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Author Topic: Vienna Malt instead of Munich  (Read 5982 times)

Offline gmac

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Vienna Malt instead of Munich
« on: October 13, 2011, 08:58:04 am »
I'm thinking of brewing some lagers but most of the recipes I've found have Munich malt in them and I don't have any right now.  I do have 5 lbs of Vienna.  What would I get if I did 75% pilsner malt with 25% vienna, Hallertau hops and WLP833?  I was going to do a bock but like I said, Munich keeps coming up.
Thanks
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Offline blatz

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Re: Vienna Malt instead of Munich
« Reply #1 on: October 13, 2011, 09:07:37 am »
munich is pretty much the malt you need to make a traditional bock or doppelbock.

75%Pils malt 25%Vienna to mid high 60's gravity will get you a golden maibock, which is what Glissade from Sierra Nevada is if you have ever had?

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Offline majorvices

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Re: Vienna Malt instead of Munich
« Reply #2 on: October 13, 2011, 09:24:09 am »
Absolutely - a good bock or doppelbock recipe can be 100% munich to the gravity specific to the style. What you have is not a traditional bock, but as Blatz says, is a blonde or maibock.
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Offline denny

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Re: Vienna Malt instead of Munich
« Reply #3 on: October 13, 2011, 09:26:47 am »
I find Vienna malt to taste "drier" than Munich.  Great malt, but not a sub for Munich.
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Offline tschmidlin

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Re: Vienna Malt instead of Munich
« Reply #4 on: October 13, 2011, 10:07:57 am »
I agree, Vienna is not a sub for Munich, but that doesn't mean your proposed beer will be bad.  I say go for it.
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Tom Schmidlin

Offline weithman5

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Re: Vienna Malt instead of Munich
« Reply #5 on: October 13, 2011, 10:44:35 am »
this is almost right up the alley of the ingredients listed as a helles bock/maibock  " base of pils and/or vienna with some munich to add carachter. (although much less than in a traditional bock)..." so i would think of it along those lines if you really need to give it a style.  (which i wouldn't fret) i could also think of it as a cross between a dortmunder and a vienna/marzen as well. i put this combo along with some rye in my strawberry rhubarb and rye beer.
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Offline bluesman

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Re: Vienna Malt instead of Munich
« Reply #6 on: October 13, 2011, 10:51:13 am »
Quote from: blatz on October 13, 2011, 09:07:37 am
75%Pils malt 25%Vienna to mid high 60's gravity will get you a golden maibock, which is what Glissade from Sierra Nevada is if you have ever had?

+1

A Maibock would fit your bill.

Munich is "liquid breadlike" maltiness whereas Vienna is a "toasty" maltiness. Vienna lends a dryer perception. I think Vienna is a little more aromatic but it will depend on your malt quality.
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Offline majorvices

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Re: Vienna Malt instead of Munich
« Reply #7 on: October 14, 2011, 03:37:13 am »
IMO Munich is more aromatic.
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Offline richardt

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Re: Vienna Malt instead of Munich
« Reply #8 on: October 14, 2011, 04:11:06 pm »
"Aromatic" or "Melanoiden" malts are sometimes called "Super Munich."

You might be able to fool a few people with Vienna and a healthy percentage of Aromatic or Melanoiden and a touch of darker base malts (e.g., Victory) and/or caramel malts, but it is usually better to just use Munich for the styles mentioned above.

It's like cooking with butter, IMO.  If the recipe calls for butter, you usually won't get the same result with margarine.
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