Munich 10l for single malt IPA?

Thank you for taking the time to respond to my query. When I homebrew my American style IPAs I shoot for an OG of around 1.062 (I have gotten pretty good at hitting that mark). My FG is typically 1.010. I prefer for my American style IPAs to be dry and the FG of 1.010 makes that happen.

I am glad to hear that your Munich malt IPA turned out well!

Cheers!

Jack

 

There are 4.1 - 6.5 L Belgian/German Munich malts available...they might work better as a base malt.

 

By my reckoning, premierpro obtained an Apparent Attenuation of 71% for his Munich malt IPA. I typically get something like 84% for my American style IPAs.

It sounds like the Munich IPA that premierpro was a tasty beer.

It seems reasonable to me that honkey could (should) make a Munich 10 L IPA since it could (will) be a very tasty beer. He should expect that he will obtain a higher Final Gravity and therefore a beer with more body (it won’t be a dry IPA).

Honkey, please report back on how your Munich 10 IPA turns out (presuming that you brew it).

Cheers!

 

SD Super Yeast and all will be well! lol

 

Keep in mind that this batch was brewed with SO4. Possibly another yeast like WLP007 would have finished lower. I also pitched 5 gallons of this with T-58 that I have not taped yet. The T-58 also finished at 1.017.

 

I have used a number of different yeast strains in the beers that I brewed with Munich Malt (the most I use is 50% Munich Malt) and they have all ended up with higher Final Gravity readings. Maybe a ‘super’ yeast like what Eriktheipaman posted (White Labs SD Super Yeast) will get you lower but based upon my homebrewing experience Munich Malt (especially 100%) = higher Final Gravity.

Now, having a higher Final Gravity is not necessarily a ‘bad’ thing. I personally desire that my IPAs end up low and dry but an IPA with a Munich Malt backbone and higher Final Gravity could be just the ticket for others.

The beauty of homebrewing: brew the beers you like and brew them the way you like!

Cheers!

P.S. I brewed a Bohemian Pilsner this past winter which had an OG = 1.053 and a FG = 1.016. That beer has noticeable body which I really enjoy in a Bohemian Pilsner. To each their own!

 

A thought occurred to me. What is the most attenuative yeast that I have ever brewed with? The answer: Wyeast 3711(French Saison). Has anybody every brewed a 100% Munich Malt beer using 3711?

Now, I would not suggest 3711 to the OP since it would be inappropriate to use that strain to make an IPA.

But, the combination of Munich Malt and 3711 would be interesting on two (and more?) levels:

· It would be interesting to know what Apparent Attenuation is achieved

· The combination of a Munich Malt backbone and spicy flavors from the yeast might be an interesting and tasty beer?

I wonder what you could call this ‘style’ of beer? A Malty Saison?

Cheers!

 

Jack,

Playing with the attenuation calculator a bit, as an example:

Assuming:
3711 is capable of 82% attenuation as an average;
mashing at ideal temps for fermentability (I used 151 deg F at 90 mins)
aiming for a 7.0% saison

using Base malt only I get an apparent attenuation of ~ 95% (OG = 1.057, FG = 1.003)
using Munich only I get an apparent attenuation of ~ 79% (OG = 1.068, FG = 1.014)

BJCP claims that acceptable FGs for a saison are 1.010-1.016. But I'd guess that an all Munich saison would make for a very malty saison indeed. I'd love to try one.

 

“I'd love to try one.”

Are you going to make one!?!

Cheers!

 

I will be making a saison shortly - but I'm thinking I'll stick to a more traditional route, and keep it dry as hell...

 

My 100% Munich beers have had an extremely bready and fruity aspect that I feel would detract from a great IPA.

 

Interesting. I'll try to remember to take a FG reading on my Munich/Citra smash and report back.

However, the idea of a munich smash with 3711 and (whatever) hops sounds very interesting. I may well try that next (and again, note the FG and report back). I'll once again ferment it at 64F, like I did the first time I made a smash saison (was 2-row and 3711). Obviously I'm not going to use a lot of hops along with 3711 yeast, as I don't feel that yeast would really make for an enjoyable really hoppy beer (at least not to the extent it does in a non-hoppy beer). I would think that lots of hops plus 3711 = clashing flavors (much the way I find hoppy wheats/hefs clashing). I think I'll use belma hops tho for that beer.

I could be wrong tho, anybody who's made a great super hoppy 3711 beer, please do elaborate in great detail.

I personally don't have a particular preference for dry IPAs verses non-dry IPAs. The more heavily crystal malted IPAs (or perhaps an IPA with all Munich?) are just as appealing to me as the super dry ones with little or no crystal and with added sugar to dry them out. I guess if forced to choose, I would choose the heavier bodied, pro-crystal, higher FG type, as I like a beer with body.

 

I'll try to remember to post back at some point. Will def put it up on my blog. I am getting ready in a few weeks to brew a session White IPA w/ 3711. 50% Flaked Wheat, 40% Pale Malt, 10% Flaked Oats. 1oz each Meridian, Calypso, Cascade @ 15 mins, 1oz each Meridian, Calypso, Cascade @ FO for 25 whirlpool, Grapefruit Zest, Orange Peel, Indian Coriander. OG 1.044. IBUs 36. We will see where it goes. Could be great. Could be a wreck. Gonna be fruity, spicy, hoppy, sessionable, and dry (as a good IPA should be ).

 

I early vote wreck...prove me wrong : )

ps where did you find the Indian coriander?

 

If you decide to brew an all Munich Malt beer with 3711 please report back how it turned out.

As regards 3711 and hoppy I can’t be of any help here. When I brew my Saison beers I brew more traditional Saisons: European hops with a light touch.

Cheers!

Jack

 

I always buy Indian Coriander at Indian grocers. They always have it. The problem in some areas is where to find an Indian grocer.

 

We've got plenty...but they only sell Red Bull and cigarettes : )

 

You da man!

Cheers!

 

[quote="AlCaponeJunior, post: 1521446, member: 461657

I could be wrong tho, anybody who's made a great super hoppy 3711 beer, please do elaborate in great detail.
[/quote]

Super-hoppy is a very subjective term, but I've done a few experiments with saison yeasts and American hops. Here are my top two hints.

1. Try to give it some body and/or sweetness. Toss some british base malt into the grist, a heavy hand with wheat or oats won't hurt, and a touch of crystal is welcome.
2. Remember that it will be dry regardless of IBUs. Try to use low co-humulone hops, and keep the overall IBUs withing the traditional saison range, slightly high at the most. I've made a saison that had 56 IBUs (calculated) that was far more tongue stripping than most commercial DIPAs that claim 100+ IBUs.

I've had the best results with using Amarillo as the dominant flavor/aroma/dry hop. I'm not saying that nothing else will work, just that I've had the best results with it.

I've also experimented with using a fairly large percentage of munich malt with saison yeast at a cool temperature. I don't know about all munich, but these beers definitely had a bock-like character to them.