Home Brew Forums

Home Brew Forums (http://www.homebrewtalk.com/forum.php)
-   All Grain & Partial Mash Brewing (http://www.homebrewtalk.com/f36/)
-   -   Pilsner vs Munich for a German IPA (http://www.homebrewtalk.com/f36/pilsner-vs-munich-german-ipa-372466/)

C-Rider 12-07-2012 12:20 AM

Pilsner vs Munich for a German IPA
 
Gonna try this out. Because of having a dad born in Germany I like to brew w/German or German style malts, hops, and yeast.

So I've been wondering the difference in taste between Pilsner and Munich malts. Just picked up 4 lbs of each and gonna do two 1.75 gallon brews of a German IPA. The only difference will be the single malt I use. Here is the recipie:

4 lbs Munich Malt (9.0 SRM) 100.0 %
0.45 oz Magnum [14.00 %] - Boil 60.0 min 68.3 IBUs
1.00 oz Malto-Dextrine (Boil 5.0 mins)
0.75 oz Perle [8.00 %] - Aroma Steep 10.0 min 0.0 IBUs
0.74 oz Perle [8.00 %] - Aroma Steep 5.0 min 0.0 IBUs
1.0 pkg SafAle German Ale (DCL/Fermentis #K-97)

Each should produce about 16 bottles. Will let you know what happens in about 7 weeks.

Mb2658 12-07-2012 03:00 AM

I like the idea and am interested to hear how it turns out.

C-Rider 12-07-2012 05:01 AM

Quote:

Originally Posted by Mb2658 (Post 4658104)
I like the idea and am interested to hear how it turns out.

Me too. I can read about the different tastes and even nibble on the grain at the LHBS, but still not sure about what the beer will be like other than good. :mug:

Mb2658 12-08-2012 04:23 AM

I remember that you were one of the first people to comment on one of my posts when I joined over a year ago. It was my Dampfbier post. It turned out to be a great recipe btw. :cheers:

Denny 12-08-2012 04:25 AM

Why the maltodextrin?

passedpawn 12-08-2012 04:49 AM

I made a dunkel with 97% munich (bit of carafa to darken it). Tastey, mine was more chocolaty roasty than malty. My notes say I liked it.

Lots of commercial dunkels available. They are probably made with all munich, or nearly so.

C-Rider 12-08-2012 07:15 PM

Quote:

Originally Posted by Mb2658 (Post 4661804)
I remember that you were one of the first people to comment on one of my posts when I joined over a year ago. It was my Dampfbier post. It turned out to be a great recipe btw. :cheers:

I wasn't crazy about either of my two brews. I think the one w/the Munich yeast was better. The other was to sour for me, but other folks liked it. Glad your's was great.

C-Rider 12-08-2012 07:16 PM

Quote:

Originally Posted by Denny (Post 4661812)
Why the maltodextrin?

NOt sure, pretty much put some in all brews. Guess it should be mostly used on porters and stouts?

Denny 12-08-2012 09:29 PM

Quote:

Originally Posted by C-Rider (Post 4663177)
NOt sure, pretty much put some in all brews. Guess it should be mostly used on porters and stouts?

You can add it wherever you like, but you should have a reason for adding and an expectation of the result. Don't add anything without having an idea of what it will bring to the beer and if the beer needs it.

Jakeintoledo 12-08-2012 10:55 PM

isn't Pilsner malt almost exclusively responsible (or most prominently so) for DMS flavor in beer? I would think that would be a fault in an IPA.


All times are GMT. The time now is 06:40 AM.

Copyright ©2000 - 2014, Jelsoft Enterprises Ltd.