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Old 12-09-2012, 02:13 AM   #11
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isn't Pilsner malt almost exclusively responsible (or most prominently so) for DMS flavor in beer? I would think that would be a fault in an IPA.
Nope. It can be, but I make a lot of all pils malt bers and have no DMS issues. Some pils malt is more prone to it than others. A 90 min. boil will drive off DMS precursors. And there are other ways to get DMS than pils malt.


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Old 12-09-2012, 02:15 AM   #12
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You can add it wherever you like, but you should have a reason for adding and an expectation of the result. Don't add anything without having an idea of what it will bring to the beer and if the beer needs it.
Is it not for mouth feel? Making the beer a little bit "thicker"?


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Old 12-09-2012, 02:49 AM   #13
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Is it not for mouth feel? Making the beer a little bit "thicker"?
Yeah, but do you want that in every beer you make? For the last 10 years I've been on a quest to make LESS dextrinous, more easy to drink beers. Now, that's not appropriate for every beer. My pointnwas that you need to think through a recipe and justify every ingredient in it in terms of what it adds to the beer.
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Old 12-09-2012, 06:07 AM   #14
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Yeah, but do you want that in every beer you make? For the last 10 years I've been on a quest to make LESS dextrinous, more easy to drink beers. Now, that's not appropriate for every beer. My pointnwas that you need to think through a recipe and justify every ingredient in it in terms of what it adds to the beer.
Many thanks for your thoughts. What do you mean by "easy to drink"? To me that would be less ABV. But I guess it might be also less malty.
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Old 12-09-2012, 03:27 PM   #15
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Make sure you boil the pilsner version for 90 minutes to avoid DMS.

I'm no expert, but there's a huge difference in taste between the two malts. I suggest munching on some of the grain to learn how it tastes.

Pilsner is very grainy, Munich is much "maltier," but not in a sweet way. Think bread crust (melanoidins).

Tons of commercial styles to help you taste the two. A German pils should be 100% pilsner malt, and Munich-heavy styles include oktoberfest/marzen, dunkel, bock, alt, etc. A legit German oktoberfest will be malty as hell but not sweet, that's my favorite way to taste Munich malt.
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Old 12-09-2012, 03:45 PM   #16
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I would definititely read Ray Daniels' Book, Designing Great Beers.
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Old 12-09-2012, 05:08 PM   #17
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Many thanks for your thoughts. What do you mean by "easy to drink"? To me that would be less ABV. But I guess it might be also less malty.
Not even less malty. I love dunkels, for instance, and they're extremely malty, but not sweet or thick. I think it's a question of what the Belgian brewers refer to as "digestibility".
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Old 01-28-2013, 04:20 AM   #18
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Tasted the Munich IPA yesterday. Hmmmm not all that good. Main thing coming thru is the hop bitterness. Not much taste to this brew. Glad there are only 15 more. If the Pilsner isnt much better I may open one of each and mix them. LOL
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Old 01-28-2013, 04:37 AM   #19
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the pilsner is def going to need a 90 mil boil, as denny said I would eliminate the malto unless its giving you something you want(most ipa's are supposed to be dry-semi sweet, easy drinking beers, not think and heavy) if you are looking for some body or "german" flavor try adding 1/2 of aromatic malt as that will give your beer a little bit more of a malty backbone
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Old 01-28-2013, 04:42 AM   #20
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Tasted the Munich IPA yesterday. Hmmmm not all that good. Main thing coming thru is the hop bitterness. Not much taste to this brew. Glad there are only 15 more. If the Pilsner isnt much better I may open one of each and mix them. LOL
obviously my first post of advise was a little too late but anyways


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0.45 oz Magnum [14.00 %] - Boil 60.0 min 68.3 IBUs
If you were looking for a beer less bitter the ibus should have been measured more towards 45-60 total max thats where the bitterness comes from


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