Pale gold or deep gold Ale inquiry

Brewing Processes
1

what grains can I use to make a pale gold to deep golden ale?

what kind of taste should I expect ?

I’m trying to brainstorm a grain bill i can use for a new batch while my other one ferments.

2

pale gold - all pale malt

deep gold - 70-90% pale male, 10-30% Munich

3

thanks , I was considering munich malt, since it I heard it has some diastic power even though its a specialty malt, along with 2 row pale malt

i might also try  flaked rice and irish moss to fiddle with the body and look or the beer

4

Munich is a base malt, not a specialty…at least for many.  I’ve made a lot of 100% Munich beers.

5

wow i dint know that, Ive never used munich so i might try it out, thanks

6

100% Vienna would probably make a nice golden color

7

My golden lager is 77% Pils, 20% Munich, 3% CaraRed. Makes for a beautiful color and a nice Vienna-ish character with a little extra sweetness, kind of Sam Adams-y without the caramel.

8

Next mind blow is that not all Munichs are the same. Can be as different from maltster to maltster as any other grain. I use Best Malz and have used Great Western. They are night and day to me. Both excellent, just different.

9

Yep, and as you mention that’s pretty much true of any malt.  The variety of barley and the way it’s treated by the maltster make a huge difference

10

Which is why I puzzle at recipes for a specific beer, for example SNPA, that call for 2 Row and C40. I’m give it a little more credibility if they specify, for example, Great Western Washington Select Pale Malt and Breiss C40.

With just naming 2 Row and C40 you end up with the chatter of “I brewed it and it wasn’t close” “Really? I thought it was spot on…”

11

Revealing trade secrets, making unpaid endorsments… why aren’t they more forthcoming?  I say blame their lawyers!