So...I have this old recipe (the first one I ever made, in fact) that I've been wanting to make again. It looked something like this:
8.5 lbs Bries Munich Liquid Extract
.75 lbs Caramel Malt (Crystal Malt 120)
1 lb Smoked Beech Malt
.5 oz Cascade Hops (boiling)
.75 oz Willamette Hops (Flavor)
.5 oz Chinook Hops (Finishing)
.75 oz Cascade Hops (Dry Hops)
2 packets California Ale Yeast
I've been doing partial mash for a while now, and I don't really want to go back to extract only. Is Munich LE really just Munich malt? Can I actually just substitute enough Munich Malt in BeerSmith to equal the OG of this beer and be done with it?
It seems a little crazy now to do a beer of only Munich Malt (with a touch of Crystal), but I remember this beer being incredibly delicious.
Any suggestions? I do know I'll need to adjust the hops now that I'm doing full boils (and I'll probably adjust it for 6 gallons instead of 5).