100% light munich uses?

[jimmyjusa]

Picked up a couple bags of locally malted grains that are individual cultivars. One that i bought was a very light munich that he said was about 5-6L in color. Since this is lighter than most seem to be, should it be a little less intense? I'm trying to plan future brews and figuring out how to use this. This morning i was thinking about how this could be interesting to match with some belgian yeast that i have to give off a spiced bread flavor, would this be an interesting pairing or a terrible idea? I'm thinking this may be good for end of summer into the fall. Or maybe right now going into summer.

 

[WestMichBrewer]

Picked up a couple bags of locally malted grains that are individual cultivars. One that i bought was a very light munich that he said was about 5-6L in color. Since this is lighter than most seem to be, should it be a little less intense? I'm trying to plan future brews and figuring out how to use this. This morning i was thinking about how this could be interesting to match with some belgian yeast that i have to give off a spiced bread flavor, would this be an interesting pairing or a terrible idea? I'm thinking this may be good for end of summer into the fall. Or maybe right now going into summer.

Sounds more like a Vienna malt at that L rating.
How about a Vienna lager good any time of year.

 

[jimmyjusa]

Yeah, i know the color seems closer to Vienna so maybe I'll treat it more like that. I know that brulosophy did a blind tasting of 100% Vienna vs munich and according to that, the flavors are very similar, more similar than they expected.

 

[McKnuckle]

I am sure that this light Munich will be a great addition at up to 50% in any beer where you want to have more malt complexity. Weyermann makes one at 6L as well. I believe their darker version is 9L. Both are delicious.

 

[Gnomebrewer]

Munich in that range would be fantastic with Belgian yeast - that's similar to Dingeman's (Belgian) munich. If it's a high ABV beer, include some simple sugar (or syrup) with it to help balance out the body.

 

[jimmyjusa]

Munich in that range would be fantastic with Belgian yeast - that's similar to Dingeman's (Belgian) munich. If it's a high ABV beer, include some simple sugar (or syrup) with it to help balance out the body.

Thanks, i was thinking of doing 10lbs or so. I have jarrylo hops which are supposed to have apple, pear, banana flavors which should mesh well also. Debating on just a bittering addition to let the yeast do its thing, or maybe an ounce at flameout. I would think i should still get a decent idea of the malt profile/ flavors even with a characterful yeast.

 

[jimmyjusa]

So I'm going to go with 10lbs of this munich malt, jarrylo hops to bitter to 30 ibu, then deciding on either one ounce or two at flameout, using the dry belgian yeast from crossmyloof. Ferment in the mid 60s so the yeast doesn't become overwhelming. I won't be able to brew for a couple weeks but I'm looking forward to it.