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Old 01-11-2011, 02:44 AM   #1
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Default Dont Put Dark Munich in an IPA!

Put just 5 oz of Gambrinus Dark Munich in my 10 gallon batch of usually light IPA, figuring it would be like a pound of regular munich. It has a totally different flavor, and dominates with sickly sweetness. ruined 10 gallons of my favorite IPA recipe.

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Old 01-11-2011, 04:05 AM   #2
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5 oz for 10 gallons and it's too sweet? What else did you put in this recipe? And what were your mash temps?

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Old 01-11-2011, 04:42 AM   #3
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Huh. You have over 700 posts and you are actually posting this? I would figure you would have some clue about brewing by now.

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Old 01-11-2011, 04:56 AM   #4
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Originally Posted by skibb View Post
Huh. You have over 700 posts and you are actually posting this? I would figure you would have some clue about brewing by now.
You got served!

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Old 01-11-2011, 05:32 AM   #5
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Originally Posted by bwomp313 View Post
5 oz for 10 gallons and it's too sweet? What else did you put in this recipe? And what were your mash temps?
i mash low, around 150.

grain bill is mostly pilsner malt, some 2 row, crystal 10, and usually a pound or two of munich. OG at 1.075

combination of citra and amarillo, for 80 or so IBU

I've made this recipe a bunch of times, this is the first time I'm getting this weird malty flavor. I was surprised that 5 oz could do that as well, but It must be the dark munich.
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Old 01-11-2011, 05:37 AM   #6
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You're talking a difference of like 10L, and less than 1/2 normal for maybe 2% of the total grist? And you're positive this is the Munich's fault? hmmm.

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Old 01-11-2011, 05:45 AM   #7
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I'm with the others. Dark munich is a base grain after all. 5oz is nothing in a 10 gallon batch. Isn't that like 1-2% of your grist?

Something else probably. Even if the grain was mislabeled or something I don't know how you could pick out a flavor to cause such a strong adverse reaction to something that makes up 1-2% of the grist.

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Old 01-11-2011, 11:16 AM   #8
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What was your fg? Maybe it hadn't finished fermentation.

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Old 01-11-2011, 12:21 PM   #9
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Regardless, I wouldn't write it off just yet. Just keg/bottle it and put it away and forget about it for a while. Then you'll find it again down the road and give it another try. Time may help round out the flavors you don't like.

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Old 01-11-2011, 12:26 PM   #10
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Wow- you guys are harsh! I'm glad I never confessed any of my ingredient mistakes to you guys!

I agree that some things can really stand out, and I am willing to bet that the "regular" combination that included crystal malt was not as good when dark Munich was subbed, even at 2% or so of the grain bill.

I use amber malt in my DFH clone- about 6 ounces in a 5 gallon batch. That's 3% of the grain bill, and that's discernable. I use no crystal or other malts in there, and I wouldn't use more amber malt than that.

IPAs shouldn't be malty rich/sweet, but they should have enough of a malt backbone to stand up to the hops. Anything that ruins that balance can make an IPA seem "off".

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