Taste of Munich

Ingredients
1

I tasted the hydro sample of an Alt I bottled today.  This is the first time I’ve used Munich (and Spalter for that matter).

4lbs Munich
3lbs Pils
2lbs Dark Munich
1lbs Caramunich

1oz Perle at 60min
1oz Perle at 45min
1oz Spalter 1min

WY1007 fermented in mid-upper 50’s.

My question: Does Munich malt have a certain spiciness too it?  Perhaps its coming from the Spalter but it seems like the flavor could be coming from the malt.  There wasn’t really any hop aroma.  I’ll have to make a Pils with Spalter to get a sense of it.

2

sounds like the spalter - I go through 2-4bags of Munich a year, and I’ve never tasted what I would describe as spicy attributable to the malt - when I use Tettnang hops late, definitely, but not in dunkel, bock, oktoberfest, where I don’t use late hops.  YMMV.

3

I guess I’m probably just used to American hops late.  I’ll have to wait and see how it tastes when it’s done carbing up.

4

Munich malt has more bready, malty taste.
Generally you have Light Munich 6-8L and Dark Munich 8-15L even 20L.
Each one will have different taste

5

I have made Munich based beers where the young beer taste reminded me of hot sauce or buffalo wings. Not many brewers believed me when I posted this. But your spiciness can also come from the hops.

Kai

6

Maybe it’s just because it was a hydro sample.  I’ve just never had a late hop addition have a flavor like this.  That’s what I get for trying a recipe with too many new things in it.

I’m brewing a Pils next week that will use Tett which is supposed to be similar…

7

Comenting on the hops only.

Spalt is known for being spicy.  See page 111 of Brewing Classic Styles for a discussion.

Tettnanger is my favorite for a N. German Pils.  My Jever clone uses all Tett.

8

Should be bready, malty with a hint of toast. With more malt complexity the darker it gets.

9

now that’s just crazy talk  :wink: ;D

10

I’m thinking about mashing a half pound or so in a bag and boiling with a little bittering hops.  Then ferment and see what it tastes like.

What would the minimum mash time be for a small amount of grain? or is it the same for a full batch?

11

It will take the same amount of time.  Otherwise, we’d constantly be adjusting mash times based on grain amount!

12

Yeah, that was my initial thought but I thought.

13

I would go with more malty than bready, like a shortbead cookie maybe with a touch of syrup on it. :slight_smile:

14

After bottle conditioning the taste is alot different from the hydro sample.  Everything is coming togther.  Rich and malty sweet (slightly bitter but not as much as I was expecting).  More floral than spicy I think.  Haven’t found any buffalo wings yet but this one does have some pils in it.