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Old 06-06-2009, 02:19 PM   #11
SpanishCastleAle
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I like using more Munich than Vienna but that's just my preference. And also some Dark Munich with virtually no caramel/crystal (I use a tiny bit of Caramunich) and no roasted grains at all. I agree that the BJCP color seems a little dark for a brew with no caramel or roasted flavors. Toasted flavors are required so imo Munich works a bit better than Vienna.


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Old 06-06-2009, 02:24 PM   #12
Cpt_Kirks
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Slightly OT:

I'm brewing an 8 gallon batch of light ale this weekend. It will be for a friend's birthday party next month.

I'm planning to use:

5lbs Pils
5lbs 2-row
2lbs Flaked Rice

Saaz and US-05

What would I get if I added a pound of Vienna? This will obviously be a low-key beer, will the Vienna take over?



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Old 06-06-2009, 02:35 PM   #13
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Quote:
Originally Posted by Cpt_Kirks View Post
Slightly OT:

I'm brewing an 8 gallon batch of light ale this weekend. It will be for a friend's birthday party next month.

I'm planning to use:

5lbs Pils
5lbs 2-row
2lbs Flaked Rice

Saaz and US-05

What would I get if I added a pound of Vienna? This will obviously be a low-key beer, will the Vienna take over?
One pound of vienna will add some nice colour and a bit of a toasty flavour without being overpowering at all. It is a fairly low-key malt compared to say Munich malt. I think it would work quite well.
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Old 06-07-2009, 02:35 AM   #14
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Quote:
Originally Posted by Revvy View Post
No Roasted Grain, NO Roasted Grain, No Roasted Grain


My recipe based on the Chris Colby basic brewing Podcast as well;

8# Vienna
1# Caramunich (56 SRM)
8 ounces of Crystal 60l
1.35 ounces of Hallertauer @ 60...
What's the difference between Munich Malt and Caramunich?

I can't find a lot of information about Caramunich. The Brew Wiki says that Caramunich is: "A caramel, copper colored malt used in Belgian ales and German bocks." But it doesn't say anything about it's flavor.

Should I add some Caramunich 60L to my original recipe to darken the beer? Or should I replace the munich in my original recipe with Caramunich 60L?
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Old 06-07-2009, 03:34 AM   #15
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Quote:
Originally Posted by BJCP
Can use some caramel malts and/or darker malts to add color and sweetness, but caramel malts shouldn't add significant aroma and flavor and dark malts shouldn't provide any roasted character.
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