You have these three grains...what do you brew

[hilljack13]

OK folks, I have some grains I need to run through and I am out of ideas. Plus I have not been pleased with the results of my tests. The only one that was halfway good was an oktoberfest clone. Not great, but just good enough.

So, you have Bestmalz Pilsen, Weyerman Munich II and Weyerman Vienna malts. I have tried each as a SMASH and random percentages based off some other recipes I have found. The last three I did all at the same time. The third was the better of the three It was warm fermented with 34/70.
-- Munich II/Pilsen 88%/12%
-- Pilsen/Munich II/Vienna 50/25/25
-- Pilsen/Munich II 77/23

Not worried about hops just yet, but I do have Tettnang, Saaz, Hersbrucker, Hallertauer Mittlefrueh, and Magnum on hand.
Dry yeast only for now. 34/70, S-189, S-23 as my main lager yeast.

 

[Velnerj]

In my experience Munich 2 is a pungent grain, but used in moderation can be good.

I like both pilsner and Vienna malt though and would only accentuate these malts with a, touch of Munich 2.

Something like:
Pilsner/Munich 85/15
Vienna/Munich 90/10
Pilsner/Vienna/Munich 50/45/5

Maybe even less Munich but this would be the max I'd go...

 

[hilljack13]

In my experience Munich 2 is a pungent grain, but used in moderation can be good.

I like both pilsner and Vienna malt though and would only accentuate these malts with a, touch of Munich 2.

Something like:
Pilsner/Munich 85/15
Vienna/Munich 90/10
Pilsner/Vienna/Munich 50/45/5

Maybe even less Munich but this would be the max I'd go...

I am starting to find out that Munich II does not play well in high amounts. Could just be me. I think your second and third lineup sounds like a go. Thinking using less could be more. Thanks!

 

[z-bob]

Pilsner/Munich 85/15

That's exactly what I was going to suggest, especially since it's Munich II.

 

[Bramling Cross]

I agree regarding Munich II. I've tried running it at 20% in my Dunkles to boost my color without resorting to C/roasted malts and it's just too much. Like other lightly toasted malts, it gets that kinda sourdough "crank" thing going on once you cross the 10% threshold--not terribly pleasant.

 

[G_robertus]

I'm on the fence about Munich. Sometimes they taste like pale ale malt (e.g. Swaen Munich light and dark), sometimes there is flavour. Never tried the Weyermann versions though, but I enjoy extra dark (30 EBC) Munich in some beers. A doppelbock with 50/50 Munich/Vienna and a handful of IBU is what comes to mind. S-189 produces great malty beer if you prevent it from stalling (or use killer yeast after when bottling, also gives you a sweeter and fuller beer).
If you want you could even use the pilsner malt to make a helles or pilsner as starter beer to grow enough yeast for the bock.

 

[jdauria]

Munich Dunkel or a Dunkles Bock

 

[ntempleton]

Helles:
90/10 Pils & Vienna
60 min - Magnum 14ibu
30 & 10 min - Mittlefruh 3-5 ibu
34/70 or S-23

 

[hilljack13]

Going to brew these three these this week; 1 gal batches. Going to keep the hops schedule the same for all and use 34/70. Depending on how they turn out I might plan to do the same with S-23. I have yet to use S-23, but I have a few packs I was planning on using with some kits I have yet to order.

Pilsner/Munich 85/15
Vienna/Munich 90/10

90/10 Pils & Vienna
60 min - Magnum 14ibu
30 & 10 min - Mittlefruh 3-5 ibu
34/70 or S-23

 

[Shenanigans]

Looks like you got your answer but if you still have some of each malt left over and some special malts (carafa special & medium to dark crystal) you could brew a nice baltic porter. 34/70 would be the perfect yeast too.

 

[G_robertus]

I keep changing my mind on my favourite lager yeast. I like W34/70 in IPA, but also clean beers with a clear hop profile. I feel like it really accentuates hop. S-23 used to be a favourite, but I noticed a lot of acetaldehyde in my latest brews and some of my friends'. The beers were still good, but it was noticeable in some. The Baltic Porter I made is excellent though. S-189 can stall but makes good malty beer, no ill words other than the stalling at 1.020. It does take off later again though. Diamond and I are not friends, but it's on the list to try under pressure. Novalager I have yet to use, but I have a friend who really did not like it at all. Lutra sucks. Not close to a lager, loads of lime.