jaginger

Recipes 

I'm a little new to AG and bought 55 lbs of MO thinking I'd start off heavy on the english browns and bitters. I've made one of each and liked them, but further research and a few more commercial samples made me realize I'm really more into German styles: alt, oktoberfest, and vienna lager to name a few.

I only brew every 6 weeks or so, so i've got a lot of english brews to get through before i buy another sack of base malt. If i want to use some MO in the German styles, where would it best be employed? I am guessing it's closest to Vienna malt -- will I be OK using it there?

How about for Munich or Pilsner?

david_42

Recipes 

If you're up for lagering, a Maibock would work. Maybe an Altbier.

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Remember one unassailable statistic, as explained by the late, great George Carlin: "Just think of how stupid the average person is, and then realize half of them are even stupider!"

babalu87

Recipes 

Something 50% MO and 50% Munich (with some Carafa for color) sounds good.

jaginger

Recipes 

Good idea -- throw in some Hallertau and a German ale yeast?

What would i get if i did 50% MO and 50% Vienna?

fineexampl

Recipes 

Just brew a German style with MO. It won't turn out badly.

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Primary: Highway 35 Scotch Ale (Highway 78 clone), second runnings small beer

Bottled: Pitch Black Sheep IPA, Juniper Fail/Ale

Kegged: Apollo Pale Ale, South River Brown

bwomp313

Recipes 

+1 to this

markg388

Recipes 

Post results when you do it too, that sounds tasty.

babalu87

Recipes 

Something gross but I'm not a fan of Vienna