TasunkaWitko
Well-Known Member
Can anyone give me an comparison on the implications of using one or the other of these in an APA?
Taste, aroma, colour etc.
Thanks in advance -
Ron
Taste, aroma, colour etc.
Thanks in advance -
Ron
Munich Dark (German) vs. Melanoidin in an APA
- Thread starter TasunkaWitko
- Start date
Help Support Homebrew Talk:
thehaze
Well-Known Member
I have only used Melanoidin in a Red IPA, together with some other specialty malts. It was once and I did not feel that beer was great. It dried out too much and it seemed like there was no crystal malt in it. Weird...
Munich ... I like Munich. I usually use Munich I ( light: https://bsgcraftbrewing.com/weyermann-munich-lt-type1-25kg ). Different maltsers will make different Munich, but usually Weyermann ( some belgian and dutch maltsers as well ) gets it right.
I use Munich I in APAs and IPAs and I like it. In really high qty, it seems to lend a crips, dry subtle toastiness... I do not know if that makes sense. But it is very subtle and when I drink beers made with a bit more Munich, I can pick that up. As for the colour, it darkens the beer a bit, but nothing out of the ordinary. I had a few beers that looked a bit muddled in the glass, but I would say it was the Munich.
I believe Munich II ( DARK ) will be somewhat the same, but more potent and pronounced. I have not used it, but judging from what I made with Munich I, you might want to start low, as it could turn out to be too much for a clean, hop driven beer.
Maybe do a Pilsner and Munich Dark base recipe with some bittering and less hops than usual.
Found an older thread here: https://www.homebrewtalk.com/showthread.php?t=217090
BTW, what Lovibond does the Dark Munich you are planning/thinking on using has?
Munich ... I like Munich. I usually use Munich I ( light: https://bsgcraftbrewing.com/weyermann-munich-lt-type1-25kg ). Different maltsers will make different Munich, but usually Weyermann ( some belgian and dutch maltsers as well ) gets it right.
I use Munich I in APAs and IPAs and I like it. In really high qty, it seems to lend a crips, dry subtle toastiness... I do not know if that makes sense. But it is very subtle and when I drink beers made with a bit more Munich, I can pick that up. As for the colour, it darkens the beer a bit, but nothing out of the ordinary. I had a few beers that looked a bit muddled in the glass, but I would say it was the Munich.
I believe Munich II ( DARK ) will be somewhat the same, but more potent and pronounced. I have not used it, but judging from what I made with Munich I, you might want to start low, as it could turn out to be too much for a clean, hop driven beer.
Maybe do a Pilsner and Munich Dark base recipe with some bittering and less hops than usual.
Found an older thread here: https://www.homebrewtalk.com/showthread.php?t=217090
BTW, what Lovibond does the Dark Munich you are planning/thinking on using has?
TasunkaWitko
Well-Known Member
Hi, TH - and thank you for your reply.
By the sounds of it, it looks like I'd be better off going with the Munich Dark over the Melanoidin. I really like what it (Melanoidin) has done for a couple of hefeweizens I have brewed, but that was in very small quantities. If I read your post right, it gets weird in larger quantities (I'd be looking at 10% of the grist).
My goal is an APA that is either balanced or even a little toward the malty side - 30 or 32 IBUs at most. I don't want a bitter, resiny hop-bomb, but I am considering some late- or dry-hopping for aroma (Cascade). I'll check out the link that you posted and see if any ideas come to mind.
The Lovibond of the Munich was around 15 or 16, here's the brand:
I believe it was this:
I just ordered some this morning, so we'll see how it goes. Maybe I'll do 5% this and 5% Melanoidin ~~
Thanks again!
Ron
By the sounds of it, it looks like I'd be better off going with the Munich Dark over the Melanoidin. I really like what it (Melanoidin) has done for a couple of hefeweizens I have brewed, but that was in very small quantities. If I read your post right, it gets weird in larger quantities (I'd be looking at 10% of the grist).
My goal is an APA that is either balanced or even a little toward the malty side - 30 or 32 IBUs at most. I don't want a bitter, resiny hop-bomb, but I am considering some late- or dry-hopping for aroma (Cascade). I'll check out the link that you posted and see if any ideas come to mind.
The Lovibond of the Munich was around 15 or 16, here's the brand:
I believe it was this:
I just ordered some this morning, so we'll see how it goes. Maybe I'll do 5% this and 5% Melanoidin ~~
Thanks again!
Ron
TasunkaWitko
Well-Known Member
Disregard/Delete - Redundant.
TasunkaWitko
Well-Known Member
I received the Munich (above) last week, and it looks like it is going to be pretty good. I'll give it a shot with my upcoming APA, which I will probably brew during the week of 23-27 October, or the weekend after.
Similar threads
