Good luck! I had a successful brew day on Saturday, and am hoping to have this on-tap by end of January or so.
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in its true form like this, its one of the really underused styles. i am still working out what i want using more than 50% munich in a lager beer and having it malt focused. 3 beers from now is likely going to be a ~1.06 munich heavy lager beer
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I’m running Omega West Coast Ale at the moment and I’d like to knock out a couple more batches before retiring it .. a blonde ale, a sort of amber ale with Northern Brewer and a Pale Ale. Cheers Beerheads.
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FINALLY getting to brew my Oatmeal Stout today Mashing right now
For 5 gal in keg
5lbs Crisp MO #19
3lbs Old fashioned flaked oats
1lb Vienna malt
1lb Munich malt
1lb UK chocolate malt
0.5 lb Melanoidin malt
0.5 lb Roasted barley
0.25 lb Debittered black malt
Bitter to 20 IBU’s
Est OG 1.051
WYeast 1318
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Big Stout 3.0
81% simpsons maris otter
5% DME
5% D180 (some of the last, its not sold out in canada yet, so im stocking up too)
3% Simpsons Choc Malt
3% TF RB
3% Caraaroma
2% Black malt
OG 1.075
2 packs of verdant IPA
Magnum hops to ~60IBU
let me know what you think
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One of these days I’m going to have to buy some Maris Otter and see what all the fuss is about.
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ive used it in maybe 10 batches, and i find it can provide a sort of more substantial, rounded malt character without any odd characteristics like raw/honey stuff, though honestly i havent done a side by side with a similar or the same yeast and minimal to no other character malts, but this is what i perceive.
tbh a malt ive been enjoying lately for a clean, grainy but very solid profile is weyermann pale ale malt, i started with it as it was really cheap too.
i feel like doing something like 12lb of NA 2row and 2lb of weyermann munich 1 just ups the maltiness to the same degree as say using 14lb of maris otter.
Im not an expert in these things…
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Wrong way to think of it. There’s quite a variation from maltster to maltster. Not all MO is the same.
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Is there one you’ve found to be particularly good?
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I’m a big fan of Simpson’s. It and Fawcett are the 2 most widely available. I find Simpson has a richer, fuller flavor. I use it as 100% of my wee heavy.
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I have been using what is now Crisp #19 floor malted MO since I started grain brewing over 30 years ago and I really enjoy the flavor profile . I have tried TF FM MO quite some time ago when I could not get Crisp and it was a fine malt. I tried one bag of Muntons and it was terrible. So it does vary my maltster
I will try Warminster when I finish my bag of Crisp based on recommendations here
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Nice! Sounds like the WL833 is really ready to party—blowoff in step 2 is always a good sign. Munich Dunkel and Schwarz are solid choices; both have that rich malt character that makes them so satisfying. I’m curious how your Dunkel turns out—smooth and toasty, or leaning a bit roasty? Excited to see your notes once you’ve brewed them!
Good call. Been so long since I used #19 I forgot about it. Excellent version of MO.
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First brew of 2026! Today I’m making a newish-style West Coast IPA – “newish” in that I’m using heavy doses of Citra, Mosaic, and Amarillo, but in conventional hop pellet form instead of the various hop products. I have a big stockpile of pellets (ordered from Hop Heaven, RIP), so I plan to burn through a bunch of them with this recipe. 11 oz. (mostly in whirlpool and dry hop) for a 5 gallon batch. Malt is 70% 2-row, 20% pilsner, and a dash of Vienna to round things out.
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Working on a clone of Fullers London Pride for my first brew day of 26’
50/50 of Pale Ale & MO
10% Bairds Crystal 75
6% Biscuit
Northern Brewer 60min for 20 IBU
EKG 20 min for 12 IBU
EKG @ KO WP 165* 20 mins
Apex English Ale 67* for 3 days then let free rise to 73-76 until FG
First go at a Fullers so criticism is welcome.
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#Demoiselle - Grisette
#BIAB (5.5L - 60 min)
70% efficiency
Batch Volume: 6.5 L
Boil Time: 60 min
#Vitals
Original Gravity: 1.023 1.028
Final Gravity: 1.002
IBU (Tinseth): 29
BU/GU: 1.22
Color: 2.6 SRM
#Mash
65 °C — 60 min
#Malts
66.7% — Great Western White Wheat
33.3% — Briess Brewers Malt
#Hops
22 IBU — Citiva 9.4% — First Wort
7 IBU — Citiva 9.4% — Boil — 10 min
#Yeast
Fermentis BE-134 Safale Belgian-Saison 90%
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Just transferred a German pils to the fermenter - 100% Viking Pilsner Zero malt to hit 1.047 s.g., Edelweiss hop blend at 60 minutes and 5 minutes to hit 34 IBU (and 1 oz reserved for dry hop before kegging). I used a Hochhurz mash split between 144 and 160.
Numbers ran a little high, with starting gravity of 1.051; ah well!
I’m also adding the dry hops to the West Coast IPA I brewed last weekend, to give it a few days before cold crashing.
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Hoping to get in 2 brews this week. BDSA and an alt made with 100% Gambrinus Mars malt.
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That alt sounds fascinating - please do share how it turns out! (I’m almost tempted to try the same…or maybe an American amber ale with Mars malt)
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imho for fullers london pride which ive had canned and on tap both here and there my thoughts are like you said - whatever pale ale malt mix you think will work best for you, but then 5% something like a mix of a darker crystal ie. 120 (ive never used british double roasted crystal but maybe that?) and the 75 or 80 you have there, then 5% sucrose. water profile for sure and then of course EKG. apex english ive never used, so dont know how it works, good luck, youve probably already made it i guess.
@andyfarke looking forward to a pic of that german pils, i need a research point since you said youre doing a hocchurz mash
@denny serious question re: BDSA - CSI candi syrup? im ordering another 2.5lbs today as part of a brewing order, i’ll have a total of 5lbs in 2x 2.5lb containers. i hope that will last me the next… 2 to 3 years.
its a serious issue
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