Originally Posted by mredge73
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.