I have a house porter that I love but was thinking of adding some Munich malt? Anyone have an opinion on if and how much? This is the malt bill that I’m pretty happy with as it is. Just like to experiment.
11lb. 2row pale
1lb crystal 40
1lb Chocolate malt
8oz flaked barley
4oz black patent malt
1oz roasted barley
I can’t really comment on the Munich addition, other than to say: it’s your beer, make the way you like. Regarding the grain bill, I’m a bit of a traditionalist and porters happen to be one of my favorite styles. I have found the additions Brown Malt to the grain bill really adds that nice roasted flavor in a porter. I typically add about 8 oz. in a Brown Porter and a bit more in a Robust Porter. Works really well IMO.
I personally like Munich Malt and I substitute it for lower crystal malt regularly. It all depends on what you are seeking. Sub it in your recipe at say a pounder so with a pound or so less of the 2 row or just add it in at the amount you feel comfortable with - it’s your batch and I am sure you will find it drinkable, if not terribly different.
You can find numerous recipe examples by extremely successful brewers for various Porters (Robust, Baltic, etc) with and without Munich.
If I use regular pale malt as the base I normally add some munich but I prefer using maris otter as a base in which case I leave it out. For my tastes pale + munich is a close approximation of maris otter and adding munich to maris otter puts the beer a little out of balance.
However, if you’re happy with your current recipe then why change it?
I just like to change things up?
It works great in a Baltic Porter.
Definitely Munich in a porter! I worked on a porter recipe I liked for years and it finally came together when I added some Munich.
I throw 2 lbs (18.6%) into my porter and it gives it a little extra something I think. My recipe isn’t wildly different from yours either, so I think it would work quite nicely.
Munich is great. I’d use it up to about 10-15% of the total grain.
People like it subbed for part of two row, or instead of Crystal?
2 row, for sure. You might cut back the crystal a bit, but your choice. But I’d definitely eliminate the black patent.
I’ve posted this article before, it’s helpful, and yes, +1 to Munich in a porter.
Love munich in a porter. I honestly would love to use it as 100% of the base malt.
Just used it in a Baltic Porter. 27% of grain bill. By all means, yes.
Go for it. I used it at 22% in my last porter. Delish.