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Old 01-04-2007, 08:36 PM   #1
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Default Substituting Munich for pale 2-row

My LHBS was wiped out by the Christmas/New Year's rush. No bags of 2-row of any kind were to be found. This guy has been known to forget to order shipments, I waited a month once for him to get new grain and fermenters. I am generally impatient, so I picked up a bag of Munich instead.

I am doing a Bass ale clone, substituting Munich for pale malt. Has anyone tried this? I have read that it can be done, but I have not seen any posts of what the result is. In any case, I will know in about 6 weeks.
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Old 01-04-2007, 08:42 PM   #2
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You can certainly use Munich as a base malt, but you're not going to be making a Bass clone anymore! I like Munich a lot, I've been using it in a lot of my recipes, but it's a lot darker and "maltier" than base malt. Personally, I'd forget about making the clone and develop a new recipe around what I had for ingredients. The porter I made at Glib's house had a lot of Munich (either 3 or 5#, IIRC). What else do you have for ingredients?
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Old 01-04-2007, 09:02 PM   #3
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Isn't Munich a bit less modified than most 2-Row pale base malts? You may want to keep this in mind when formulating a recipe. Your efficiency may not be where it normally is w/out the enzymes you would get from your traditional base malt.

I'm sure someone will let me know if I am wrong on this.
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Old 01-04-2007, 09:09 PM   #4
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I'm not sure if it's technically less modified or if some of the enzymes have been denatured by the kilning process, but yeah, you can't count on Munich to convert much more than itself. No adding oats or anything like that to the malt (unless you have some 6-row kicking around). Shouldn't be a problem if the other ingredients are crystal malts and others that don't really need converting.
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Old 01-05-2007, 12:47 AM   #5
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It won't be Bass. Major maltiness, even Octoberfests rarely go over 60% Munich. Should be very interesting, so post the final recipe and keep us posted.
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Old 01-05-2007, 01:14 AM   #6
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Some beers use Munich as base malt exclusively, don't they? I'm pretty sure that's the advice I received when formulating my quasi-altbier.

Incidentally, I'm tasting this for the first time since bottling, Munich is 47% of the grist, and it is excellent. Good hoppiness against a very smooth malt backbone. My best to date.
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Old 01-05-2007, 02:13 AM   #7
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you can make a great pale ale with munich malt. it is nice and malty.

15 lbs muncih malt
1 lbs 60l
a bunch of noble german hops
london ale yeast

yummy!
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Old 01-05-2007, 02:34 AM   #8
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Quote:
Originally Posted by the_bird
Some beers use Munich as base malt exclusively, don't they? I'm pretty sure that's the advice I received when formulating my quasi-altbier.
Lots of German beers use Munich exclusively (at least traditionally)...that was what they had. Oktoberfests, Maerzens, Doppelbocks can and do use Munich as the exclusive base malt. American microbrewers might not do many 100% Munich beers, but that's a different story altogether.
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Old 01-05-2007, 02:42 AM   #9
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Quote:
Originally Posted by Baron von BeeGee
Lots of German beers use Munich exclusively (at least traditionally)...that was what they had. Oktoberfests, Maerzens, Doppelbocks can and do use Munich as the exclusive base malt. American microbrewers might not do many 100% Munich beers, but that's a different story altogether.
I have a feeling I'll be buying Munich in bulk before all is said and done....

Incidentally, what's the difference between Vienna and Munich? I always see them lumped in together; is Vienna just a little lighter and a little less malty, but still basically the same?
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Old 01-05-2007, 02:47 AM   #10
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Quote:
Originally Posted by the_bird
I have a feeling I'll be buying Munich in bulk before all is said and done....

Incidentally, what's the difference between Vienna and Munich? I always see them lumped in together; is Vienna just a little lighter and a little less malty, but still basically the same?
Yep, Vienna is kilned a little less, usually to ~3.5L while Munich is kilned to 6L and up. I used 6L in an Oktoberfest and while it was good and malty I wasn't entirely satisfied with the color and maltiness. I just brewed a Doppelbock with a combination of the 6L and 10L from Weyermann (Types I and II) so I'll see how that goes.

I've seen Munich as high as 30L, but I've never tried it...probably pretty weak diastatically speaking.
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