brokenanchor
Well-Known Member
Hey is there an ale that uses Munich malt as the base? I would do a dark lager, but I don't have lagering abilities yet.
IIRC, the 2112 yeast will give a lot of character to the beer that isn't typically wanted in a Munich-style beer; their beers are malty and clean, with just a touch of hop to balance, but very little yeast character.I would personally ferment the dunkel with Kolsch yeast or even better Wyeast 2112 California Lager Yeast. They both ferment well at 60F. And one is actually a lager, why compromise for an ale yeast when you can use a warm fermenting lager yeast!!! Unless of course you don't have access to these...
I would use hallertauer as well. That's just me though.
Yes, I am aware. Are you suggesting that Nottingham would be more authentic?IIRC, the 2112 yeast will give a lot of character to the beer that isn't typically wanted in a Munich-style beer; their beers are malty and clean, with just a touch of hop to balance, but very little yeast character.
That's an even better idea, I think. That's what I would do.Kaiser has a real nice Alt bier that's 89% Munich.
Kaiser Alt - German Brewing Techniques
I actually saw this recipe and figured if the LBHS has Carafa II special I'd do this recipe. If they do end up having it, which I will ascertain tonight, what would be a suitable substitute for Wyeast 1007? Also, is there an acceptable substitute for Carafa II special? I have a full pound of black patent, and I know it can be used as color in Schwarzbier, so would this work?Kaiser has a real nice Alt bier that's 89% Munich.
Kaiser Alt - German Brewing Techniques