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Old 07-22-2009, 08:24 PM   #1
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Default Recipe with a Munich Base

Hey is there an ale that uses Munich malt as the base? I would do a dark lager, but I don't have lagering abilities yet.

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Old 07-22-2009, 08:32 PM   #2
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You can do a lager-like munich dunkel ale if you use a nice neutral yeast like US05 or Nottingham.

'Best Laid Plans' in my recipe dropdown (you need to scroll past all the recipe guidelines) is a munich-based oatmeal stout.

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Old 07-22-2009, 09:02 PM   #3
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Having done a stout just last week I'm thinking of either going the dunkel route and fermenting around 60*F with Nottingham, or doing a Munich SMASH. If I do go the SMASH route I'll only have access to Chinook, Cascade, Cenntenial, Tradition, and Willamette. I'm thinking about using the Tradition or Willamette.

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Old 07-22-2009, 09:17 PM   #4
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I would personally ferment the dunkel with Kolsch yeast or even better Wyeast 2112 California Lager Yeast. They both ferment well at 60F. And one is actually a lager, why compromise for an ale yeast when you can use a warm fermenting lager yeast!!! Unless of course you don't have access to these...

I would use hallertauer as well. That's just me though.

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Old 07-22-2009, 10:31 PM   #5
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Yeah availability is the main issue right now. The store that started selling brewing supplies in town is very limited and very over priced. They only have Danstar and Fermentis dry yeasts, and a few select types of specialty grain.

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Old 07-23-2009, 01:13 AM   #6
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I did a Munich SMaSH and it has been great. I have a really good idea how to use it now. I did a rest at 140 and one at 152 to try and improve my attenuation. Munich has a tendency to leave a bit of sweetness so you should either plan for it or find a way to make your wort more fermentable.

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Old 07-23-2009, 01:26 AM   #7
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Quote:
Originally Posted by WorryWort View Post
I would personally ferment the dunkel with Kolsch yeast or even better Wyeast 2112 California Lager Yeast. They both ferment well at 60F. And one is actually a lager, why compromise for an ale yeast when you can use a warm fermenting lager yeast!!! Unless of course you don't have access to these...

I would use hallertauer as well. That's just me though.
IIRC, the 2112 yeast will give a lot of character to the beer that isn't typically wanted in a Munich-style beer; their beers are malty and clean, with just a touch of hop to balance, but very little yeast character.
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Old 07-23-2009, 04:13 AM   #8
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Quote:
Originally Posted by jpc View Post
IIRC, the 2112 yeast will give a lot of character to the beer that isn't typically wanted in a Munich-style beer; their beers are malty and clean, with just a touch of hop to balance, but very little yeast character.
Yes, I am aware. Are you suggesting that Nottingham would be more authentic?

We're not talking about brewing to style here, we're talking about brewing something with what he has.
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Old 07-23-2009, 03:14 PM   #9
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Kaiser has a real nice Alt bier that's 89% Munich.
Kaiser Alt - German Brewing Techniques

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Old 07-23-2009, 03:54 PM   #10
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Quote:
Originally Posted by DaleJ View Post
Kaiser has a real nice Alt bier that's 89% Munich.
Kaiser Alt - German Brewing Techniques
That's an even better idea, I think. That's what I would do.
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