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Old 10-01-2012, 05:40 PM   #1
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Default What to do with munich malt

I've been trying to get 10# of munich from the LHBS here in vegas. Long story short, he's got a 55# bag coming with my name on it. He offered to split the bag with me for a smoking deal but besides making a lot of Dead Guy Ale, are there any favorite recipes out there? I thought about doing a barleywine or something with it. I have a 30gal mash tun.

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Old 10-01-2012, 05:54 PM   #2
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A Munich Dunkel or a Schwarzbier would be a terrific use of a lot of munich.

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Old 10-01-2012, 06:05 PM   #3
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Mmmmm, munich. Maibock. Time to make it now, too.

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Old 10-01-2012, 06:06 PM   #4
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I found a good schwarzbier recipe. What about a Rauchbier? I know they would traditionally use alder smoked malt but don't know much else.

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Old 10-01-2012, 06:09 PM   #5
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Maybe not on the rauchbier. I don't like them so much I'd want to drink 5 gallons.

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Old 10-01-2012, 06:24 PM   #6
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You can do a Munich SMASH. Munich Northern Brewer is a great one.

I like to add Munich to IPAs.

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Old 10-01-2012, 06:28 PM   #7
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Quote:
Originally Posted by McGarnigle View Post
You can do a Munich SMASH. Munich Northern Brewer is a great one.

I like to add Munich to IPAs.
I was thinking about an IPA, but would probably only use about 2# in a ten gallon batch. Generally I keep my character malt in the 5-8% range. What percentage would you suggest?
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Old 10-01-2012, 06:28 PM   #8
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My favorite brew to do with Munich is Altbier.
I do 50/50 Munich/Pilsner for the base grains and add in a pound of homemade brown malt (oven roasted 2-row) for a little more color and a 1/2 pound of crystal to help bring out the malt.
Use a kolsh yeast and keep IBUs under 40

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Old 10-01-2012, 06:33 PM   #9
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Quote:
Originally Posted by mredge73 View Post
My favorite brew to do with Munich is Altbier.
I do 50/50 Munich/Pilsner for the base grains and add in a pound of homemade brown malt (oven roasted 2-row) for a little more color and a 1/2 pound of crystal to help bring out the malt.
Use a kolsh yeast and keep IBUs under 40
I just happen to have a couple packs of Kolsch yeast. And US hallertau. What temp do you use during fermentation? Also, at what temp and for how long (approximately) do you roast your 2-row to make brown malt? Which crystal do you prefer? I keep crystal 60 here all the time.
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Old 10-01-2012, 06:51 PM   #10
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I put Munich in all my IPAs...fantastic color and flavor!

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