Munich & Vienna, what to brew?

[storytyme]

Hello everyone. I mis calculated a grain order awhile back and I want to clean up my grain supply a bit. I have about 6.5 lbs of Munich and 5.5 lbs of Vienna. What recipe would be good to make with these grains? I've never made my own recipe in my 80+ batches, but may have to here. Thanks in advance!

 

[OG-wan Kenobi]

I would do a Märzen and just use all those grains

in my head I see this
6.5 LB Munich
5.5 LB Vienna
0.5 LB Caramel wheat
mash 155 60 Minutes

60 minutes 1 Oz Magnum hops
15 minutes 1 Oz Hersbrucker hops
5 minutes 1 Oz Hersbrucker hops

Fermentation I would like to lager this with White labs 820 but you can just use US-05 and get good ale based on your temp's obviously


But everyone's taste is different and this is what I would likely do if I was set on using those grains I hope whatever you do you get good drinkable beer you enjoy.

 

[Silver_Is_Money]

Combine them with about 1-1/4 lbs. of 40L caramel/crystal, hop it with about 22 IBU's of noble hops, ferment it with W-34/70 yeast at 54 degrees, and call it a Marzen.

 

[storytyme]

I just finished off a Marzen and was hoping to do something different. I like the idea though.

 

[cubalz]

I would use about 60% 2 row and add some of your Vienna and Munich and make a Pale Ale. Use Cluster for bittering and maybe dry hop with Amarillo. You would have enough there to make a couple of batches. Just a thought.

 

[storytyme]

I would use about 60% 2 row and add some of your Vienna and Munich and make a Pale Ale. Use Cluster for bittering and maybe dry hop with Amarillo. You would have enough there to make a couple of batches. Just a thought.

That sounds like a great idea. Thanks.

 

[thehaze]

Vienna Lager: 100% Vienna or maybe add 10-20% Munich ( if it's the 6L german Munich ) with some W-34/70, german hops or NZ hops.

A Marzen is also an option.

 

[FunkedOut]

You could add some pilsner to that to round out the base malt for a doppelbock.
5-10% crystal and up to 1% melanoiden.
Adjust color with carafa special.

I like 1.075 and 25 IBU. Tettnang or Hallertauer.
Mash at 155*F.
About 7.5% ABV.

Delicious.