I’m planning on making the Belgian IPA recipe from Gordon’s Modern Homebrew Recipes book. The grain bill calls for 21% of Vienna malt but I’ve got 55 lb of Munich malt I want to use. I’m thinking about reducing the percentage to 15% with Munich and making up the rest with Pils malt. How will the flavor profile differ?
The 15% Munich will work just fine. To me Vienna is a little toastier/breadier where Munich is a little more malty rich. It’ll work well.
The beer wll be maltier and not as dry.
Why not as dry? If I mash low and put in the requisite 14% sugar shouldn’t it be just as dry? I could see the maltiness being elevated though.
Keep in mind your color difference (lovibond on grain to final SRM in beer) when switching those malts as well and cutting %'s with your pilsner.
The beer will come out just fine and I highly doubt one would taste that much of a difference in the swap of those malts especially with the large amount of hops and yeast esters/phenols.
I think it will be good but I might consider dropping the munich a bit more. Maybe 10-12%
Also keep in mind that many of Gordons’ recipes in that book are for 6.5 gallons post boil. So less (as stated above) might be needed to hit the same color and maltiness.
My perception of Vienna is that it tastes drier than Munich
I get that too, but I wonder if it is because it comes across more toasty than munich?
I agree with you and Denny on the flavor. Regardless of mash schedule, it ends up tasting ‘drier’. I thought it was just me. 