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General Category => Ingredients => Topic started by: ipaguy on November 29, 2010, 03:32:48 PM

Title: Northern Brewer Munich LME
Post by: ipaguy on November 29, 2010, 03:32:48 PM
Anyone have any experience with this stuff?  I'm in the process of formulating a partial mash Scotch Ale recipe.  I'm also thinking peated malt, biscuit, heather tips, and WY1728 at this point.
Title: Re: Northern Brewer Munich LME
Post by: Hokerer on November 29, 2010, 05:13:27 PM
Anyone have any experience with this stuff?  I'm in the process of formulating a partial mash Scotch Ale recipe.  I'm also thinking peated malt, biscuit, heather tips, and WY1728 at this point.

I used it back in the day when I was still doing extract.  Made for a very tasty "mocktoberfest".
Title: Re: Northern Brewer Munich LME
Post by: tschmidlin on November 29, 2010, 05:47:07 PM
I'd recommend no more than .00000001 grams of peated malt.  But that's me ;)  The rest sounds good.
Title: Re: Northern Brewer Munich LME
Post by: ipaguy on November 29, 2010, 06:25:14 PM
I'd recommend no more than .00000001 grams of peated malt.  But that's me ;)  The rest sounds good.

Is that because you don't like smoke in general, or the peated malt in particular?  I ask because I use a pound of cherry-wood smoked malt in my gotlandsdricke and really like the results.  I've got no experience with the peated malt.
Title: Re: Northern Brewer Munich LME
Post by: jeffy on November 29, 2010, 07:10:45 PM
I'd recommend no more than .00000001 grams of peated malt.  But that's me ;)  The rest sounds good.

Is that because you don't like smoke in general, or the peated malt in particular?  I ask because I use a pound of cherry-wood smoked malt in my gotlandsdricke and really like the results.  I've got no experience with the peated malt.
I like smoke malts, but I don't like peat-smoked malts.  So, I agree with Tom.  Any amount is too much.
Title: Re: Northern Brewer Munich LME
Post by: tschmidlin on November 29, 2010, 07:20:40 PM
I'd recommend no more than .00000001 grams of peated malt.  But that's me ;)  The rest sounds good.

Is that because you don't like smoke in general, or the peated malt in particular?  I ask because I use a pound of cherry-wood smoked malt in my gotlandsdricke and really like the results.  I've got no experience with the peated malt.
I make a dopplebock with 100% rauch malt - I love smoked beers.  But peated malt only belongs is whisky IMO, it easily overwhelms beer with just 2 oz.
Title: Re: Northern Brewer Munich LME
Post by: gordonstrong on November 29, 2010, 07:48:56 PM
I'd recommend no more than .00000001 grams of peated malt.  But that's me ;)  The rest sounds good.

Is that because you don't like smoke in general, or the peated malt in particular?  I ask because I use a pound of cherry-wood smoked malt in my gotlandsdricke and really like the results.  I've got no experience with the peated malt.
I make a dopplebock with 100% rauch malt - I love smoked beers.  But peated malt only belongs is whisky IMO, it easily overwhelms beer with just 2 oz.

+1 I remember an old post in HBD from the mid-'90s. Someone used a pound of peat-smoked malt and said their beer tasted like "an open grave."  I agree; maybe an ounce or two is all you'd ever need in a 5 gal batch, but my choice would be Weyermann rauchmalz instead.  I wasn't a fan of the Briess cherrywood, myself.  However, the best smoked beers I've tried are ones where people home-smoked their own malt.  I like good smoked beers but don't like the taste of dirt.
Title: Re: Northern Brewer Munich LME
Post by: alikocho on November 29, 2010, 08:39:25 PM
I'd recommend no more than .00000001 grams of peated malt.  But that's me ;)  The rest sounds good.

Is that because you don't like smoke in general, or the peated malt in particular?  I ask because I use a pound of cherry-wood smoked malt in my gotlandsdricke and really like the results.  I've got no experience with the peated malt.
I make a dopplebock with 100% rauch malt - I love smoked beers.  But peated malt only belongs is whisky IMO, it easily overwhelms beer with just 2 oz.

+1 I remember an old post in HBD from the mid-'90s. Someone used a pound of peat-smoked malt and said their beer tasted like "an open grave."  I agree; maybe an ounce or two is all you'd ever need in a 5 gal batch, but my choice would be Weyermann rauchmalz instead.  I wasn't a fan of the Briess cherrywood, myself.  However, the best smoked beers I've tried are ones where people home-smoked their own malt.  I like good smoked beers but don't like the taste of dirt.

+1 Peated malt imparts a very strong flavour, so use with extreme moderation. Or not at all.

I do like a peaty scotch (Laphroig being a favourite), though.
Title: Re: Northern Brewer Munich LME
Post by: bonjour on November 29, 2010, 10:02:55 PM
IMHO the proper amount of smoke in a Strong Scotch Ale is where you have to ask, Is That Smoke?

And do use something other than peated malt.  Not more than 2 oz of Rauchmalt

I do like Smoke beers, just not in this style.  But if you are not looking for stylistic accuracy go nuts. 
Title: Re: Northern Brewer Munich LME
Post by: ipaguy on November 30, 2010, 04:41:56 PM
Thanks a bunch for everyone's input.  I'm going to play it safe and go with a small amount of the Briess cherrywood smoked malt, which I know that I like a lot.  Authenticity and BJCP guidelines are usually pretty far down on my priorities list compared to catering to my own personal tastes.  I'll probably do a secondary over oak chips as well.

