Hoping to brew a Munich / Tettnang SMaSH this week using a slurry of Wyeast Munich Lager yeast fermented at 52 degrees. Shooting for an OG of 1.047 and 20 IBU’s.
Trying to fit this into a BJCP style, but having trouble. The best I can come up with is a Vienna Lager. A lot of the light lagers, like a Munich Helles are calling for Pilsner. Would the lack of it completely remove it from this style or is there another place it would fit better?
There are those who say if it tastes good it doesn’t matter. Call me OCD, but I like to fill in the blanks in BeerSmith. If I’m brewing at least close to a style, I figure this noob has a better chance of keeping the beer balanced.
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Vienna Lager or Marzen. It's borderline between the two. Deathbrewer has a point though. If you have moderate efficiency, you'll use enough Munich to get into Dunkel SRM but just barely. 1.048 is also just slightly too low for Dunkel.
no vienna lager or marzen will have a 100% munich. it will be FAR maltier and darker. most munich dunkels don't even contain 100% munich malt. it can be rather overpowering.
not saying it's a bad idea though. i have a friend who has made a couple of hybrids with 100% munich and they were very tasty (as long as you like a good malty beer)
you could sprinkle a little carafa II in the mash for color. it won't add any flavor in a very small amount. but...there goes your SMaSH
Quote:
Originally Posted by AnOldUR
There have been some Vienna Lager recipes with all Vienna and I thought that Munich malt was like a stronger Vienna malt.
it's MUCH darker and stronger when used for 100% of the grist. Vienna Malt can be used as a base for just about any type of malty beer. munich is much more powerful.
it's MUCH darker and stronger when used for 100% of the grist. Vienna Malt can be used as a base for just about any type of malty beer. munich is much more powerful.
The Munich I used, from AHS (not sure what maltster), is 4-7L. Pretty close to Vienna AFAIK. I was targeting Vienna lager from hearing the Jamil Show where Ray Daniels suggested* that a VL could be made from 100% Munich.
Attached photo is my 1.049 Munich SMaSH. Flash photo makes it look a LOT darker than the mere golden it really is.
Death, I have two BMBF'd bottles left... want one?
*"If you make it at the low end of the range, 1.048 with all Munich malt, nothing else, it would probably be incredible Vienna."
Munich / Tett Lager SMaSH. What style?
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