I find myself with about 70 pounds of Munich malt. all light. Anyone got a good recipe to use this as a base malt for a 10 gallon system. I’m looking to use 20-25 of the Munich per batch. I have a pretty good selection of specialty malts, so all suggestions are welcome…
My favorite beer styles are Ambers, IPA’s, Reds. But would sure like to try a lager, but Munich is probably to dark for that, eh?
Not all light Munich are the same. Who’s light Munich and what is the Lovibond rating?
so what do you think munich is used for??
bocks, dunkels, fest biers all use munich, with the former 2 using it up to 100% of the grist.
As MDixon said - more info is needed.
It makes a fantastic lager as 100% of the grist.
I also use at least some in practically every ale I make as well, and have always used a hefty proportion of it in my Wee Heavy…there’s probably no good reason not to use 100% there too.
Experiment !!!
Besides the fact that it’s your beer, there are no rules anyway, at least none worth slavishly adhering to (except for maybe sanitation).
i have always wanted to do 100% munich with german alt yeast. although waiting four weeks for it to lager is a long time!
i will be trying a 100% dark munich in a few weeks. that should be tasty!
The trick to making the waiting more palatable is to make sure you’ve got plenty of other homebrews on tap
In addition to the lagers that have already been mentioned, I use 20-25% in ambers and IPAs, and sometimes 5-10% in things like a porter or stout that I want to have a nice complex malt character.
Munich I is like Frank’s Red Hot. I put that #### in everything.
i put frank’s red hot in almost everything as well. like it much better than tabasco. never brewed with it so now how about a recipe with
munich malt
starch packing peanuts (i am determined to try them sometime)
and frank’s red hot.
maybe some day but
if you don’t hear from me. it didn’t work.
+1000
Brew a lot and brew often. I’m really big on well aged brews so I usually alternate between brewing a batch of my everyday ‘house’ ale and a batch or two of things that benefit from long aging. That way, there’s always something around that helps me keep my mitts of those certain brews that are undergoing the good magic that happens with aging.
I know all those used Munich, I didn’t know they used that %. Thanks.
thanks everyone! this forum is great.
+100.
One maltster’s Light Munich might be 7L and another’s 10. One maltster’s Dark Munich might be 10 and another’s 20.