[kgs]

Basically a 3.5-gallon batch scaled down from Sean Terrill's. Look about right? Another homebrewer thought the Munich should be scaled back a tad.

Recipe Specifications
--------------------------
Batch Size: 3.50 gal     
Boil Size: 5.00 gal
Estimated OG: 1.064 SG
Estimated Color: 8.1 SRM
Estimated IBU: 62.2 IBU
Brewhouse Efficiency: 70.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount        Item                                      Type         % or IBU     
7.50 lb       Pale Malt (2 Row) US (2.0 SRM)            Grain        84.27 %       
1.00 lb       Munich 10L (Briess) (10.0 SRM)            Grain        11.24 %       
0.40 lb       Caramel Malt - 40L (Briess) (40.0 SRM)    Grain        4.49 %       
0.75 oz       Centennial [8.70 %]  (60 min)             Hops         31.6 IBU     
0.64 oz       Centennial [8.70 %]  (Dry Hop 7 days)     Hops          -           
0.75 oz       Centennial [8.70 %]  (20 min)             Hops         19.1 IBU     
0.75 oz       Centennial [8.70 %]  (10 min)             Hops         11.5 IBU     
0.64 oz       Centennial [8.70 %]  (0 min) (Aroma Hop-StHops          -           
1/2 tsp       Gypsum (Calcium Sulfate) (Mash 60.0 min)  Misc                       
1 Pkgs        American Ale II (Wyeast Labs #1272) [Starter]               


Mash Schedule: Single Infusion, Medium Body
Total Grain Weight: 8.90 lb
----------------------------
Single Infusion, Medium Body
Step Time     Name               Description                         Step Temp     
60 min        Mash In            Add 13.35 qt of water at 161.7 F    152.0 F       
10 min        Mash Out           Add 6.23 qt of water at 206.4 F     168.0 F       

[maxieboy]

I'm glad you're going to do this beer! It's a great recipe, IMO. Looks to be scaled right. I think it was me who commented on the Munich. I thought it lent a tick too much color and maltiness as compared to the real thing. A great beer nonetheless! I did a rebrew subbing(I thought) Vienna for the Munich and dickchimped it big time. Turns out I used Victory. &^%%$! Brewing it again tomorrow, this beer is too good to not have on tap all the time. Good luck!

[kgs]

I'm glad you're going to do this beer! It's a great recipe, IMO. Looks to be scaled right. I think it was me who commented on the Munich. I thought it lent a tick too much color and maltiness as compared to the real thing. A great beer nonetheless! I did a rebrew subbing(I thought) Vienna for the Munich and dickchimped it big time. Turns out I used Victory. &^%%$! Brewing it again tomorrow, this beer is too good to not have on tap all the time. Good luck!

Another brewing friend recommended keeping the Munich but dialing it back 50% (for the same reasons you cited). I look forward to hearing how your rebrew goes!

[gordonstrong]

Can you get German Munich malt instead of Briess?  I would think that would have a positive flavor impact.

[kgs]

Can you get German Munich malt instead of Briess?  I would think that would have a positive flavor impact.

If I can't get it locally I am sure I can buy it online. Thanks Gordon.

[blatz]

Can you get German Munich malt instead of Briess?  I would think that would have a positive flavor impact.

If I can't get it locally I am sure I can buy it online. Thanks Gordon.

that should help immensely, even with the small amount.  Briess Munich = FAIL.

[maxieboy]

Pitched on 10g a couple of hrs. ago. Hit the #s, smooth brewday. I am now wondering if the LHBS botched what was supposed to be Vienna malt on the last brew of this recipe. IDK...

[a10t2]

If your Munich malt is really ~10L, I'd scale back to roughly two-thirds of what the recipe calls for. The Munich I use is ~7L. Or you could switch it for Vienna, as long as it's in roughly the right color range.

[kgs]

Can you get German Munich malt instead of Briess?  I would think that would have a positive flavor impact.

If I can't get it locally I am sure I can buy it online. Thanks Gordon.

that should help immensely, even with the small amount.  Briess Munich = FAIL.

Like this? http://www.northernbrewer.com/brewing/german-munich.html

[gordonstrong]

Yes.  Durst, Weyermann, and Best are some of the maltsters I've used.  There are probably others.  There are typically two types, light and dark.  You want the light, which is 8-10L, rather than 16-20L.  If it doesn't say what type, it's usually light.  You have the right one.