# A question regarding Munich and wheat beers **URL:** \ **Category:** Brewing Processes\ **Created:** [March 31, 2015, 11:41am UTC](https://forum.homebrewersassociation.org/t/a-question-regarding-munich-and-wheat-beers/19620 "2015-03-31T11:41:22Z")\ **Posts on this page:** 19\ **Page:** 1
**Author:** ![rckymtnskibum](https://avatars.discourse-cdn.com/v4/letter/r/7ba0ec/32.png) [@rckymtnskibum](https://forum.homebrewersassociation.org/u/rckymtnskibum)\ **Post date:** [March 31, 2015, 11:41am UTC](https://forum.homebrewersassociation.org/t/a-question-regarding-munich-and-wheat-beers/19620/1 "2015-03-31T11:41:22Z")
Good morning everyone! I am diving back into wheat beers this summer, and I am currently building the version 1 recipe. I was wondering what everyone thought about adding a bit (~5%) of Munich malt into my recipe. It was suggested to me but I’m unsure. Thanks in advance! Cheers ---
**Author:** ![majorvices](https://sea1.discourse-cdn.com/brewersassociation/user_avatar/forum.homebrewersassociation.org/majorvices/32/12825_2.png) [@majorvices](https://forum.homebrewersassociation.org/u/majorvices)\ **Post date:** [March 31, 2015, 11:44am UTC](https://forum.homebrewersassociation.org/t/a-question-regarding-munich-and-wheat-beers/19620/2 "2015-03-31T11:44:20Z")
Sure, you can add Munich to just about any beer. It will enhance the fullness and maltiness of the beer. At 5% you will get minimal color contributions. ---
**Author:** ![morticaixavier](https://avatars.discourse-cdn.com/v4/letter/m/eb9ed0/32.png) [@morticaixavier](https://forum.homebrewersassociation.org/u/morticaixavier)\ **Post date:** [March 31, 2015, 11:55am UTC](https://forum.homebrewersassociation.org/t/a-question-regarding-munich-and-wheat-beers/19620/3 "2015-03-31T11:55:24Z")
I love adding munich to recipes. It’s kind of my version of adding crystal malt. I haven’t added it to a hefe but I add a bit to my wit beer and a bit to most other recipes. I say go for it. Then tell us what you think! ---
**Author:** ![jonhughey\_att.net](https://sea1.discourse-cdn.com/brewersassociation/user_avatar/forum.homebrewersassociation.org/jonhughey_att.net/32/6277_2.png) [@jonhughey\_att.net](https://forum.homebrewersassociation.org/u/jonhughey_att.net)\ **Post date:** [March 31, 2015, 12:00pm UTC](https://forum.homebrewersassociation.org/t/a-question-regarding-munich-and-wheat-beers/19620/4 "2015-03-31T12:00:38Z")
> [@morticaixavier](#): > > I love adding munich to recipes. It’s kind of my version of adding crystal malt. ^^^^  Same here. ---
**Author:** ![erockrph](https://sea1.discourse-cdn.com/brewersassociation/user_avatar/forum.homebrewersassociation.org/erockrph/32/13330_2.png) [@erockrph](https://forum.homebrewersassociation.org/u/erockrph)\ **Post date:** [March 31, 2015, 4:07pm UTC](https://forum.homebrewersassociation.org/t/a-question-regarding-munich-and-wheat-beers/19620/5 "2015-03-31T16:07:37Z")
> [@](#): > > > [@morticaixavier](#): > > > > I love adding munich to recipes. It’s kind of my version of adding crystal malt. > > ^^^^  Same here. +2 - I use either Munich or Aromatic in a lot of beers to turn up the volume on the malt a bit. 5-10% of Munich in a hefe sounds reasonable. ---
**Author:** ![gsandel](https://avatars.discourse-cdn.com/v4/letter/g/f14d63/32.png) [@gsandel](https://forum.homebrewersassociation.org/u/gsandel)\ **Post date:** [March 31, 2015, 6:14pm UTC](https://forum.homebrewersassociation.org/t/a-question-regarding-munich-and-wheat-beers/19620/6 "2015-03-31T18:14:44Z")
+3 A little Munich is sort of a secret ingredient to give it a little more complexity sans sweetness without sacrifice of too much attenuation. ---
