[BrewBama]

Munich Dunkel

93% Munich (9 SRM)
4% Victory
3% Carafa Special II

24 IBU Tettnang at 60 min
.5 oz Tettnang at 5 min

Mangrove Jack’s M84

Brown full water profile




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[zoobum]

Tropical Stout.  A first for me... would brew again. 

recipe?

[JT]

Tropical Stout.  A first for me... would brew again. 

recipe?

81% Maris Otter
6% Crystal 80L
4% Roasted Barley
3% Carafa Special II
6% Corn Sugar (boil addition)
Mashed high at 158° F

28 IBU Fuggles FWH
Imperial L13 Global
OG 1.077
Fermented at 65°

If doing over I would the mash temp a bit, but not much.  It finished at 1.028. 

[JT]

Munich Dunkel

93% Munich (9 SRM)
4% Victory
3% Carafa Special II

24 IBU Tettnang at 60 min
.5 oz Tettnang at 5 min

Mangrove Jack’s M84

Brown full water profile




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How you liking it?  Looks great!

[BrewBama]

How you liking it?  Looks great!

This is a great Winter beer and I have really been enjoying it.  It’s a rich malty pint but with clean dry-ish finish. Looking at it I think roasty/chocolate/caramel/or even coffee — like a Stout — but then I taste it and realize it’s not that at all. 

Next time, I may back off on the Victory 1 maybe 2% to try for just a bit more dryness.



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[gordonmonaghan]

Here’s a Berliner Weisse I brewed last May.


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[tommymorris]

How you liking it?  Looks great!

This is a great Winter beer and I have really been enjoying it.  It’s a rich malty pint but with clean dry-ish finish. Looking at it I think roasty/chocolate/caramel/or even coffee — like a Stout — but then I taste it and realize it’s not that at all. 

Next time, I may back off on the Victory 1 maybe 2% to try for just a bit more dryness.



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What attenuation did you get? I always bet 70 - 75% range. They market M84 as high attenuation. I am finding my beers using this yeast come out with rich malty flavors never dry and crisp.

I am using 146 (35 min) /158 (45 min) /167 (10 min) Hochkurz mash. Maybe I need to lengthen the first step and shorten the second?

[BrewBama]

I got 75%. That’s why I thought about reducing the Vic. — to get it a bit dryer.  I just realized I could probably use a balanced or even dry water profile as well. ...but it’s pretty good as is.

I used 145 for 30 min, 150 for 30, 160 for 45, mash out at 170 for 10.


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[Iliff Ave]

I recently did a dunkel with m76 which I prefer to m84 now. 84 seems to attenuate less for me and leave a more full bodied beer.

[tommymorris]

I recently did a dunkel with m76 which I prefer to m84 now. 84 seems to attenuate less for me and leave a more full bodied beer.

I think I have used M84 four times with similar malty results. It’s a good yeast for a Bock or other more malty beers. I am working my way through lots of dry yeasts. I will have to try M76 again.

[Iliff Ave]

I recently did a dunkel with m76 which I prefer to m84 now. 84 seems to attenuate less for me and leave a more full bodied beer.

I think I have used M84 four times with similar malty results. It’s a good yeast for a Bock or other more malty beers. I am working my way through lots of dry yeasts. I will have to try M76 again.

My go to lager yeast right now especially for Germans. I like S-189 a lot too but haven’t used it in a while. Nice looking and sounding beer Bama.

[Iliff Ave]

Maibock


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[tommymorris]

Strong Bitter w/ SO4. Very nice.

[tommymorris]

Maibock


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Maibock looks great.

[narcout]

Belgian Blond

It might have a bit more clearing up to do, but I think it looks pretty good for being fermented with WY 3864.