[madscientist]

I've been wanting to do some single hop beers for a while.  I want a slightly maltier background I think than just 2-Row and Crystal malt, like i did in my pale ale. I don't want to go overboard on the malts either so Should I keep some crystal in and add munich and vienna, or just munich?  Or do i get rid of the crystal completely?

After doing some searching this is what I am leaning towards for a grain bill:

2-Row
Munich
Victory
CaraPils/Dextrin

[morticaixavier]

I find I can get a ton of maltiness from 100% munich. If you want even more you can boil longer as well.

[The Professor]

I find I can get a ton of maltiness from 100% munich. If you want even more you can boil longer as well.

I agree with this.
When I use predominately Munich though, I always include some regular 2Row pale though, since the Munich seems to benefit from a little bit of extra help in the enzyme department.

I recently mad a version of my standard porter with 90% Munich and will probably never make it any other way ever again.  It really took it to a whole different level. 

[morticaixavier]

I find I can get a ton of maltiness from 100% munich. If you want even more you can boil longer as well.

I agree with this.
When I use predominately Munich though, I always include some regular 2Row pale though, since the Munich seems to benefit from a little bit of extra help in the enzyme department.

I recently mad a version of my standard porter with 90% Munich and will probably never make it any other way ever again.  It really took it to a whole different level. 

I have only used the great western munich 10L but did not have any problems with conversion. I know different malters have different levels of kilning. and regardless I don't think a couple lbs of 2row is going to detract from the munich character. I have found my barley wine recipe from here on out. 100% munich and long 2 hours boil. that was a SMaSH with belgian goldings (belgian cause they don't grow organic EKGs apparently, but the belgian seem fine)

[pinnah]

For a single hop ale, a little Munich would work well to add that slight maltiness you are looking for. 
Personally, I might drop the Victory to keep it basic. 

Have fun.  What are the hop varieties you are considering?

[gmac]

I find I can get a ton of maltiness from 100% munich. If you want even more you can boil longer as well.

Mort suggested this on another thread and I tried it.  I ended up with 88% Munich, 8.8% homemade Amber, 1.66% C45 and 1.1% C120. 

5 gals disappeared in about 1 week.  One of the best beers I've made so far and really nice malt character.  Needs a lot of hops to balance all that malt though.  Worth trying in my opinion.

[bonjour]

I like to use an American Amber as a base.  A bit maltier than an APA without going overboard.

[madscientist]

For a single hop ale, a little Munich would work well to add that slight maltiness you are looking for. 
Personally, I might drop the Victory to keep it basic. 

Have fun.  What are the hop varieties you are considering?

Was thinking Cascade, Amarillo definately.  Maybe Citra, Centennial, Even something like columbus.  I really want to see what contributes what.  I've used most of these together before, but never by themselves.

You guys have given me a lot of good options.  I might try the Munich/2-Row combo, also gmac's amber combo might be a good route too.

[majorvices]

My preferred si gle hop base beer is 100% Thomas fawcett Maris otter. It gives you a nice biscuity malt background without having any caramel malt in the way of the hoPs.

[firedog23]

I did a "use the rest of my malt" brew yesterday and single hopped with fuggles. I am targeting a malty English Bitter with Golden Promise, some biscuit, wheat and rye and Ye Old Fashion San Diego Super Yeast and to top it off, the zest from the oranges I happened to be eating at the time (seemed like a good idea/experiment).

[kmccaf]

I find I can get a ton of maltiness from 100% munich. If you want even more you can boil longer as well.

I recently mad a version of my standard porter with 90% Munich and will probably never make it any other way ever again.  It really took it to a whole different level. 

I also recently brewed a Porter with a much larger percentage of Munich than normal ( I think it was around 40%), and think it is fantastic! Really brought out some stone fruit flavors that I wasn't expecting.

So, I think adding some, or alot, of Munich for body would be a great idea for your single hop varieties. I also agree with another poster that 100% Thomas Fawcett Marris Otter works very well with a single variety.

[jlap]

I don't think that Munich malt contributes to body any more than 2 row or Pils, just has a different flavor and enzyme level.

[gmac]

I don't think that Munich malt contributes to body any more than 2 row or Pils, just has a different flavor and enzyme level.

Agreed.  No more body but much more maltiness IMO.

[madscientist]

I find I can get a ton of maltiness from 100% munich. If you want even more you can boil longer as well.

Mort suggested this on another thread and I tried it.  I ended up with 88% Munich, 8.8% homemade Amber, 1.66% C45 and 1.1% C120. 

5 gals disappeared in about 1 week.  One of the best beers I've made so far and really nice malt character.  Needs a lot of hops to balance all that malt though.  Worth trying in my opinion.

How would one go about making homeade amber malt?  I think i'm going to use a similar base, and make this beer an amber.  I may go the extract route and use the Munich malt extract from NB.

[rjharper]

If you're going to go single hop, why not keep it single malt too. SMaSH all the way. I'm planning a Vienna/Simcoe AIPA soon...