A simple Dark Munich Malt and LME with wild honey adjunct using German Hallertau Mittelfruh hops and active dry baking yeast! The result is an darkish amber beer that is delicious at room temperature or cooler, superb in cooking recipes (makes great beer brats), or just for having a nice drink or two. The finish reminds the drinker of a Guinness flavor but less bitter. It almost has a flavor as if the beer was stored in a wooden cask.
Fermentables
90% - Dark Munich - DE
6.6
32
8
Extract
10% - Munich Dark - DE
0.75
37
60
Steep
Hops
Hallertauer Mittelfrüh
1
Pellet
Boil
60 min(s)
4.3
17.1
Yeast
Fleishmann's Active Dry Yeast
70%
Other Stuff
Wild Honey from NC
1
lb
Secondary
Mash Steps
Steep
Decoction
158
35 min
Special Instructions
1.Steeped the Munich Malt grains for 35 minutes at 158 deg F.
2.Added hop pellets at beginning of 60 minute boil.
3.Added 1lb of previously sterilized wild honey after wort cooled down. (brought the honey to a momentary boil previously)
Wort tasted malty and slightly sweet after 2 weeks in fermentation vessel. Drinkable at room temp uncarbed! The aftertaste reminded me of Guinness but no bitterness. The color is a dark amber. This is a keeper recipe for me.
Comments
Malty and slightly sweet.
7/28/2017 2:29:07 AM
I used Fleischmann's yeast as an experiment. It worked out great. Don't be scared - try it. I used about 1 Tablespoon of dry active yeast in 5 gal. I think the ABV is higher than stated in the details.
7/28/2017 2:31:34 AM
I am cold crashing the wort prior to carbing it in a keg. I think the flocculation will be minimal and this will be a nice cloudy beer. The wort tastes great at room temp. I'll comment after carbing.
7/28/2017 2:33:42 AM
This is more like a Scottish Export if you look at the style numbers.
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https://brewgr.com/Media/img/mug/12_d.jpg
https://brewgr.com/Media/img/mug/12_t.jpg
Malty and slightly sweet.
7/28/2017 2:29:07 AMI used Fleischmann's yeast as an experiment. It worked out great. Don't be scared - try it. I used about 1 Tablespoon of dry active yeast in 5 gal. I think the ABV is higher than stated in the details.
7/28/2017 2:31:34 AMI am cold crashing the wort prior to carbing it in a keg. I think the flocculation will be minimal and this will be a nice cloudy beer. The wort tastes great at room temp. I'll comment after carbing.
7/28/2017 2:33:42 AMThis is more like a Scottish Export if you look at the style numbers.
7/28/2017 2:50:31 AM