Author Topic: CaraMunich II  (Read 1780 times)

Offline JJeffers09

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CaraMunich II
« on: December 28, 2016, 07:51:54 PM »
Is 13.7% / 1.25# too much for a 5 gallon batch in a Belgian pale ale?
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Offline denny

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Re: CaraMunich II
« Reply #1 on: December 28, 2016, 07:56:34 PM »
Not if the other ingredients balance it.
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Offline brewinhard

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Re: CaraMunich II
« Reply #2 on: December 28, 2016, 07:58:42 PM »
Not if the other ingredients balance it.

And the beer finishes appropriately dry for the style. Be sure to mash a bit lower for proper atttenuation especially if you have other cara malts or character malts included.

Offline JJeffers09

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Re: CaraMunich II
« Reply #3 on: December 28, 2016, 08:08:16 PM »
Trouble shooting a Belgian pale I made last month.

1.052OG
1.013FG
26.8IBUs
9.5ish SRM
5.1% ABV

55.8% Pils
30.6% Vienna
13.7% CaraMunich II
Styrian / 35min
Saaz / 10min
Willamette / 5 min

WLP570 BGA @ 65F for 3 days
ramped to 68f for 5 days
then crashed to 52f for 5 days

I cracked one last night and it was less than exciting...
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Offline brewinhard

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Re: CaraMunich II
« Reply #4 on: December 28, 2016, 08:13:17 PM »
Trouble shooting a Belgian pale I made last month.

1.052OG
1.013FG
26.8IBUs
9.5ish SRM
5.1% ABV

55.8% Pils
30.6% Vienna
13.7% CaraMunich II
Styrian / 35min
Saaz / 10min
Willamette / 5 min

WLP570 BGA @ 65F for 3 days
ramped to 68f for 5 days
then crashed to 52f for 5 days

I cracked one last night and it was less than exciting...

I find it somewhat difficult to nail the proper yeast profile for this style. You really have to play around with pitch rate, oxygenation, and ferment temp to hit it for the right balance.

As for the grains, I would personally split that caramunich II addition in half and use a character malt for the other half (biscuit or something along those lines). Just my 2 cents though.

Offline BrewBama

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CaraMunich II
« Reply #5 on: December 28, 2016, 08:27:06 PM »
Though I am sure there are numerous Belgian Pale recipes out there, My recipe for Belgian Pale calls for Pils, CaraMunich, and Biscuit. Not sure but maybe the Vienna vs the Biscuit is the issue? 


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« Last Edit: December 28, 2016, 08:34:48 PM by BrewBama »
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Offline JJeffers09

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Re: CaraMunich II
« Reply #6 on: December 28, 2016, 08:34:54 PM »
Agreed, I want to try 530 abbey for a spicier pale ale.  This one is missing a step in body and in yeast character for sure.
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Offline brewinhard

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Re: CaraMunich II
« Reply #7 on: December 28, 2016, 08:37:08 PM »
Agreed, I want to try 530 abbey for a spicier pale ale.  This one is missing a step in body and in yeast character for sure.

I have brewed many belgian styles of beer, and I still rarely "nail" my desired yeast profile in all of them. I find those yeast strains finicky to work with sometimes, as well as somewhat unpredictable even though I have brewed with some of them very often. Guess I'm just a crappy brewer.

Offline JJeffers09

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Re: CaraMunich II
« Reply #8 on: December 28, 2016, 09:30:56 PM »
Well then we will be crappy brewers together then I suppose.  I am wondering if the Vienna is just what ruined this beer.  This brew (because I wanted to try it again) is doughy, in a bad way.
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Offline beersk

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Re: CaraMunich II
« Reply #9 on: December 28, 2016, 10:17:59 PM »
Well then we will be crappy brewers together then I suppose.  I am wondering if the Vienna is just what ruined this beer.  This brew (because I wanted to try it again) is doughy, in a bad way.
Was this a low oxygen beer? Curious, I hear Vienna is like fresh dough when brewed low oxygen.
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Offline JJeffers09

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Re: CaraMunich II
« Reply #10 on: December 28, 2016, 10:35:57 PM »
No. but this is like flat biscuit dough and not as estery as I would like.

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Offline denny

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Re: CaraMunich II
« Reply #11 on: December 28, 2016, 10:40:03 PM »
No. but this is like flat biscuit dough and not as estery as I would like.

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Estery is gonna be from your yeast selection.  I don't know how 570 relates, but I like WY3787 (Westmalle) for mine.  How many IBU does it calc to?
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Offline JJeffers09

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Re: CaraMunich II
« Reply #12 on: December 28, 2016, 10:51:37 PM »
I lied, 25.7 was the new recipe, this one is 26.8IBUs with 1.052OG

*Edit - I need to swap out my saaz for kazbek.  I want this to have an extra spice character, and I need to get the right strain.

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« Last Edit: December 29, 2016, 04:24:36 AM by JJeffers09 »
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Offline JJeffers09

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Re: CaraMunich II
« Reply #13 on: December 29, 2016, 04:29:01 AM »
Maybe I should kick in 3522. I can build up a big starter of it and try it on the BGSA and the pale....
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Offline Hand of Dom

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Re: CaraMunich II
« Reply #14 on: December 29, 2016, 02:52:33 PM »
WLP530 is my favourite yeast for Belgian styles (non-saison).
Dom

Currently drinking - Amarillo saison
Currently fermenting - Pale ale 1 - 2017