Weyermann Munich Type 2 SMASH Dunklesbock

[Franz]

I just got 10 kg of Weyermann Munich Type 2 and I was wandering if anyone here has tried to do a SMASH dunklesbock with it. As far as hops are concerned I have a surplus of 2019 hallertau mittelfruh (T90) , so I was planning to use that. Any ideas or recommendations?

 

[monkeymath]

I'm not a huge fan of Bockbier, so I haven't brewed one myself, but I think 100% Munich malt is solid. With the higher OG, you don't need any special malts for character. Mittelfrueh is a fine hop.

 

[Vale71]

Without either decoction or specialy malts it will be much less "dunkel" than one would expect, more like a Vienna lager than anything else. Might still be a good opportunity to try decoction if you haven't done it already.

 

[Franz]

Without either decoction or specialy malts it will be much less "dunkel" than one would expect, more like a Vienna lager than anything else. Might still be a good opportunity to try decoction if you haven't done it already.

Forgot to mention that, I was planning to do a single decoction mash. I've already done it a few times, I may try to do a double since it's style-appropriate, I just never bothered because of the added time requirements.

 

[Franz]

I think 100% Munich malt is solid. With the higher OG, you don't need any special malts for character.

That's what I was wondering about. I read on the wiki and on the weyermann site that it's fully capable of converting itself, but struggles a bit if there are other special mats, I usually have a quite poor conversion efficiency so I didn't want to risk adding anything else.

 

[Miraculix]

That's what I was wondering about. I read on the wiki and on the weyermann site that it's fully capable of converting itself, but struggles a bit if there are other special mats, I usually have a quite poor conversion efficiency so I didn't want to risk adding anything else.

Throw in 10-20% Pilsener for the enzymes. Easy peasy!

 

[Franz]

Throw in 10-20% Pilsener for the enzymes. Easy peasy!

Might as well, I wanted to test the malt on it's own but with low percentages I guess it won't change the overall flavour too much.

 

[Miraculix]

Might as well, I wanted to test the malt on it's own but with low percentages I guess it won't change the overall flavour too much.

It will marginally "dilute" the intensity, but if you are planning to do a decoction anyway, I wouldn't be concerned about that.

 

[Vale71]

That's what I was wondering about. I read on the wiki and on the weyermann site that it's fully capable of converting itself, but struggles a bit if there are other special mats, I usually have a quite poor conversion efficiency so I didn't want to risk adding anything else.

Special malts like Cara-malts or roast malt don't need conversion (the former is already converted, the latter is just ash) so you'd have no issue with conversion in any case.

 

[Miraculix]

Special malts like Cara-malts or roast malt don't need conversion (the former is already converted, the latter is just ash) so you'd have no issue with conversion in any case.

Cara malts are only partially pre-converted, they benefit from the presence of enzymes, so do roasted malts.

 

[Tom Foolery]

Per BSG: Usually used as a specialty malt, it has a high enzyme content despite its color, and can constitute up to 100% of the grist.
Please let us know how it turns out.

 

[Franz]

Please let us know how it turns out.

Will do! I was planning to brew this weekend if I can get all my supplies, I'll keep you posted.