Based on the feedback I have received here, I have settled on the following recipe. I have been reading White’s Yeast book and Palmer’s Water Book, so this will probably be the most technical beer I have made so far.
10 lbs Munich
4 oz carafa
4 oz chocolate rye
4 oz cara munich
1-1.25oz Whole Leaf Hallertau FWH (I need to double check the IBUs…)
.5 oz Whole leaf Saaz 10 minutes
Mash at 146 with a decoction to 156 after 30 minutes.
90 Minute boil.
Southern German Lager yeast. I will use a 1.75 L two stage starter to grow approximately 300 billion yeasties.
Water profile will be the Munich Boiled per Bru N’Water. I am having a little trouble getting to the water chemistry right.
My Profile. Munich (Boiled) Difference
Calcium 8 ppm 12ppm +4 ppm
Magnesium 2.6 ppm 17ppm +14ppm
Sodium 11 ppm 4ppm -7ppm
Sulfate 12.6 ppm 18ppm +5.4 ppm
Chloride 13ppm 13ppm -5.4 ppm
Bicarbonate 26.8 ppm 26ppm +68 ppm
If I dilute my water by 50% and add .1g of Epsom salt and .1g of Chalk, I will have the following profile.