Electric Brewing Supply 30A BCS Giveaway!


Home Brew Forums > Home Brewing Beer > All Grain & Partial Mash Brewing > What's up with all the recipes with Munich malt??
Reply
 
LinkBack Thread Tools
Old 11-04-2012, 06:46 PM   #31
ReverseApacheMaster
Registered User
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2009
Location: Keller, Texas
Posts: 4,887
Liked 229 Times on 192 Posts

Default

Quote:
Originally Posted by mcwilcr View Post
By this same logic wouldn't using all these new fancy yeast styles that bring out particular characters in your beer be just as much of a "cheat" as using a particular malt for the character it gives to the beer?

I think for a lot of people homebrewing is great because of the freedom it allows in ingredient choices and that there is no real right or wrong way of doing things.
That seems to be what Charlie Bamforth said in a article we discussed last weekend.
__________________
ReverseApacheMaster is offline
 
Reply With Quote Quick reply to this message
Old 11-04-2012, 07:11 PM   #32
mcwilcr
Feedback Score: 1 reviews
Recipes 
 
Join Date: Oct 2010
Location: Colorado Springs, Colorado
Posts: 885
Liked 78 Times on 61 Posts
Likes Given: 42

Default

Quote:
Originally Posted by ReverseApacheMaster

That seems to be what Charlie Bamforth said in a article we discussed last weekend.
I didn't see that. One of my favorite brewing books radical brewing by Randy Mosher has a lot of discussion and examples about choosing ingredients for what they contribute, making modifications to classic styles, brewing with fruit, and herbs, etc.. Also has a lot of interesting recipes and as a whole is no where as "radical" as the title might lead you to believe.
__________________
Mcwilcr Keezer build
mcwilcr is offline
 
Reply With Quote Quick reply to this message
Old 11-04-2012, 08:51 PM   #33
Northcalais40
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2010
Location: south of hardwick
Posts: 425
Liked 7 Times on 6 Posts

Default

[QUOTE=Golddiggie;4557823]Since I have yet to brew an "American" style beer, and don't know if I ever will, Munich probably won't ever be milled/mashed here. With the range of styles available to me, that are from the British Isles, I can't see going to another region (style wise) for some time (if ever). I don't [really] have any interest in brewing a lager even. For one things, I don't want to set up a chamber in order to properly lager. For another, I'm very happy brewing with ale yeast.

No disrespect, but why draw a line then taunt those not on the same side as you? The use of any malt is due to many years of experimentation then adoption as a common ingredient. There is nothing sacred or blasphemous in homebrewing. The brewers that were originating the brews that you revere in the UK would have gladly used any ingredients that would have improved what they had. The notion that what one or another does is proper or improper is antithetical to homebrewing.

I am as happy with recipes containing munich malt as you are with ale yeast.

__________________
Northcalais40 is offline
 
Reply With Quote Quick reply to this message
Old 11-04-2012, 09:15 PM   #34
Darwin18
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
Darwin18's Avatar
Recipes 
 
Join Date: Nov 2008
Location: Garner, NC
Posts: 4,287
Liked 693 Times on 503 Posts
Likes Given: 411

Default

Munich malt adds a nice malt backbone and I use it fairly regularly in my APAs, ambers, pale ales, etc. I also like to use Vienna malt to provide some malt flavor and toastiness. Both malts also impart some color. I generally try to include an equal percentage of crystal malt and munich/vienna malt whenever possible as I perceive that caramel malts add a little too much sweetness and munich/vienna malts help counteract that, and they give the beer some depth.

Munich malt is cheating?

I suppose it wouldn't be considered "to style" with English beers but for American and German styles it's fine.

__________________
Darwin18 is offline
Pappers_ Likes This 
Reply With Quote Quick reply to this message
Old 11-04-2012, 10:11 PM   #35
Northcalais40
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2010
Location: south of hardwick
Posts: 425
Liked 7 Times on 6 Posts

Default

Cheating implies a competition with agreed upon rules.

