Cavpilot2000
Well-Known Member
I'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?
Anybody done it?
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.
I'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.
I'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?
Based on your sig, were/are you an Army Aviator? If so, thanks for your service. Ed
Yes, Formerly (active duty) OH-58D Kiowa Warrior driver. Now (part time) Lakota driver.
You're welcome.
And based on your avatar, are/were you a cannon cocker?
I was (retired)...14 Active/16 Reserve, and before then I was enlisted Cav Scout (Armored Recon.) Now working in civilian world. Ed
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