all of your darker munich in there already? Just curious what the amber malt will bring to the table in this beer, I guess?

It's one of those things that I included in the first batch and just left there. I suppose it adds complexity (maybe some biscuit) more than anything else and since I see it in brown ales and porters I don't think it can hurt.