I was thinking of making a belgian with all Munich malt for the base malt. Has anyone done this and what were the results? I was thinking 12lbs Munich, 1 lb Caramunich, .5 lb Aromatic, and 1 lb of D-180 Candi Syrup.
I was thinking of making a belgian with all Munich malt for the base malt. Has anyone done this and what were the results? I was thinking 12lbs Munich, 1 lb Caramunich, .5 lb Aromatic, and 1 lb of D-180 Candi Syrup.