All-Munich is okay, right? - Home Brew Forums
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Old 01-28-2012, 08:17 PM   #1
Captain Damage
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Apr 2008
Lowell, Massachusetts
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I'm planning on doing a 3 gallon brew tomorrow using 6 lbs of Munich and no other malts. The literature all says Munich will convert itself, but with a quick search I didn't see any all-Munich recipes. So I figured I'd double check. Is what I'm planning doable? Are there any other caveats re Munich?

3 gallons
6 lbs Munich
1/2 oz hallertauer (60)
1 oz hallertauer (30)
1 oz saphir (3)
1 oz saphir (0)
Chico yeast


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Old 01-28-2012, 08:54 PM   #2
cg17
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Jan 2011
Scottsdale, AZ
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If I recall correctly, I believe DeathBrewer did a SMASH with Munich.

I cant find theexact thread but here is one:

http://www.homebrewtalk.com/f36/need...recipe-293734/


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Old 01-28-2012, 08:58 PM   #3
Beerens
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Dec 2009
Troy, Michigan
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There is enough diastatic power in Munich Malt to convert itself. You can check the specks on the malt. Look at who made it and you can go online and check it or ask your hbs for the diastatic power of the malt. I believe that you need greater than 30 Lintner.

 
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Old 01-28-2012, 09:28 PM   #4
TimT
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Aug 2011
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Altbeir is what you are looking for.
http://www.google.ca/search?q=altbeir+all+munich&ie=utf-8&oe=utf-8&aq=t&rls=org.mozilla:en-US:official&client=firefox-aLast one I did almost all munich was beautiful. I used 4oz of chocolate malt, and some carapils I wanted to get rid of. 25 IBUs with hallertauer and tettnang, 1054 OG mashed at 150F with wy2565 (kolsch)

 
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Old 01-28-2012, 09:34 PM   #5
Captain Damage
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Apr 2008
Lowell, Massachusetts
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Thanks!

What I have is Weyermann dark Munich, 8L. Weyermann's website doesn't give a Lintner rating, but says "use up to 100%," so it looks like I'm cool. I'm planning on a 150F mash.
__________________
Stop using so much caramel malt. Your beer will thank you.
(yes, Carapils is a caramel malt...so is Special B)

FERMENTING

BOTTLED
pujwI HIq Mild Ale
KPA Khitomer Pale Ale


 
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Old 01-28-2012, 10:03 PM   #6
Malticulous
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Aug 2008
St. George Utah
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Sometimes I've got less conversion using muich as a base. It might be good to mash for 90 minutes, especially with dark munich.
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Old 01-28-2012, 10:33 PM   #7
arkham_razors
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Binghamton, NY
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All Munich should be fine...especially without any other caramel malts.
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Old 01-28-2012, 10:51 PM   #8
Mikethepoolguy
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Jan 2010
Pineville, North Carolina, USA
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I have a Munich/Northern Brewer SMaSH with WLP001 that is not only educational, but delicious. You could say it lacks complexity, but of course it does, after all it has 4 ingredients. Not Reinheitsgobot 4, but FOUR.
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Old 01-28-2012, 11:11 PM   #9
Gtrman13
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Aug 2010
Greenville, SC
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I've done a SMaSH with Munich malt and Summit hops before. I wasn't a huge fan of the hop, but the malt profile was very nice.
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Old 01-29-2012, 01:45 AM   #10
wailingguitar
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Oct 2011
Florence, Alabama
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Currently drinking my Oktoberfest, 100% Munich, 1.060 SG, 22IBUs, 1/2 oz Spalt to finish... S23 ... fermed between 60 and 40ish... lagered at 33 (we don't need no stinkin' diacetly rest) .... deeeelish


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