Munich malt in an IPA

[nufad]

Instead of ~5% crystal malts, I've used either 10, 20, or 30% german munich in the last three IPAs that I've made (the remaining grist being 2-row). Each recipe was hop bursted (additions at 15min or less), with large flame out and whirlpool additions of an amarillo/simcoe/citra mix (6oz in 5 gallons), and a predicted IBU ~70. I really like the smooth maltiness that munich imparts. The batches with 20 and 30% munich were reminiscent of a few of the Lagunitas IPAs that I've tried. Anyone else use this much munich in their IPAs? If so, what has been your experience?

 

[HopHoarder]

I quite regularly use around 10% Munich in my IPA's and also some CaraMunich 10l for specialty grains. While I haven't tried as high a percentage as you have, I'm sure the results are quite good.

 

[Jonas217]

I made an IPA with just under 30 percent Munich and 7 percent CaraMunich along with Simcoe hops. It came out much sweeter than an American IPA but it was fantastic. You need to increase the IBUs or it would be too sweet. 70 IBUs for a 7 % alcohol IPA was just right. I called it an Amber IPA and if I was going to enter in a competition I would enter in class 23.

I've also brewed IPAs with 10 percent or less Munich and the Munich ads some nice complexity.

 

[ne0t0ky0]

I did a 100% Munich Double IPA and it was phenomenal.

Recipe: Dai Myunhen IPA
Style: Imperial IPA
TYPE: All Grain
Taste: (30.0) Nice dry, dry finish at 1.013.  Amazing hop 
aroma, simcoe, amarillo, cascade ... flavor is grapefruit, 
pine, resin (thanks Chinook), malt and hops well balanced, 
then the bitterness hits and lingers *long*.

Recipe Specifications
--------------------------
Boil Size: 7.97 gal
Post Boil Volume: 5.72 gal
Batch Size (fermenter): 5.50 gal   
Bottling Volume: 5.50 gal
Estimated OG: 1.097 SG
Estimated Color: 13.8 SRM
Estimated IBU: 163.7 IBUs
Brewhouse Efficiency: 65.00 %
Est Mash Efficiency: 65.0 %
Boil Time: 90 Minutes

Ingredients:
------------
Amt                   Name                                     Type          #        %/IBU         
20 lbs                Munich Malt (7.0 SRM)                    Grain         4        93.0 %        
8.0 oz                Carapils (Briess) (1.5 SRM)              Grain         5        2.3 %         
14.17 g               Apollo [18.00 %] - First Wort 90.0 min   Hop           6        41.9 IBUs     
14.17 g               Centennial [8.10 %] - First Wort 90.0 mi Hop           7        18.9 IBUs     
14.17 g               Chinook [11.80 %] - First Wort 90.0 min  Hop           8        27.5 IBUs     
28.35 g               Cascade [5.90 %] - Boil 20.0 min         Hop           9        8.4 IBUs      
28.35 g               Centennial [8.10 %] - Boil 20.0 min      Hop           10       11.6 IBUs     
21.26 g               Challenger (AHS) [7.50 %] - Boil 20.0 mi Hop           11       8.0 IBUs      
1.00 Items            Whirlfloc Tablet (Boil 15.0 mins)        Fining        12       -             
28.35 g               Cascade [5.90 %] - Boil 15.0 min         Hop           13       6.7 IBUs      
28.35 g               Centennial [8.10 %] - Boil 15.0 min      Hop           14       9.2 IBUs      
28.35 g               Chinook [11.80 %] - Boil 15.0 min        Hop           15       13.3 IBUs     
28.35 g               Cascade [5.90 %] - Boil 5.0 min          Hop           16       4.2 IBUs      
28.35 g               Centennial [8.10 %] - Boil 5.0 min       Hop           17       5.7 IBUs      
28.35 g               Chinook [11.80 %] - Boil 5.0 min         Hop           18       8.3 IBUs      
28.35 g               Cascade [5.90 %] - Boil 0.0 min          Hop           19       0.0 IBUs      
28.35 g               Centennial [8.10 %] - Boil 0.0 min       Hop           20       0.0 IBUs      
1.0 pkg               American Ale (Wyeast Labs #1056) [124.21 Yeast         21       -             
1 lbs                 Cane (Beet) Sugar (0.0 SRM)              Sugar         22       4.7 %         
28.35 g               Cascade [5.90 %] - Dry Hop 1.5 Days      Hop           23       0.0 IBUs      
28.35 g               Simcoe (20120604) [12.90 %] - Dry Hop 1. Hop           24       0.0 IBUs      
14.21 g               Amarillo Gold [8.90 %] - Dry Hop 1.5 Day Hop           25       0.0 IBUs      


Mash Schedule: Temperature Mash, 2 Step, Light Body
Total Grain Weight: 21 lbs 8.0 oz
----------------------------
Name              Description                             Step Temperat Step Time     
Protein Rest      Add 32.11 qt of water at 128.9 F        122.0 F       30 min        
Saccharification  Add -0.01 qt of water and heat to 150.0 150.0 F       60 min        
Mash Out          Heat to 168.0 F over 10 min             168.0 F       10 min        

Sparge: Batch sparge with 2 steps (Drain mash tun, , 3.15gal) of 168.0 F water

 

[Surgicalbrews]

Brewing my first All grain IPA this weekend.

14 lb 2 row
3 lb Munich
0.5 lb Caramel 60

.5 nugget @ 60
1.5 simcoe + 1.5 columbus mixed together and continually hopped (20 minutes-flameout)
1 simcoe dryhop
1 columbus dryhop

 

[TyTanium]

Munich malt may have been created with IPAs in mind (may need a source on that).

But seriously, it lends a grainy sweetness without the usual cloying high FG of crystal. It's a winner in IPAs.

 

[QuercusMax]

I've made some pale ales with 8% crystal 40L and 15% Munich 15L and they came out really nice. I think my next pale ale will use 50% each 2-row and Munich 15L. The rich bready maltiness of the Munich should do very nicely...

 

[Beer-lord]

I've been using a few pounds of Munich in my IPA's lately and have really enjoyed it. I've cut back on the crystal a bit or matched them about 50/50 and will likely be buying more in bulk. I've never used more than 20% or so but I think it really lets the hops shine.

 

[Sacchattack]

I love munich malt, when i'm at the homebrew store, it leaves the sweetest taste in my mouth after chewing on some of the malt. However, i'm not sure i've got the malt/hop balance i've been looking for.

Lately i've been using about 13% munich and 7% caramel 20 with Nottingham danstar, and i think the maltiness has gotten a little overpowering. The beer was still great in my opinion and one of my friends that works at Lagunitas said it tasted like fruitloops, and it being nor cal and the emerald triangle, i took that as a compliment.

Maybe its just the car-20 i've been adding? Maybe its the nottingham going a little english on the fermentation? Any thoughts?