Just a couple more questions.
Looks like my AA is about 64% right now. For those dunkel brewers that use a majority of Munich malt, do you experience less attenuation than normal? Should I have used a couple of pounds of pilsner malt? Would a multi step mash help?
Any recommendations on a good book that explains how different mashing concepts, different base malts, mash temps, etc affect wort fermentability and such?
This is a topic that I obviously have not researched much as I use a lot of pilsner malt and never experience this problem to this extent. I will probably add a bit of brown sugar to boost the ABV a bit more to my liking...