**Author:** ![rckymtnskibum](https://avatars.discourse-cdn.com/v4/letter/r/7ba0ec/32.png) [@rckymtnskibum](https://forum.homebrewersassociation.org/u/rckymtnskibum)\ **Post date:** [March 31, 2015, 6:36pm UTC](https://forum.homebrewersassociation.org/t/a-question-regarding-munich-and-wheat-beers/19620/7 "2015-03-31T18:36:36Z")
Thanks for the input everyone! I really appreciate all the help. I know it may be bad form but I also wanted to get your thoughts on WYeast 3638 for wheats? ---
**Author:** ![erockrph](https://sea1.discourse-cdn.com/brewersassociation/user_avatar/forum.homebrewersassociation.org/erockrph/32/13330_2.png) [@erockrph](https://forum.homebrewersassociation.org/u/erockrph)\ **Post date:** [March 31, 2015, 7:06pm UTC](https://forum.homebrewersassociation.org/t/a-question-regarding-munich-and-wheat-beers/19620/8 "2015-03-31T19:06:41Z")
> [@rckymtnskibum](#): > > Thanks for the input everyone! I really appreciate all the help. I know it may be bad form but I also wanted to get your thoughts on WYeast 3638 for wheats? I love it. It is my go-to hefe strain. It gives some sweet spice (hints of vanilla/sweet cinnamon), along with the usual banana/clove. Don’t overpitch and ferment around 66F for a balanced clove/banana character. Higher temps give more banana and lower temps tend to mute the flavor profile. ---
**Author:** ![duboman](https://sea1.discourse-cdn.com/brewersassociation/user_avatar/forum.homebrewersassociation.org/duboman/32/5890_2.png) [@duboman](https://forum.homebrewersassociation.org/u/duboman)\ **Post date:** [March 31, 2015, 8:36pm UTC](https://forum.homebrewersassociation.org/t/a-question-regarding-munich-and-wheat-beers/19620/9 "2015-03-31T20:36:31Z")
> [@erockrph](#): > > > [@rckymtnskibum](#): > > > > Thanks for the input everyone! I really appreciate all the help. I know it may be bad form but I also wanted to get your thoughts on WYeast 3638 for wheats? > > I love it. It is my go-to hefe strain. It gives some sweet spice (hints of vanilla/sweet cinnamon), along with the usual banana/clove. Don’t overpitch and ferment around 66F for a balanced clove/banana character. Higher temps give more banana and lower temps tend to mute the flavor profile. +1, that’s exactly where I ferment it as well for the balanced flavor profile ---
**Author:** ![rckymtnskibum](https://avatars.discourse-cdn.com/v4/letter/r/7ba0ec/32.png) [@rckymtnskibum](https://forum.homebrewersassociation.org/u/rckymtnskibum)\ **Post date:** [April 1, 2015, 1:33am UTC](https://forum.homebrewersassociation.org/t/a-question-regarding-munich-and-wheat-beers/19620/10 "2015-04-01T01:33:37Z")
> [@erockrph](#): > > > [@rckymtnskibum](#): > > > > Thanks for the input everyone! I really appreciate all the help. I know it may be bad form but I also wanted to get your thoughts on WYeast 3638 for wheats? > > I love it. It is my go-to hefe strain. It gives some sweet spice (hints of vanilla/sweet cinnamon), along with the usual banana/clove. Don’t overpitch and ferment around 66F for a balanced clove/banana character. Higher temps give more banana and lower temps tend to mute the flavor profile. What rate would you consider to be overpitching? With the predicted OG I normally go one smack pack. Is this too much, too little, or just right? Should I ask goldilocks? Just kidding thanks for the help! ---
