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I definitely wouldn't add any crystal to an 85% Munich beer. There'll be a ton of malty richness there as is.
Quote from: HoosierBrew on October 09, 2015, 03:44:33 pmI definitely wouldn't add any crystal to an 85% Munich beer. There'll be a ton of malty richness there as is.That my first thought. Just thought some sweetness might help with a brown. I equate munich to malty and crystal to sweet. I think I will avoid the crystal for now.
Quote from: goschman on October 09, 2015, 03:55:51 pmQuote from: HoosierBrew on October 09, 2015, 03:44:33 pmI definitely wouldn't add any crystal to an 85% Munich beer. There'll be a ton of malty richness there as is.That my first thought. Just thought some sweetness might help with a brown. I equate munich to malty and crystal to sweet. I think I will avoid the crystal for now.Not saying you couldn't. If you did you'd want to balance it with enough bitterness to keep it from being cloying. That much Munich is definitely malty, but can be a touch sweet, too.
It makes perfect sense if this is a dunkel-inspired brown ale.Normally I'm a fan of a little crystal and a little chocolate malt in brown ales but you definitely do not need crystal malt with all that munich unless you're trying to drive a touch of darker fruit flavors with a small amount (1-2% max) of higher lovibond crystal. I think you are fine getting the right amount of sweetness with the munich malt but if there's any concern I'd opt for a lower attenuating yeast strain (like London Ale III) to leave behind some sweetness. Dumping in crystal could easily get you from sweet to cloying.
Thanks for all the helpful suggestions. I hadn't really gotten to yeast yet. I have been posting a lot about k97 recently. I might try it in this but mash high in attempt to get a bit lower attenuation. I am on the fence about the flaked oats. I like the idea of what it should bring to the beer.
Quote from: goschman on October 10, 2015, 11:16:46 amThanks for all the helpful suggestions. I hadn't really gotten to yeast yet. I have been posting a lot about k97 recently. I might try it in this but mash high in attempt to get a bit lower attenuation. I am on the fence about the flaked oats. I like the idea of what it should bring to the beer.WY1450
Quote from: denny on October 10, 2015, 12:06:15 pmQuote from: goschman on October 10, 2015, 11:16:46 amThanks for all the helpful suggestions. I hadn't really gotten to yeast yet. I have been posting a lot about k97 recently. I might try it in this but mash high in attempt to get a bit lower attenuation. I am on the fence about the flaked oats. I like the idea of what it should bring to the beer.WY1450Yep, that's the strain I use most for brown ales, porters and stouts. I can't believe it's not used more, Denny.