Also people have posted success fermenting the bohemian lager strain at warmer temps. It stays pretty clean from what has been posted.
Something like a Bock or Munich Dunkel with its rich malty character may work well with a warmer lager yeast fermentation. just a thought!
denny
March 15, 2012, 3:29pm
23
majorvices:
denny:
bluesman:
Dopplebock or Bock would’ve been my first choice had he wanted to do a lager that’s why I suggested an alt. I do agree with Keith that a mock DBock or Bock would lend a better perception of the aroma and flavor of straight Munich, but I think he can also get a pretty good feel for it in an alt. Plus I think the alt would render an overall better beer per style because of the yeast factor, IMO. So all is fair in brewing and fermentation.
Either way would give you what you’re looking for at the end of the day.
Which probably means someone got started drinking early. ;D
I basically agree with both you and Keith. Il just had to give him some crap!
Sent from my iPad using Tapatalk HD
Actually, due to my work schedule, I haven’t had a beer in 5 days. Maybe THAT’S what did it! Fortunately, I finally have a day off.
dannyjed
March 15, 2012, 9:30pm
24
I made a Belgian Ale with 80% Munich and it came out great.
My last Amber ale was 62% munich malt. The rest was 2-Row and C-120 and hopped with all cascade. Very tasty at bottling time.
roguejim
March 17, 2012, 8:47pm
26
Good post.
An acquaintance of mine picked me up a sack of Gambrinus 30L munich. I wanted the lighter munich, but he didn’t know any better. What do I do with a munich that is 30L?
denny
March 18, 2012, 3:58pm
27
Use it for compost. I ruined a couple batches using that malt at about 40%. At the very least, use it sparingly.