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Substituting Vienna and Munich for 2-row in Porter recipe.

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msa8967

mickaweapon
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I did not have much two-row left but wanted to get a porter made so I have assembled the ingredients but not brewed this version of the porter. I decided to use a blend of Vienna and Munich malt because I had plenty of each on hand.

Anyone think of anything I else I should modify prior to brewing? I substituted 14 lbs of 2-row with the Vienna and Munich malts.

8 Gallon Recipe

10 lbs Vienna malt
4 lbs Munich malt
1.5 lbs crystal 60L malt
1 lb flaked barely
12 oz chocolate malt
6 oz Victory malt
4 oz crystal 120L
2 oz black patent malt
2 oz coffee malt

3.5 oz Fuggles 60 min
 
That looks good to me too. Just make sure you give it a long mash. Munich and Vienna have lower enzymes than 2-row. They will convert themselves and probably the other stuff if you give them enough time, but it might be slower than with 2-row. You could consider adding in a pound of 6-row if you have any.
 
That looks good to me too. Just make sure you give it a long mash. Munich and Vienna have lower enzymes than 2-row. They will convert themselves and probably the other stuff if you give them enough time, but it might be slower than with 2-row. You could consider adding in a pound of 6-row if you have any.

I do have some 6 row I can add to help with conversion. I am now thinking about doing a 90 min mash at 152-154 F instead of the typical 60 minutes. Thanks for the suggestions.
 
Did you ever brew this? I've been looking for a Vienna/Munich based porter recipe and haven't found much.
 
Was wondering hoe your porter turned out?

It turned out better than expected. We decided to call it PDG Porter for Pretty Darn Good porter. I am going to use a mixture of both Vienna and Munich malts for my darker beers in the future. The beer was only on tap for a few weeks since many of my visiting friends and family were happy to enjoy it. I might decrease the coffee or take i out because my wife is not a fan of coffee flavors in beer.
 

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