To bring things back on topic, I understand that the LME is 50/50 pale 2-row/Munich.  Does 6 lbs. of the LME per 5 gal. sound reasonable in a 1.080 OG recipe?
Title: Re: Northern Brewer Munich LME
Post by: James Lorden on December 01, 2010, 06:24:38 PM
Credit where credit is due.  The one comercial beer that I think properly uses peated malt is Sam Adams Scotch Ale.  The reason... restraint.  I once had a scotch ale from a John Harvards that had an overwhelming peat and all I could think was "dirty socks"  in my life this may be one of the only non-infected beers that I couldn't choke down.
Title: Re: Northern Brewer Munich LME
Post by: sharg54 on March 04, 2011, 06:44:18 PM
I was looking around for some smoked beer ideas and came across this. The opinion of no peat smoked malt in a beer is a bit wrong IMHO.. Stones Brewing Co. out of San Diego makes a very good smoked porter and they use Peat smoked malt in it. I would just say it's a matter of taste preference and you should keep the amount low. Half pound or less in a 5 gal batch.  ;D
Title: Re: Northern Brewer Munich LME
Post by: tschmidlin on March 04, 2011, 07:30:30 PM
I was looking around for some smoked beer ideas and came across this. The opinion of no peat smoked malt in a beer is a bit wrong IMHO.. Stones Brewing Co. out of San Diego makes a very good smoked porter and they use Peat smoked malt in it. I would just say it's a matter of taste preference and you should keep the amount low. Half pound gram or less in a 5 gal batch.  ;D
Fixed it for you :)

Have you ever used peated malt?  You can do whatever you like, but if you've never used it I strongly recommend you use less than 1% in your grist.  It should still be drinkable that way.  8 oz is 7 or 8 oz too much.

But you don't have to take my word for it, brew a batch with 8 oz and let us know what you think.  I hope you like it, but I'd be surprised.
Title: Re: Northern Brewer Munich LME
Post by: jeffy on March 04, 2011, 08:46:29 PM
I was looking around for some smoked beer ideas and came across this. The opinion of no peat smoked malt in a beer is a bit wrong IMHO.. Stones Brewing Co. out of San Diego makes a very good smoked porter and they use Peat smoked malt in it. I would just say it's a matter of taste preference and you should keep the amount low. Half pound gram or less in a 5 gal batch.  ;D
Fixed it for you :)

Have you ever used peated malt?  You can do whatever you like, but if you've never used it I strongly recommend you use less than 1% in your grist.  It should still be drinkable that way.  8 oz is 7 or 8 oz too much.

But you don't have to take my word for it, brew a batch with 8 oz and let us know what you think.  I hope you like it, but I'd be surprised.

This will be the first time I've ever posted a "+1"
And I mean it.
Title: Re: Northern Brewer Munich LME
Post by: gordonstrong on March 04, 2011, 10:19:11 PM
Hahahahaha. Nice, Tom. My opinion of peat smoked malt is like making a dry martini. Just walk through the room with an open bottle of vermouth (or bag of peat malt). Can't stand the stuff. On the plus side, it's a great way to study for the BJCP exam since it simulates "infected" really well.
Title: Re: Northern Brewer Munich LME
Post by: Hokerer on March 05, 2011, 02:45:20 AM
I used 4oz of Peat Smoked in a Robust Porter.  While the hydrometer sample when transferring to secondary tasted like someone had dumped an ashtray in it, by the time it was bottle conditioned, it was awesome.
Title: Re: Northern Brewer Munich LME
Post by: tschmidlin on March 05, 2011, 07:50:58 AM
I used 4oz of Peat Smoked in a Robust Porter.  While the hydrometer sample when transferring to secondary tasted like someone had dumped an ashtray in it, by the time it was bottle conditioned, it was awesome.
What % of the grist?  How many years did you age it?  50?  60? ;D

I'm glad you liked it, but the beers I've had with 4 oz of peated malt were mostly undrinkable.  You've got to know your limits with peated malt.  This is just a cautionary tale (http://www.youtube.com/watch?v=8yvEYKRF5IA), peated malt is not a toy.
Title: Re: Northern Brewer Munich LME
Post by: gordonstrong on March 05, 2011, 01:14:54 PM
Dude looked like the love child of Eminem and Vanilla Ice backed up by the reanimated corpse of Joey Ramone.
Title: Re: Northern Brewer Munich LME
Post by: hopfenundmalz on March 05, 2011, 02:37:52 PM
There are two grades of peat smoked malts, and Stone uses the lower intensity one in the Smoked Porter. The intensity is the phenolic level.  I really don't care for the Stone Smoked Porter, though, and I loved smoked beers.  Too acrid for me, and the aroma reminds me of the stinky muck fires that burned some summers when I was a kid - hated that smell. 

Title: Re: Northern Brewer Munich LME
Post by: Hokerer on March 06, 2011, 04:57:43 AM
What % of the grist?  How many years did you age it?  50?  60? ;D

2.56%    Going through my notes, it looks like I had the balls to enter the thing in four comps...

"good example of a smoked beer... smoke is a little low"
"peat comes through but not as a prominent smoky flavor.  Use more peat"
"The subtle peat is a nice addition"
"could use a little more smoke"
Title: Re: Northern Brewer Munich LME
Post by: tschmidlin on March 06, 2011, 07:24:09 AM
Most Beer Judges Are Boneheads (http://findarticles.com/p/articles/mi_qn4191/is_20060623/ai_n16506931/) ;D

Thanks Jeff, I didn't know there are different levels available, I've only ever seen one.  I wonder how different they are.  This could explain why a 4 oz beer could still be drinkable.  But I'm still not putting peated malt anywhere in my beers. :)