After a month of lagering, it’s time to pull out Jack and Meg to sample side-by-side.
Named for The White Stripes, Jack and Meg started as a 10-gallon batch of Munich Dunkel, and was something of a study beer. It/they are a look at Munich malt and Tettnanger hops. The recipe is terribly simple: 20 pounds of Munich malt, twice decocted, boiled 90 minutes and producing an OG of 1.050; and Tettnanger hops (3 ounces for bittering and 1 ounce at flameout). To differentiate, I added an additional 2 ounces of Tett to Meg (because she would certainly smell better than Jack).
So, if you wondered just exactly what color Munich produces, take a look at ye olde photo above. It’s not terribly dunkel. It’s about as pale as a pale ale is pale. The color of a pale ale, in fact.
The flavors of Munich are indeed very much like bread and deliciousness. What exactly is deliciousness, you ask? I think it’s one of those “intangibles.” Munich is among the ways to impart it into your beer.
The Tettnanger hops used at the proportion I mentioned gave me a well-balanced beer that might have been called Sir Quaffs-a-lot, had I not split it into two variations in need of names to avoid confusion. Showcased more clearly in Meg, Tett gives a lovely, spicy, floral aroma, and I’m noticing that if Michelle smelled this way, I’d probably kiss her neck more often.
For your notetaking, questioning and answering, and information this brew fermented in the neighborhood of 48F, give or take about 2 degrees, with Wyeast 2308 Munich Lager yeast.
I’m sipping here noticing that I’m very happy. So happy that I think I’ll ditch these silly tasting glasses in favor of something much larger. It is time to go outside and watch Sir Thomas and Sir Jacob joust.