Munich 10l for single malt IPA?

I often use large amounts of Munich in my APA/IPA's in place of crystal malts. I like my hoppy beers dry. I have not yet used 100% Munich, but did make an IPA with 95% Vienna. It also had 2.5% C120 and 2.5% Caramunich. Once it smoothed out (I over did it with the bittering additions), it turned out to be a real nice beer.

 

I've made a couple of all Munich Lagers. It should work fine for a base as an IPA, albeit one that's a little darker and maltier than tradition. But who cares. If you have a favorite hop bill you'll still make a great beer.
I'd just recommend mashing lower than maybe your typical IPA mash, to ensure it dries out enough as an IPA.

 

I would think a beer that uses a large amount of munich malt would be less dry than one made with predominantly 2-row with just a touch of crystal. If done right, crystal can be added as a color contribution and minimal flavor contribution - although overdoing it can lend that sweet, candy taste to the beer. I'm not sure where crystal gets such a bad name - even BJCP leaves some room in an IPA: "Malt flavor should be low to medium, and is generally clean and malty sweet although some caramel or toasty flavors are acceptable at low levels."

That's not say an APA/IPA can't be made with Munich - many of Great Lakes beers have a significant Munich character which I love; Burning River is a real nice pale ale with balanced maltiness and hopiness... but I wouldn't consider it to be very dry.

I also like warchez idea of mashing lower to allow the beer to attenuate a bit further. OP, let us know how it turns out!

 

I just finished my keg of IPA using 21#'s of 10L Munich and 1# Caramunich in a 10 gallon batch. I am sorry to see it go. It was a very tasty beer. I can not say if it is better or worse then Marris Otter or domestic 2-row. I will brew this recipe again. Good luck.

 

How is it that 2-row for a base would be drier then Munich?

 

Hell yeah, Munich malt rocks! Bravo/Munich SMaSH (lots of bravo) was the bomb! I'm brewing another one next, a citra IPA-ish type smash, with all Munich. I fully intend to make it a citra bomb from HELL too, just to say I did it.

 

Munich malt is slightly less attenuative than 2-row. I would assume this is due to higher temperature kilning which results in the darker color.

 

What was the final gravity of your IPA?

To echo what Matt mentioned it has been my experience in using Munich Malt that it is less fermentable than pale malts.

Cheers!

 

My point was that I like to get color and flavor from Munich malt compared to using crystal malts. So, take your typical APA/IPA recipe, back out most or all of the crystal and some of the base malt. Replace it with Munich. This is what I'm talking about. For my APA/IPA's I also tend to mash low (148-150 range) and usually add 1/2 to 1lb of cane sugar. My APA/IPAs turn out dry, hoppy, and crisp.

 

I have been wanting to make an APAish Smash with Munich and Citra.

 

We should compare notes then after they're finished.

On the side note - caramunich: I'll have to try some munich/caramunich combo and see how that comes out too. Sounds tasty.

 

Great! I guess I was just saying: I think if you mash that low and add that much sugar to your IPA, you can use a small amt of Crystal for color with 2-row as your base and get an equally, if not more, dry and crisp IPA. But you can't argue with results! Cheers!

 

But then we really wouldn't be responding to the OP's question

 

I'm sorry guys. I guess I do that a lot. My response to the OP's question is this: I'd expect an all Munich IPA to have more malt flavor and be a bit less attenuated than the same (color, OG, hop schedule, fermentation schedule) IPA with 2-row and a small amount of crystal. However, since I have never brewed an all Munich IPA, I can't speak to how the flavor would compare - it may be worlds better. It's certainly worth trying - especiallly if he/she is looking for an IPA with a bit more malt character. I'd love to hear the results of the OP's "experiment". Last post from me on this, thanks.

 

“I'd expect an all Munich IPA to have more malt flavor and be a bit less attenuated than the same (color, OG, hop schedule, fermentation schedule) IPA with 2-row and a small amount of crystal.”

My expectation, based upon my homebrewing experiences, is that an all Munich malt IPA will be more than a “bit less attenuated”. I would very much like to hear what Final Gravity premierpro achieved with his Munich Malt IPA.
Cheers

 

I would agree with that. Greg Doss' data shows the sugars from Munich 10L as being roughly 89% as attenuable as the sugars from Pilsner Malt. That's pretty dang significant when you start to talk about 100% Munich grain bills.

 

If I remember, I'll let you know. it won't be till after the next harvest.

 

Hi Jack. I do not have my recipe book with me at work. I will try to remember it tomorrow. Take care.

 

Hi Jack. My records show that my all Munich IPA had an O.G. of 1.058 and a F.G. of 1.017. Take care.