General Category > Ingredients

Taste of Munich

<< < (2/3) > >>

ndcube:
Maybe it's just because it was a hydro sample.  I've just never had a late hop addition have a flavor like this.  That's what I get for trying a recipe with too many new things in it.

I'm brewing a Pils next week that will use Tett which is supposed to be similar...

hopfenundmalz:
Comenting on the hops only.

Spalt is known for being spicy.  See page 111 of Brewing Classic Styles for a discussion.

Tettnanger is my favorite for a N. German Pils.  My Jever clone uses all Tett.

bluesman:
Should be bready, malty with a hint of toast. With more malt complexity the darker it gets.

blatz:

--- Quote from: Kaiser on January 17, 2010, 08:45:47 pm ---I have made Munich based beers where the young beer taste reminded me of hot sauce or buffalo wings.

--- End quote ---

now that's just crazy talk  ;) ;D

ndcube:
I'm thinking about mashing a half pound or so in a bag and boiling with a little bittering hops.  Then ferment and see what it tastes like.

What would the minimum mash time be for a small amount of grain? or is it the same for a full batch?

Navigation

[0] Message Index

[#] Next page

[*] Previous page