Thoughts on a Light Munich Smash?

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crypt0

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I've started to take interest in what malt/hop varieties add to a beer, and have about 45 lbs of light munich to burn, so what better time then to try a light munich smash?

I'll be using notti yeast.

The question is I have a couple different hops I can use:

-Tett
-Hallertau
-Saaz
-Fuggle

Any opinions on what would best suit the light munich? Advice on qty/time? I'm looking for a balanced profile.

Also I forgot to mention I use a cooler and generally do a single infusion double batch sparge. Should I be good mashing this way?

Cheers!
 
I like using Munich as the base malt in some beers (no two-row).

Earlier this year, I did an amber ale that way, turned out nice and malty. http://www.singingboysbrewing.com/Amber-Ale.html

Also, I regularly brew a cream ale that uses Munich as the base. http://www.singingboysbrewing.com/sweet-stout.html I think you'll like your experiment!

As for what hop, that's an interesting question. I guess Hallertau would be my choice. I don't really like Fuggles except in specifically English-style beers, but any of the others would be interesting, I think. Since this is SMASH, I'd do a standard 60/20/5 hop schedule.

If you'd like more info about mashing and batch sparging, you can take a look at http://hbd.org/cascade/dennybrew/ and http://www.suebob.com/brew/Bobby_Mallgrainprimer.pdf
 
Thanks for the input!

My recipe ended up being

(5.5 gallons in the fermenter)

10.5 lbs light munich

1 oz crystal @ 60
1 oz crystal @ 20
1 oz crystal @ 5

(I only had 2 oz german hallertau)

est OG 1055
est FG 1011

I might have bastardized the recipe somewhat going with my standard single infusion double batch sparge. Anyways, smelled unbelievable coming out of the mash tun and had a really cool orangish color. This might be a fine beer as well as an educational experience :)
 
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