Using Munich 10L as a Base Malt for Ale?

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Rackerman

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If I were to aim for a Mild or brown ale using munich 10L instead (or a 50/50 blend) of 2-row would that fly, or is the sugar already converted?
Say something like this:
5 lbs. 2-Row
5 lbs. Munich
1 lb. 120 Caramel
What Should I keep in mind?
 

Blender

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Munich malt should not be converted. It is not like a crystal malt where the barley is kilned longer. Do you have access to British malts?
 

944play

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Some US Munich malts are 6-row, if that matters to you.
Munich usually has plenty of diastatic power to convert itself, but not a whole lot extra.
 

pdxal

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I've made a doppelbock with 100% munich and had good conversion and made a good beer. So it has plenty of diastatic power. Very heavy, malt bomb-like, with a 1.075+/- OG, though. Lots of chocolate, particularly before aging a while. For a mild or brown ale you probably would need to be cautious about overdoing the munich. 50/50 might be too much, perhaps 30%?
 
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Rackerman

Rackerman

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Munich malt should not be converted. It is not like a crystal malt where the barley is kilned longer. Do you have access to British malts?
No, I currently have all 2-year old Briess:
US 2-row, Munich 10L, Caramel 120, Chocolate Malt, Roasted Barley, Black Malt

My dwindling 2-row supply is weevil-heavy and its getting hard to get target gravities without upping the grain bill. Our supply chain has gone funny... waiting now for 6 months for my grain.

Any suggestions on recipes?
 
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Rackerman

Rackerman

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I've made a doppelbock with 100% munich and had good conversion and made a good beer. So it has plenty of diastatic power. Very heavy, malt bomb-like, with a 1.075+/- OG, though. Lots of chocolate, particularly before aging a while. For a mild or brown ale you probably would need to be cautious about overdoing the munich. 50/50 might be too much, perhaps 30%?
Interesting. what were you using for yeast? Perhaps we could try a Kolsch... no lagering for us,

Thanks for the replies!
 
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Rackerman

Rackerman

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Koelsch doesn't usually have Munich, but you could make an alt:
http://braukaiser.com/wiki/index.php/Kaiser_Alt
THanks for the suggestion. Maybe we;ll give that one a shot. I'd like to try a simple step mash so this may be a good way to start out. What do you think about subbing 120 for CaraMunich? Maybe I can spare some weevily 2-row to lighten things up.
 

brewt00l

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15.5# Munich
.5# Caraplis
1oz magnum @ 60
2 oz Amarillo, 2oz Saphir & 2oz Cascades mixed and continuously hopped from 45 -> 0 (FWH with about 1/2 oz of the mix)
Dry hopped with another mix of Amarillo, Saphir & Cascades
US05

Had no problem kicking this keg in short order!
 

david_42

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I'd use half as much C120 as Caramunich. Skip the Carafa II special or use chocolate. Won't be the same, but it should be fine.
 

oldschool

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Troegs nugget nectar and hopback amber use loads of munich and Bell's double cream stout is an all munich base malt beer.
 

Pappers_

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I like using Munich as a base malt. I've used it as the 100% base malt in a sweet stout and a red ale - both of which turned out great. As mentioned above, it provides a little more ummph in the malty flavor of the beer.
 

Bru

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I should have mentioned although these are lagers I made the Dunkel and the O'fest with ale yeast fermented cold instead of the required lager yeast for the style. Im sure the Scwartz could be made the same way.

I made a Munich Dunkel with munich. It turned out really well. Schwartzbier is also an option for munich as is Oktoberfest.
 

permo

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Use a yeast like Pacman, it will eat the maltose right up. I would have zero reserverations about making a %100 munich beer with either Pacman or WLP029. With either of those yeasts I usually mash 2-3 degrees higher because they literally suck the body right out of the beer....they just go and go.

I have a recipe that I posted called "Pacman Dunkel" if you are interested.
 
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Rackerman

Rackerman

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thanks permo,

I'm in the states for a month so maybe i'll pick up some pacman - never tried it - send along the recipe if you would.

thanks, ryan
 

permo

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thanks permo,

I'm in the states for a month so maybe i'll pick up some pacman - never tried it - send along the recipe if you would.

thanks, ryan
Amount Item Type % or IBU
6.00 lb Pilsner (2 Row) Ger (2.0 SRM) Grain 46.15 %
5.00 lb Munich Malt (9.0 SRM) Grain 38.46 %
1.00 lb Cara-Pils/Dextrine (2.0 SRM) Grain 7.69 %
0.25 lb Chocolate Malt (350.0 SRM) Grain 1.92 %


I will leave the hop schedule up to you, but this beer turned out really nice.
 
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