**Author:** ![erockrph](https://sea1.discourse-cdn.com/brewersassociation/user_avatar/forum.homebrewersassociation.org/erockrph/32/13330_2.png) [@erockrph](https://forum.homebrewersassociation.org/u/erockrph)\ **Post date:** [April 1, 2015, 3:39am UTC](https://forum.homebrewersassociation.org/t/a-question-regarding-munich-and-wheat-beers/19620/11 "2015-04-01T03:39:12Z")
> [@rckymtnskibum](#): > > > [@erockrph](#): > > > > > [@rckymtnskibum](#): > > > > > > Thanks for the input everyone! I really appreciate all the help. I know it may be bad form but I also wanted to get your thoughts on WYeast 3638 for wheats? > > > > I love it. It is my go-to hefe strain. It gives some sweet spice (hints of vanilla/sweet cinnamon), along with the usual banana/clove. Don’t overpitch and ferment around 66F for a balanced clove/banana character. Higher temps give more banana and lower temps tend to mute the flavor profile. > > What rate would you consider to be overpitching? With the predicted OG I normally go one smack pack. Is this too much, too little, or just right? Should I ask goldilocks? Just kidding thanks for the help! For a 5-gallon batch at around 1.050 OG, I pitch one smack pack with no starter. That’s a little under what the yeast calculators recommend, but I’m happy with the results. ---
**Author:** ![majorvices](https://sea1.discourse-cdn.com/brewersassociation/user_avatar/forum.homebrewersassociation.org/majorvices/32/12825_2.png) [@majorvices](https://forum.homebrewersassociation.org/u/majorvices)\ **Post date:** [April 1, 2015, 11:09am UTC](https://forum.homebrewersassociation.org/t/a-question-regarding-munich-and-wheat-beers/19620/12 "2015-04-01T11:09:52Z")
> [@erockrph](#): > > > [@rckymtnskibum](#): > > > > > [@erockrph](#): > > > > > > > [@rckymtnskibum](#): > > > > > > > > Thanks for the input everyone! I really appreciate all the help. I know it may be bad form but I also wanted to get your thoughts on WYeast 3638 for wheats? > > > > > > I love it. It is my go-to hefe strain. It gives some sweet spice (hints of vanilla/sweet cinnamon), along with the usual banana/clove. Don’t overpitch and ferment around 66F for a balanced clove/banana character. Higher temps give more banana and lower temps tend to mute the flavor profile. > > > > What rate would you consider to be overpitching? With the predicted OG I normally go one smack pack. Is this too much, too little, or just right? Should I ask goldilocks? Just kidding thanks for the help! > > For a 5-gallon batch at around 1.050 OG, I pitch one smack pack with no starter. That’s a little under what the yeast calculators recommend, but I’m happy with the results. \ Big “depends” here. Better make sure you yeast is super fresh. If it is even half way to the exp date you would be better off “waking it up” with a starter. On my German wheat beers I prefer the results (more balanced clove/banana as opposed to heavily leaning banana) so I pitch at 58 degrees and use a starter. ---
**Author:** ![chumley](https://sea1.discourse-cdn.com/brewersassociation/user_avatar/forum.homebrewersassociation.org/chumley/32/12153_2.png) [@chumley](https://forum.homebrewersassociation.org/u/chumley)\ **Post date:** [April 1, 2015, 4:23pm UTC](https://forum.homebrewersassociation.org/t/a-question-regarding-munich-and-wheat-beers/19620/13 "2015-04-01T16:23:40Z")
I have tried brewing a 50% Munich malt/50% wheat malt ale with a neutral yeast on a couple of occasions, and have been pleased with the results.  But its more of a cold weather beer, at least for my taste (I brew them for consumption around Christmas). ---
**Author:** ![mabrungard](https://sea1.discourse-cdn.com/brewersassociation/user_avatar/forum.homebrewersassociation.org/mabrungard/32/12430_2.png) [@mabrungard](https://forum.homebrewersassociation.org/u/mabrungard)\ **Post date:** [April 1, 2015, 5:04pm UTC](https://forum.homebrewersassociation.org/t/a-question-regarding-munich-and-wheat-beers/19620/14 "2015-04-01T17:04:53Z")
Is everyone aware that a Dunkelweizen is typically composed of at least 50% wheat malt and the remainder is Munich malt (with maybe a touch of Carafa for color)? ---
