Does this recipe need more power?

What maltster's Munich are you using? I regularly make beers using only Wyerman Munich as the base malt and they always attenuate as expected. I have heard that Briess Munich has a slightly lowered DP though.

 

To really know, you need to find out the DP of the Briess Munich. I think I have seen 40 Deg Lintner stated for Briess 10L Munich. If that's right, the total avg DP will be a bit marginal, but I bet you can get full conversion if you're patient.

 

I would guess it comes down to what the remaining enzyme content of your home smoked malts are, and I have no guess. I like that you are assuming zero, playing it safe. I might add some well modified German pilsner malt to help conversion. Let's be honest: I probably wouldn't be to taste a couple pounds of 6-row amongst all the munich, smoked malt and caramunich; but something about 6-row in a German beer sounds wrong, almost like it violates the fine print of the reinheitsgebot.

 

Is your munich bonlander?

If not in the future you probably should probably buy the weyermann, or make sure that if you buy briess its their bonlander munich, their 10L/20L is 6-row barley, and IMHO doesnt taste as good its a bit more of a rough grainy flavor

as to adding some 6-row for conversion, I would just add some 2-row, the DP of each is very very similar, and IMO 2-row is smoother, I would really suggest this especially if your munich isnt bonlander

2# of caramunich is quite a bit of a crystal malt, I think you might want to think about that level, as it would be very sweet even with 1#

BTW what yeast are you using?

 

As a member of the Fraternal Order of Crystal Police, I was wondering about this. However, I don't think it is coincidence that this malt reads identical to one that, I believe, took an NHC Gold in recent history. At least, it looks like Jamil's Doppelbock recipe (did it win a gold?) that is floating around the interwebs, but with smoke malt swapped for pils. Caramunich is identical. Have to believe it isn't a bad recipe...

 

A Dopple bock finishing a little higher then expected is not a bad thing. I made a Munich Dunkel with 90% Wyermann Dark Munich Malt that finished at 1.020. This beer was outstanding. ( In my opinion! ) I have also made a Pale Ale using all Light Munich and the beer was very good. Your recipe looks fine,brew it!

 

Inchrisin is concerned about whether or not he'll get full conversion of starches to sugars/dextrins....Not whether or not he'll get good attenuation (sugars ---> alcohol). Or were you commenting on the high level of crystal resulting in a high FG?

 

looking it up Jamil also uses a light german munich which is an entirely differnt beast that the 6row briess munich that IMO is more like a crystal malt than a base

also, im not one to drink the jamil koolaid, so to me its basically just another recipe floating around the webs, to my taste 2# of cara-anything is far too much, and will be syrupy sweet

 

I am usually in agreement on the cara-stuff, but it might be right for this style; every example I've had has been sweeter than I prefer. FWIW, It wouldn't have mattered to me who won an NHC medal with the recipe; the fact that it won a medal is what lends it credibility.

I never used Briess 6-row Munich (is this the malt inchrisin used, or did he use the Bonlander? ). I've read that the 6-row stuff was best used as an accent malt, not a base malt. I've used Bonlander in a dunkelweizen and several dubbels. I have had more success with Weyermann light munich, which is definitely what I would try to get if I were doing a bock.

 

What I was trying to express is that he should get full conversion with his Munich Malt. I have not used the Briess so am not sure how well modified it is. My point was that I have used 90% Dark Munich in a beer and was happy with the conversion so Light Munich should be better. Take care.

 

There are 4 types of Briess Munich malt, wich one are you using?

 

what are ya smoking it with??

I really feel that pecan would be a great wood to work with in this recipe, its a bit softer/milder sweet and nutty with a great aroma, and it burns at a low temp (maybe preserve some DP)

 

Whenever I brew a bock I always make 5 gal of steam style dunkel fermented at about 60 degrees and just pitch on the yeast cake. I make a 1000ml starter for the dunkel. this way I get plenty of cells plus 5 gallons of drinkable beer!

 

No attenuation issues in the Bock. Looking back on my notes it looks like I made a 2000ml starter for the dunkel stepped up once from 1000ml. Here's the recipe for the Dunkel starter beer:
Type: All Grain Date: 1/13/2013
Batch Size: 5.00 gal Brewer: Kevin Penn
Boil Size: 5.72 gal Asst Brewer:
Boil Time: 60 min Equipment: The Worthog
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 75.00
Taste Notes:

Ingredients

AmountItemType% or IBU
8.50 lb Munich Malt (9.0 SRM) Grain 96.05 %
0.35 lb Carafa I (337.0 SRM) Grain 3.95 %
0.40 oz Nugget [13.00 %] (60 min) Hops 17.2 IBU
0.50 oz Hallertauer [4.80 %] (20 min) Hops 5.4 IBU
1 Pkgs German Bock Lager (White Labs #WLP833) [Starter 2000 ml] Yeast-Lager

 

And FWIW here is the Bock recipe:

Type: All Grain Date: 12/9/2012
Batch Size: 10.00 gal Brewer: Kevin Penn
Boil Size: 11.45 gal Asst Brewer:
Boil Time: 60 min Equipment: The Worthog
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 75.00
Taste Notes:

Ingredients

AmountItemType% or IBU
20.00 lb Munich Malt (9.0 SRM) Grain 76.92 %
4.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 15.38 %
1.00 lb Caramel/Crystal Malt -120L (120.0 SRM) Grain 3.85 %
0.50 lb Melanoiden Malt (20.0 SRM) Grain 1.92 %
0.50 lb Special B Malt (180.0 SRM) Grain 1.92 %
1.15 oz Nugget [13.00 %] (60 min) Hops 20.8 IBU
1 Pkgs German Bock Lager (White Labs #WLP833) [Starter 2000 ml] Yeast-Lager