Munich Malt as Base Grain (Diastatic Power)

[QuercusMax]

WLP838 has an attenuation range of 68-76% according to White Labs. By my calculations, 76% would be 1.0125, and 68% is 1.0165. So 1.012 would be at the extreme limit of the attenuation you can expect from this yeast. Here's the math:

OG: 1.052 = 52 GU
(52-21)/52 = .596 = 60% attenuation at 1.021
(52-16)/52 = .692 = 69% attenuation at 1.016
(52-12)/52 = .769 = 77% attenuation at 1.012

The Schwarzbier I repitched this yeast from stopped at 1.018, with an OG of around 1.052, with 85% pilsner malt. So with my process it's pretty much on par.

 

[rpe290]

WLP838 has an attenuation range of 68-76% according to White Labs. By my calculations, 76% would be 1.0125, and 68% is 1.0165. So 1.012 would be at the extreme limit of the attenuation you can expect from this yeast. Here's the math:

OG: 1.052 = 52 GU
(52-21)/52 = .596 = 60% attenuation at 1.021
(52-16)/52 = .692 = 69% attenuation at 1.016
(52-12)/52 = .769 = 77% attenuation at 1.012

The Schwarzbier I repitched this yeast from stopped at 1.018, with an OG of around 1.052, with 85% pilsner malt. So with my process it's pretty much on par.

Well, you must like your lagers a lot sweeter than I do, with ones that are 1.050s, I am looking for at least 1.014 or under...

Whatever you like is cool, no doubt, but the BJCP guidelines say FG: 1.008 – 1.012 for Schwarzbier and FG: 1.010 – 1.016 for Dunkel--just saying it may be something to look into, given the ranges that were agreed upon by folks that know something about beer.

 

[QuercusMax]

Oh, you were referring to the BJCP attenuation range, not the yeast's. That makes more sense.

I would like to get them drier, but I'm not sure this yeast is the one for the job. My Schwarzbier is definitely not quite to style.

 

[Spartan1979]

For our May meeting, our club is making up a bunch of beers with a single malt in each one. We all used the same hop addition and the same yeast (supplied by a local brewery). This will allow us to taste the difference between the different malts. We'll have 8 or 9 kegs for the tasting on the 21st.

Anyhow, I used Best Malz Munich malt for my contribution. Original Gravity was 1.050 and mine fermented down to 1.011 for 78% attenuation. It's clear that this malt has enough diastatic power to convert itself.

 

[gcdowd]

I did end up brewing this with Munich as the base (I think I used 10 or 11 lbs). I threw in a little crystal 40, and I think a touch of Special B. OG was around 1.062 and FG was about 1.012 IIRC. It's been kegged for a few weeks and it's into the rotation but I probably won't get to it for another month or two.

 

[QuercusMax]

My dunkel made it down to 1.017 after another week. A little higher than I'd like, but it tastes really nice - "liquid bread" is a great description.

Next time I used WLP838 (for anything) I'm going to mash at 148 - with my system that may be what it takes to dry it out.

 

[WarblyTremolo]

I made a Munich dunkel over the winter with 65% Munich malt, 32% Vienna and 3% Carafa I. Used a 2 qt wyeast 2308 starter and it finished at 1.013. It is VERY delicious! Next time I'm going to use midnight wheat instead of Carafa I and do a glyco-protein rest at 162* at the end of the mash for foam stability.

 

[golfduke]

I did end up brewing this with Munich as the base (I think I used 10 or 11 lbs). I threw in a little crystal 40, and I think a touch of Special B. OG was around 1.062 and FG was about 1.012 IIRC. It's been kegged for a few weeks and it's into the rotation but I probably won't get to it for another month or two.

I'm correct in assuming you used the Canada Malting Munich, right?

Thanks!

 

[gcdowd]

I'm correct in assuming you used the Canada Malting Munich, right?

Thanks!

Yes, that is correct.