Post Number: 77
|Posted on Tuesday, August 17, 2004 - 02:28 am: ||
Lots of Munich and Dark Munich malt, and just a touch of de-husked chocolate or black patent malt, called "Carafa I, II, or III" that imparts a dark color w/o the roasty bitterness. Weyermann makes these special malts. You can use about 2 to 3 oz of the Carafa III in a 5 gallon batch for decoctions, otherwise you can use a bit more if you're step/infusion mashing.