Wow, 3 months? You could wait that long? The only beer I keg condition for more than 6-8 weeks is my Oktoberfest, for which I try to adhere as closely as possible to traditional practices (brew in March or April, and after fermentation, lager until September).I did a lager with 100% Munich 10L. Turned out great. It took 3 months to condition in the keg to really get the thick crusty Munich characters out but well worth the wait. I would say it would be a great brown ale. My only negative thought would be using a lot of munch might make it hard for other malt characters to come out. I think like a mix of 2 row and munch would be best you can make it 50 50 I bet it would come out nice.
Hi. I did a Munich SMaSH with 10°L, Ahtanum hops, US-05, and it came out delicious, with just a bit of astringency on the back end (which may have been that I was relatively new to brewing and didn't adjust my water.) So, since it was an ale yeast, I guess you could consider that a brown ale, no? EdI've only ever used Munich in German-style lagers, but I'm thinking the malty, bready character might make for a nice brown ale.
Anybody done it?
Yep, it was kinda dark, but really malty and good. Could be I might have boiled it a little too hard as well, or the L° was more than 10. Based on your sig, were/are you an Army Aviator? If so, thanks for your service. EdNice! That actually looks pretty dark for 100% Munich 10. Maybe its just the lighting.
Yes, Formerly (active duty) OH-58D Kiowa Warrior driver. Now (part time) Lakota driver.
And based on your avatar, are/were you a cannon cocker?
I know cav scouts well, as all of my cav time was in heavy divisional cavalry units, which were an amazing setup (a truly combined arms package - tanks, Brads, mortars, armed scout aviation).
I was (retired)...14 Active/16 Reserve, and before then I was enlisted Cav Scout (Armored Recon.) Now working in civilian world. Ed