Author Topic: Munich malt question  (Read 3964 times)

Offline denny

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Re: Munich malt question
« Reply #15 on: March 14, 2012, 05:10:34 PM »
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.

How can such a smart man be so wrong?   ;)
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Offline majorvices

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Re: Munich malt question
« Reply #16 on: March 14, 2012, 05:16:40 PM »
All I'm sayin' is you can fool a lot of people. I fooled a german guy just the other day with WY1007.  ;)
Keith Y.

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Offline bluesman

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Re: Munich malt question
« Reply #17 on: March 14, 2012, 05:42:10 PM »
Dopplebock or Bock would've been my first choice had he wanted to do a lager that's why I suggested an alt. I do agree with Keith that a mock DBock or Bock would lend a better perception of the aroma and flavor of straight Munich, but I think he can also get a pretty good feel for it in an alt. Plus I think the alt would render an overall better beer per style because of the yeast factor, IMO. So all is fair in brewing and fermentation.   ;)

Either way would give you what you're looking for at the end of the day.
Ron Price

Offline edvinjonsson

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Re: Munich malt question
« Reply #18 on: March 14, 2012, 06:11:23 PM »
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?

That sounds good, I'd say forget about styles. If you wanna get a good feel for it just make an all-munich beer and use a clean ale yeast. I'd use mt hood instead of chinook though, chinook has a stronger flavor.

Offline denny

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Munich malt question
« Reply #19 on: March 14, 2012, 06:31:56 PM »
Dopplebock or Bock would've been my first choice had he wanted to do a lager that's why I suggested an alt. I do agree with Keith that a mock DBock or Bock would lend a better perception of the aroma and flavor of straight Munich, but I think he can also get a pretty good feel for it in an alt. Plus I think the alt would render an overall better beer per style because of the yeast factor, IMO. So all is fair in brewing and fermentation.   ;)

Either way would give you what you're looking for at the end of the day.

I basically agree with both you and Keith.  Il just had to give him some crap!


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Offline jmcamerlengo

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Re: Munich malt question
« Reply #20 on: March 15, 2012, 07:29:34 AM »
Also people have posted success fermenting the bohemian lager strain at warmer temps. It stays pretty clean from what has been posted.

Something like a Bock or Munich Dunkel with its rich malty character may work well with a warmer lager yeast fermentation. just a thought!
Jason
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Offline majorvices

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Re: Munich malt question
« Reply #21 on: March 15, 2012, 08:03:54 AM »
Dopplebock or Bock would've been my first choice had he wanted to do a lager that's why I suggested an alt. I do agree with Keith that a mock DBock or Bock would lend a better perception of the aroma and flavor of straight Munich, but I think he can also get a pretty good feel for it in an alt. Plus I think the alt would render an overall better beer per style because of the yeast factor, IMO. So all is fair in brewing and fermentation.   ;)

Either way would give you what you're looking for at the end of the day.

Which probably means someone got started drinking early. ;D

I basically agree with both you and Keith.  Il just had to give him some crap!


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Keith Y.

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Offline denny

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Re: Munich malt question
« Reply #22 on: March 15, 2012, 08:29:31 AM »
Dopplebock or Bock would've been my first choice had he wanted to do a lager that's why I suggested an alt. I do agree with Keith that a mock DBock or Bock would lend a better perception of the aroma and flavor of straight Munich, but I think he can also get a pretty good feel for it in an alt. Plus I think the alt would render an overall better beer per style because of the yeast factor, IMO. So all is fair in brewing and fermentation.   ;)

Either way would give you what you're looking for at the end of the day.

Which probably means someone got started drinking early. ;D

I basically agree with both you and Keith.  Il just had to give him some crap!


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Actually, due to my work schedule, I haven't had a beer in 5 days.  Maybe THAT'S what did it!  Fortunately, I finally have a day off.
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Offline dannyjed

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Re: Munich malt question
« Reply #23 on: March 15, 2012, 02:30:51 PM »
I made a Belgian Ale with 80% Munich and it came out great.
Dan Chisholm

Offline madscientist

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Re: Munich malt question
« Reply #24 on: March 16, 2012, 05:36:24 AM »
My last Amber ale was 62% munich malt.  The rest was 2-Row and C-120 and hopped with all cascade.  Very tasty at bottling time. 
Homebrewed since 2010

Offline roguejim

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Re: Munich malt question
« Reply #25 on: March 17, 2012, 01:47:48 PM »
Good post.

An acquaintance of mine picked me up a sack of Gambrinus 30L munich.  I wanted the lighter munich, but he didn't know any better.  What do I do with a munich that is 30L?

Offline denny

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Re: Munich malt question
« Reply #26 on: March 18, 2012, 08:58:15 AM »
Use it for compost.  I ruined a couple batches using that malt at about 40%.  At the very least, use it sparingly.
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