I’m thinking of brewing some lagers but most of the recipes I’ve found have Munich malt in them and I don’t have any right now. I do have 5 lbs of Vienna. What would I get if I did 75% pilsner malt with 25% vienna, Hallertau hops and WLP833? I was going to do a bock but like I said, Munich keeps coming up.
Thanks
munich is pretty much the malt you need to make a traditional bock or doppelbock.
75%Pils malt 25%Vienna to mid high 60’s gravity will get you a golden maibock, which is what Glissade from Sierra Nevada is if you have ever had?
Absolutely - a good bock or doppelbock recipe can be 100% munich to the gravity specific to the style. What you have is not a traditional bock, but as Blatz says, is a blonde or maibock.
I find Vienna malt to taste “drier” than Munich. Great malt, but not a sub for Munich.
I agree, Vienna is not a sub for Munich, but that doesn’t mean your proposed beer will be bad. I say go for it.
this is almost right up the alley of the ingredients listed as a helles bock/maibock " base of pils and/or vienna with some munich to add carachter. (although much less than in a traditional bock)…" so i would think of it along those lines if you really need to give it a style. (which i wouldn’t fret) i could also think of it as a cross between a dortmunder and a vienna/marzen as well. i put this combo along with some rye in my strawberry rhubarb and rye beer.
+1
A Maibock would fit your bill.
Munich is “liquid breadlike” maltiness whereas Vienna is a “toasty” maltiness. Vienna lends a dryer perception. I think Vienna is a little more aromatic but it will depend on your malt quality.
IMO Munich is more aromatic.
“Aromatic” or “Melanoiden” malts are sometimes called “Super Munich.”
You might be able to fool a few people with Vienna and a healthy percentage of Aromatic or Melanoiden and a touch of darker base malts (e.g., Victory) and/or caramel malts, but it is usually better to just use Munich for the styles mentioned above.
It’s like cooking with butter, IMO. If the recipe calls for butter, you usually won’t get the same result with margarine.