Base malt..

Peter, I am a kindred spirit in the context of Alt beers. I now use something on the order of 30% Munich malt for my Alt beers.

It is appropriate for me to make my ‘standard’ disclaimer of: we all have our own unique palate and out own unique expectation of what we expect from a given beer (beer style).

Cheers!

 

Greg Doss's experiments showed Munich (10L) to be about 88% as attenuable as Pilsner under his experimental conditions. (I only know this because I used his data in my sheet.)

 

Thanks Vike. Without crunching the numbers I think I should be good to do an attenuative sacch rest without the risk of the beer getting too thin/dry which was a concern of mine. Thanks for the info.