[gymrat]

I have 9 pounds of munich malt. I would like to do a recipe that is heavy in this grain so I can get a good feel for exactly what it tastes like. Any suggestions? Is it an ok grain for a one grain beer?

Some of my favorite beer styles are Octoberfest (though I don't do lagars), Amber Ales, and Altbiers.

[morticaixavier]

Yeah it's great as a single malt beer. my barley wine is all munich (SMaSH in fact) as is my ordinary bitter.

with 9 lbs you could do a nice ESB or similar. gives a great malty flavour.

Now, one caveat is that I used the 10Lish version of munich, I do not know if the darker stuff will self convert well or not. but the lighter stuff is just fine.

[weithman5]

it should be fine.  i would just use it to what ever gravity you want.  i love munich. to really get a good feel, keep the hops light and early. as far as not lagering you could still approach this somewhat by using sanfrancisco lager yeast and just keep the temp as cool as you can during ferment.  just don't need to lager if you don't have the capability (but everyone should have a fridge for this).  you will enjoy it (or ship to my address)

[bluesman]

I would try an altbier with 70%Munich +30%Pils. Use some German Noble Hops for bittering and flavor. Mash at 154F. Ferment at 60F with some WLP029 then lager for 30 days at 34F.

[Hokerer]

I would try an altbier

Agreed, the one on that list that screams 'all munich' would be the alt as far as I'm concerned

[denny]

I have a fondness for all Munich AIPA.

[bluesman]

I have a fondness for all Munich AIPA.

That sounds tasty Denny. What hop schedule do you use with that?

[denny]

I have a fondness for all Munich AIPA.

That sounds tasty Denny. What hop schedule do you use with that?

Nothing set, Ron.  Whatever strikes my fancy.  I look through the hop freezer and just pick out an interesting combo of American hops.  Usually do FWH, 60 min., flameout and dry hop.  If I'm feeling crazy, I'll add some at 5 or 10 min. or whatever else seems good that day.

[bluesman]

I have a fondness for all Munich AIPA.

That sounds tasty Denny. What hop schedule do you use with that?

Nothing set, Ron.  Whatever strikes my fancy.  I look through the hop freezer and just pick out an interesting combo of American hops.  Usually do FWH, 60 min., flameout and dry hop.  If I'm feeling crazy, I'll add some at 5 or 10 min. or whatever else seems good that day.

That's the beauty of homebrewing. 

[Kit B]

I'd get your hands on a couple oz of carafa II & make a Munich Dunkel.
...One of my absolute favorites.

[gymrat]

Thankyou for the replies. How does this sound? Using odds and ends around the house, 9 lbs Munich, 1/2 pound caramunich, thick mash at around 154. For hops on hand I have mt hood, and chinook. I am thinking chinook? For yeast I have 04 or Nottingham. I am thinking the nottingham will attenuate too much, so S 04?

[majorvices]

Personally I think a bock or doppelbock would be a better "all Munich" beer. I think alt is an ok choice but the beer itself turns out better with Vienna as a majority and the bitterness and hopping might get in your way of truly getting a feel for munich. Certainly not an ipa. I'd advise against that I'd what you want is to get a "feel" for the malt.

[Hokerer]

Bock, Doppelbock, and someone else suggested a Munich Dunkel, but the OP stated that he doesn't do lagers so I think any of those suggestions would be problematic

[gymrat]

Correct hokerer. And the hops I use will be for bittering only. I want this to be a malty beer.

[majorvices]

Well, I was reading on my iPod so forgive me.  But you can still do a good mock lager with WLP001 or WY1007. On a bock or doppelbock a lot of people won;t be able to tell the difference anyway. Regardless, I wouldn't do an IPA and Alt is good but not best choice IMO.