__________________
Northcalais40 is offline
 
Reply With Quote Quick reply to this message
Old 11-04-2012, 10:28 PM   #36
germanmade84
Registered User
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2012
Posts: 108
Liked 9 Times on 7 Posts

Default

Quote:
Originally Posted by chickypad
It does seem an odd sentiment to accuse others of "copping out" or "cheating" for using an ingredient because they like the flavor, and admittedly one that you have no experience with. Unless we are entering a competition or marketing a beer as a certain style, why not use whatever we want? You may prefer to limit your focus to traditional styles of one region, but most of us do not. I think that's one of the best things about this hobby.
This dude is right on. U can use recipes or.....you can MAKE recipes! Beer has gotten to the point it has because people have dared to break a TYPICAL style and make a UNIQUE style, resulting in a beer that a large majority end of loving more than the typical. All because of trial and error. Best hobby to have for sure.
__________________
germanmade84 is offline
 
Reply With Quote Quick reply to this message
Old 11-04-2012, 10:37 PM   #37
germanmade84
Registered User
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2012
Posts: 108
Liked 9 Times on 7 Posts

Default

Try a 50/50 vienna/munich mash IPA. I did and you'll love it!

__________________
germanmade84 is offline
 
Reply With Quote Quick reply to this message
Old 11-04-2012, 10:37 PM   #38
ayoungrad
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2010
Location: Newton, MA
Posts: 1,100
Liked 7 Times on 7 Posts
Likes Given: 1

Default

I would go even further and say that as long as we are making good beer, why not use whatever we want... even if we are entering a competition or marketing a beer as a certain style.

I suppose it would depend on what you consider to define a style. But for me, it is appearance, aroma, mouthfeel and taste. Who cares how you get there?

This is all not to mention that if 10 homebrewers brewed the same recipe, you would get 10 different beers. ALL homebrewers have different techniques and equipment - and those techniques and equipment are usually very far from traditional techniques and equipment. So it will take different ingredients for different homebrewers to arrive at a similar final product.

__________________
ayoungrad is offline
 
Reply With Quote Quick reply to this message
Old 11-04-2012, 10:37 PM   #39
Pappers_
Moderator
HBT_MODERATOR.png
Feedback Score: 0 reviews
 
Pappers_'s Avatar
Recipes 
 
Join Date: Jan 2009
Location: Chicago
Posts: 11,832
Liked 955 Times on 678 Posts
Likes Given: 2025

Default

I hate it when Jamil Zainasheff cheats by using Munich in his IPAs . . .

__________________
http://www.singingboysbrewing.com

My wife's book "Uncovering Lives: Discovering One Immigrant Generation's Secrets and Lives of Forgiveness, Grace and Healing"
Pappers_ is offline
Hammy71 Likes This 
Reply With Quote Quick reply to this message
Old 11-04-2012, 11:07 PM   #40
sudbuster
This ain't my first rodeo....
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
sudbuster's Avatar
Recipes 
 
Join Date: Jul 2007
Location: Western Arkansas
Posts: 4,068
Liked 273 Times on 215 Posts
Likes Given: 95

Default

Quote:
Originally Posted by Golddiggie View Post
I've been noticing a trend lately with lots of recipes coming up using Munich malt. Recipes like porters, barley wines, IPA's, and others that really don't use it (normally).



Hate me if you like, but that's my take on it.
Even though the tone of your post is, IMO, elitist, argumentative, narrow minded, and uninformed, why should I hate you for your slant on things? I'm sure that after much more experimentation and experience, you may possibly come to a realization that Munich malt is a great performer for those that have a taste for malty beers. For those of that taste preference, Munich malt is a natural ingredient and in no wise should be considered a "cheat".
Cheers, and let each brew their own......
__________________
sudbuster is offline
 
Reply With Quote Quick reply to this message
Reply



Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
pH of Dark Munich Malt (Global Malt) DSmith Brew Science 6 10-15-2012 08:16 PM
Does Caramunich= Caramel Malt+Munich Malt? NigeltheBold Recipes/Ingredients 23 05-21-2012 01:04 AM
munich malt vs cyrstal malt brockettbrews Beginners Beer Brewing Forum 5 04-20-2012 02:32 PM
Recipe recommendation - Pale Malt, Munich, Wheat malt, and Crystal 150 Eckythump All Grain & Partial Mash Brewing 12 04-09-2012 05:14 PM
Recipes with Munich and Pilsner klyph Recipes/Ingredients 11 12-02-2010 02:20 AM