Has anybody ever tried using munich instead of pale malt as the base for a stout? Is there any reason it wouldn’t work? Seems to me like it would make a really nice malty tasting beer.
I’ve never thought about doing that! Personally, I’m hung up on the extra cost (I’m super frugal). Go for it! I’d like to hear how it turns out.
G
I think it should work. the munich isn’t as diastaticly powerful as pale malt so if you’re using much in the way of non-diastatic adjuncts besides roast grain you might want to include a bit of pale malt for enzymes. Or mash longer
A few weeks back I posted something about using a substantial proportion of Best Dark Munich in a 1.050ish dry stout as being the best dry(ish) stout I ever tasted. You could certainly go 100% Munich, but as mort says, a little pils might help dry the beer our some.
Still have that beer on tap, on nitro, and it is wonderful! Have 5 gallons in a pin I am saving to put on beer engine for St. Patties Day.
Here’s the thread. Recipe is posted (note: it’s not the first recipe I posted)
https://www.homebrewersassociation.org/forum/index.php?topic=18247.0
yep. its tasty. bell’s double cream stout does it.
here’s a link to the one I did back in '10. http://forum.northernbrewer.com/viewtopic.php?f=4&t=89955&p=829148&hilit=stout+munich#p829148 haven’t made that in a while, but only because I’ve been digging my american style oatmeal stout lately. maybe I’ll did that out of the archives soon.
I have the opinion that the light Munich malt is similar to English Mild malt. I’ve used that in several beers and substituted as necessary when the LHBS is out of one or the other.
Sounds like a great idea to me! I don’t brew much stout but that makes me want to.
I wish I could find some organic light munich malt. The Organic stuff both from Weirmann and gambrinus is 10L so dark munich. stil great stuff but I would like to try some of the 5-7l stuff.
Weyermann Munich I is around 7L correct? Is the organic stuff darker then? I am just curious…
the stuff I have found is ~10L or munich II range
Got ya
I made a Dusseldorf Style Altbier with Munich as the base malt and it scored a silver medal at a local homebrew competition. I was doing an experiment with it to see how it would turn out. Changed a few ingredients around and still ended up with a great beer.
Works well for alt, huh? My standard alt recipe is about 70=80% Munich, but I also make one that’s all Munich.
+1. Gotta love the Munich in alt !
Even though, as far as I can find out, the Germans don’t use it! Oh, well, I’m not in Germany!
Exactly, but I sure like the end result well enough !