**Author:** ![chumley](https://sea1.discourse-cdn.com/brewersassociation/user_avatar/forum.homebrewersassociation.org/chumley/32/12153_2.png) [@chumley](https://forum.homebrewersassociation.org/u/chumley)\ **Post date:** [April 1, 2015, 5:39pm UTC](https://forum.homebrewersassociation.org/t/a-question-regarding-munich-and-wheat-beers/19620/15 "2015-04-01T17:39:19Z")
Well, I am, but I don’t like to use funky German wheat beer yeasts in mine, so I call it Munich wheat.  I suppose I could call it American dunkelweizen,  but that seems a little gimmicky (kind of like India pale lager).  8) ---
**Author:** ![curtism1234](https://avatars.discourse-cdn.com/v4/letter/c/f475e1/32.png) [@curtism1234](https://forum.homebrewersassociation.org/u/curtism1234)\ **Post date:** [April 1, 2015, 5:58pm UTC](https://forum.homebrewersassociation.org/t/a-question-regarding-munich-and-wheat-beers/19620/16 "2015-04-01T17:58:51Z")
When I did one of my american wheats, I think I did 40% 2 row 40% wheat 10% Vienna 10% Munich It turned out good if you’re looking for that bready flavor ---
**Author:** ![majorvices](https://sea1.discourse-cdn.com/brewersassociation/user_avatar/forum.homebrewersassociation.org/majorvices/32/12825_2.png) [@majorvices](https://forum.homebrewersassociation.org/u/majorvices)\ **Post date:** [April 2, 2015, 11:02am UTC](https://forum.homebrewersassociation.org/t/a-question-regarding-munich-and-wheat-beers/19620/17 "2015-04-02T11:02:10Z")
> [@mabrungard](#): > > Is everyone aware that a Dunkelweizen is typically composed of at least 50% wheat malt and the remainder is Munich malt (with maybe a touch of Carafa for color)? Yes, that crossed my mind at the beginning of this post but I assumed he was just talking about a small percentage in a standard hefewezien. I also like to use dark wheat in my dunkels weizen. ---
**Author:** ![rckymtnskibum](https://avatars.discourse-cdn.com/v4/letter/r/7ba0ec/32.png) [@rckymtnskibum](https://forum.homebrewersassociation.org/u/rckymtnskibum)\ **Post date:** [April 2, 2015, 11:07am UTC](https://forum.homebrewersassociation.org/t/a-question-regarding-munich-and-wheat-beers/19620/18 "2015-04-02T11:07:20Z")
> [@majorvices](#): > > > [@mabrungard](#): > > > > Is everyone aware that a Dunkelweizen is typically composed of at least 50% wheat malt and the remainder is Munich malt (with maybe a touch of Carafa for color)? > > Yes, that crossed my mind at the beginning of this post but I assumed he was just talking about a small percentage in a standard hefewezien. I also like to use dark wheat in my dunkels weizen. I forgot about the Dunkel. [emoji15] I might have to make one of those as well this summer/fall. I really appreciate all the knowledge. ---
**Author:** ![erockrph](https://sea1.discourse-cdn.com/brewersassociation/user_avatar/forum.homebrewersassociation.org/erockrph/32/13330_2.png) [@erockrph](https://forum.homebrewersassociation.org/u/erockrph)\ **Post date:** [April 2, 2015, 1:44pm UTC](https://forum.homebrewersassociation.org/t/a-question-regarding-munich-and-wheat-beers/19620/19 "2015-04-02T13:44:08Z")
> [@rckymtnskibum](#): > > > [@majorvices](#): > > > > > [@mabrungard](#): > > > > > > Is everyone aware that a Dunkelweizen is typically composed of at least 50% wheat malt and the remainder is Munich malt (with maybe a touch of Carafa for color)? > > > > Yes, that crossed my mind at the beginning of this post but I assumed he was just talking about a small percentage in a standard hefewezien. I also like to use dark wheat in my dunkels weizen. > > I forgot about the Dunkel. [emoji15] I might have to make one of those as well this summer/fall. I really appreciate all the knowledge. Dunkelweizen is a great fall beer. It’s also a good base for a spiced beer if you want to do something a bit different. Vanilla and cinnamon are really nice additions if you don’t overdo it.