Author Topic: 20% Munich + 4% caramunich too much for a stout?  (Read 1293 times)

Offline Al Hounos

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20% Munich + 4% caramunich too much for a stout?
« on: November 25, 2015, 03:51:32 AM »
I want to make a big, smooth, winter warmer-type stout (robust porter?). I'm just a little worried about having too many malty flavors going on, that it might come across a bit muddy. Thoughts?
(sorry for the odd amounts, it's scaled and converted from an 11 liter batch.)

Original Gravity: 1.076
Final Gravity: 1.019
ABV (standard): 7.41%
IBU (tinseth): 52.6
SRM (morey): 41.63

FERMENTABLES:
9.5 lb - German - Pale Ale (65.8%)
2.85 lb - German - Munich Light (19.7%)
21.3 oz - American - Chocolate (9.2%)
9.1 oz - German - CaraMunich III (3.9%)
3 oz - United Kingdom - Roasted Barley (1.3%)

HOPS:
1.1 oz - Magnum, Type: Pellet, AA: 14, Use: Boil for 60 min, IBU: 52.6

YEAST: WY 1318

« Last Edit: November 25, 2015, 04:44:15 AM by Al Hounos »

Offline The Professor

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Re: 20% Munich + 4% caramunich too much for a stout?
« Reply #1 on: November 25, 2015, 03:59:16 AM »
It doesn't look bad at all to me.  In fact, except for the Chocolate malt (which I rarely use because I don't like the character it adds) it's very similar to my own standard Porter.
And since historically Porter and Stout are essentially the same thing, any difference between the two is strictly either a matter of opinion, or a product of any modern biases with regard to the two categories.
(And opinions with regard to that are sure to vary as well. ;D)
AL
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Offline HoosierBrew

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Re: 20% Munich + 4% caramunich too much for a stout?
« Reply #2 on: November 25, 2015, 12:53:31 PM »
No, not too much at all. Sounds good in fact. As for the 'muddy' question, I say no to that, too. If you take away the carafa (which is there primarily for color) that leaves the 4 other malts which blend together fine. The only change I'd make is to use more roasted barley and less chocolate (personal preference), but I see that you're going for a smoother beer. It'll be good.
Jon H.

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Re: 20% Munich + 4% caramunich too much for a stout?
« Reply #3 on: November 25, 2015, 01:12:30 PM »
I use dark Munich in most of my stouts now. It gives a deeper malt richness to the beer.

Offline goschman

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Re: 20% Munich + 4% caramunich too much for a stout?
« Reply #4 on: November 25, 2015, 02:27:31 PM »
I think it looks good but I would consider upping the amount of munich light, swapping it for dark, or both upping the amount and swapping to dark.
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Offline blatz

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Re: 20% Munich + 4% caramunich too much for a stout?
« Reply #5 on: November 25, 2015, 02:30:34 PM »
I use dark Munich in most of my stouts now. It gives a deeper malt richness to the beer.

+1 - I just put about 15% dark munich in my RIS.

I also, years ago, made an all munich based stout as that is apparently the secret to Bells' Double Cream Stout.  It was delicious, in fact, maybe I need to revisit that one...
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Offline goschman

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Re: 20% Munich + 4% caramunich too much for a stout?
« Reply #6 on: November 25, 2015, 02:42:05 PM »
I have a dark beer finishing up now that is 85% munich light. It's way too early to tell but from the sample but I am surprised that it is not more malty.
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Up Next: Euro Pale, IPA

Offline PORTERHAUS

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Re: 20% Munich + 4% caramunich too much for a stout?
« Reply #7 on: November 26, 2015, 05:52:30 PM »
I agree with more Roast Barley over the Chocolate, but that's a matter of taste. Actually for something more Porter-ish I would probably use Black Patent over Roast Barley. I have also grown very fond of Pale Chocolate and/or Brown Malt in bigger dark beers. There's a lot of ways to get to what you want, so many choices out there. At first I was hesitant about the Caramunich, but for a bigger style beer I think is very fitting. I see it a lot in RIS. Although I have never used the Caramunich III, I like I and II.

On a side note, that German Pale Ale malt...is that Avengard Pale Ale malt? I have been thinking about trying some of that myself. My LHBS carries Briess 2 row, Briess Pale Ale malt, Muntons Marris Otter and the Avengard Pale Ale malt. Briess seems kind of bland to me, so the Avengard Pale Ale malt sounds interesting to try for beers not using Maris Otter of course.

Offline Al Hounos

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Re: 20% Munich + 4% caramunich too much for a stout?
« Reply #8 on: November 27, 2015, 02:28:47 AM »
Wow, all very useful and thoughtful suggestions, thanks everyone. This forum is quality.

I'd love to try dark munich, but unfortunately here in Korea I can only get light. Also, I can only get Weyermann or Briess, so the pale is Weyermann.

I too tend to prefer roast barley over chocolate, but I've made a lot of stout-y (roast barley-heavy) beers lately and wanted to try something milder.

I'm gonna bump up the munich to 33% and double the roast to 2.5%.

Original Gravity: 1.076
Final Gravity: 1.019
ABV (standard): 7.38%
IBU (tinseth): 55.35
SRM (morey): 46.46

FERMENTABLES:
2 kg - German - Pale Ale (51.9%)
1.25 kg - German - Munich Light (32.5%)
350 g - American - Chocolate (9.1%)
150 g - German - CaraMunich III (3.9%)
100 g - United Kingdom - Roasted Barley (2.6%)

HOPS:
18 g - Magnum, Type: Pellet, AA: 14, Use: Boil for 60 min, IBU: 55.35

MASH GUIDELINES:
1) Infusion, Temp: 68 C, Time: 60 min, Amount: 8.1 L

YEAST:
Wyeast - London Ale III 1318

« Last Edit: November 27, 2015, 02:32:29 AM by Al Hounos »

Offline muzak

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Re: 20% Munich + 4% caramunich too much for a stout?
« Reply #9 on: November 30, 2015, 04:41:15 PM »
I have a dark beer finishing up now that is 85% munich light. It's way too early to tell but from the sample but I am surprised that it is not more malty.

Gonna need an update on this when it's ready.

I've been mulling over the idea of a Stout with a high percentage of Munich.
John L.
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