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Old 06-02-2010, 03:43 PM   #1
pherball
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Dec 2007
Posts: 61
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I am going to brew a special bitter, but I have half a bag of great western 2-row to finish off, so I'm not going to brew it with English malt. To compensate for the flavor difference between the domestic and English stuff, I'm going to replace 15% of my base malt with Munich. The idea is to turn up the maltyness a bit to emulate the flavor of Marris Otter.

Do you guys think this will achieve my desired effect?

 
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Old 06-02-2010, 03:45 PM   #2
mkling
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Nov 2008
Chapel Hill, North Carolina
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I actually find that 2 Row + Victory or Biscuit is closer to MO than adding Munich.
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Currently On Draft: Bamberger Rauch Dunkel, Belgian Blond, Pilsener Urquell clone, Smoked Porter
Bottled: Concord Pyment, Mi'Apa Sparkling Mead, Chimay Blue, Old Simcoe American Barleywine, Old Cantankerous
Fermenting and Conditioning: Pseudo-Decoction Munich Dunkel, Left Hook Bitter
Recently Kicked Kegs: Fresh Hop Pale Ale, Citra Rye IPA
On Deck: Old Rasputin, Northstar IPA, Ur-bock Dunkel

 
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Old 06-02-2010, 03:58 PM   #3
pherball
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Dec 2007
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That's an interesting suggestion. What percentage of base malt would you replace with victory or biscuit?

 
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Old 06-02-2010, 05:02 PM   #4
mkling
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Nov 2008
Chapel Hill, North Carolina
Posts: 743
Liked 9 Times on 8 Posts


I'd say 5-10%. For 10 lbs of base malt that would be .5 to 1 lb of Victory.
__________________
Currently On Draft: Bamberger Rauch Dunkel, Belgian Blond, Pilsener Urquell clone, Smoked Porter
Bottled: Concord Pyment, Mi'Apa Sparkling Mead, Chimay Blue, Old Simcoe American Barleywine, Old Cantankerous
Fermenting and Conditioning: Pseudo-Decoction Munich Dunkel, Left Hook Bitter
Recently Kicked Kegs: Fresh Hop Pale Ale, Citra Rye IPA
On Deck: Old Rasputin, Northstar IPA, Ur-bock Dunkel

 
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