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Old 02-14-2009, 04:17 PM   #1
oguss0311
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Default Light Munich: what's up with this?

I've been brewing ales exclusively forever- and have decided to take advantage of my current basement temps to use White Labs 820 Oktoberfest yeast. I got 10lbs of Light Munich cheap, because the bag was sliced open. I was like "I know I've seen that in Okt.fest. recipes- I'll use that as a base!" and I was gonna use same pale malt as well. My plan was to get home- research recipes and find out what else I'd need (specialty grains, hops I might not have on hand, etc.) and it looks like 90% of the recipes I see use it as like oh....20% of the grain bill or even less. Oh! I see. I did read that you can use it for up to 100% of the grain bill.
Could those of you who have experience with this grain please give me some insight that I'm not getting by reading grain profiles? I guess I could get some Vienna too- but I'm Not really looking to spend too much more money!
Thanks for any comments!



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Old 02-14-2009, 04:29 PM   #2
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Originally Posted by oguss0311 View Post
I've been brewing ales exclusively forever- and have decided to take advantage of my current basement temps to use White Labs 820 Oktoberfest yeast. I got 10lbs of Light Munich cheap, because the bag was sliced open. I was like "I know I've seen that in Okt.fest. recipes- I'll use that as a base!" and I was gonna use same pale malt as well. My plan was to get home- research recipes and find out what else I'd need (specialty grains, hops I might not have on hand, etc.) and it looks like 90% of the recipes I see use it as like oh....20% of the grain bill or even less. Oh! I see. I did read that you can use it for up to 100% of the grain bill.
Could those of you who have experience with this grain please give me some insight that I'm not getting by reading grain profiles? I guess I could get some Vienna too- but I'm Not really looking to spend too much more money!
Thanks for any comments!
Assuming you are talking about "real" Munich malt from a German maltster you can absolutely use it for 100% of the grain bill. Unfortunately, IMO, there are a lot of lousy Oktoberfest recipes floating around. The majority of a Festbier grain bill should be comprised of Munich and Vienna malts AFIAIC. If you want to lighten the malt a bit some pilsner malt as part of the bill is good. I like a 70/30% blend of Munich/Pilsner and 40/40/20% Vienna/Munich/Pilsner as bases for these beers.


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Old 02-15-2009, 12:26 AM   #3
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I like a 70/30% blend of Munich/Pilsner and 40/40/20% Vienna/Munich/Pilsner as bases for these beers.
I think that's what I'll do, and I'll be using Hallertau and Tettnanger hops.

Now- regarding if these grains are from a German Maltster- they are Crosby and Baker brand "Weyermann Light Munich". They say product of Germany. I have to investigate If they were indeed malted there, etc.

What brands ARE good and reliable for such things?
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Old 02-15-2009, 12:37 AM   #4
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Weyermann is a good brand. You are good to go.

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Old 02-15-2009, 12:42 AM   #5
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Yes, the Weyermann malt is very nice and the Munich is the real deal. I've used it many times and like it very much.



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