Consequently, the grain bill consists of a base of 50% Munich Malt and 39% Pilsner Malt for some bready richness but nothing too cloying. I add to that 4% of Carafa Special 2 and 2% of Caraaroma. They will hopefully give me some nice chocolatyness. The final five percent will be table sugar. I took that trick from my Belgian beers and the "Modern Lager Brewing book" and it should keep this 8%er drinkable.
