Munich Malt

I recently brewed braukaiser's altbier with Valley Malt's Munich at ~89% and it's freaking awesome.

 

I brewed a 100% munich beer with wyeast 2112 and glacier hops - was delicious!

 

Altbier sounds like a good idea. You can add a little bit to a Dubbel, but not a lot so it would take a while to go through 30 lbs that way.

 

I've been dewlling on the idea of an all munich partigyle...

SMASH Barleywine with Chinook and Chico yeast first.
"Hoppy Belgian Red" with fruity hops and wlp530 second.
Table sour with brett for primary and sour dredges final.

Do it and let me know how it goes

 

I really like using Munich Malt for American Amber type beers -- including hoppy ones.

Do you know the lovibond?

 

Yes it is

 

Cool. The diastatic power of that is probably pretty low; you may want to include a few pounds of 2-row or Vienna or whatever. As far as percentages, some people around here are more knowledgeable than I am... I'm just trying to bring up the subject

 

If it's Weyermann Munich it should be able to self convert. Don't know about Briess or others.

 

couple pounds in a porter is nice

you can always make lagerish beers fermenting cool with a neutral ale yeast, Rogue does try a Rogue Dead Guy clone .. CYBI recipe used about 3.5 pounds

 

My own opinion: I can find munich malts to be a little cloying when used as the dominant base malt.

 

Dunkelweizen.

50% Munich
50% Wheat Malt
A few oz of roasted barley for colour.

Ferment with 3068.

Easy and delicious.

 

Does that include Weyermann Munich Malt II, which is 9L? Also, if the malt the OP has is 10L, it's probably Briess... right?

 

Yes, Weyermann Munich II (as well as Munich I) should self convert. I have seen some say that Munich II has a diastatic power or 25 degrees lintner, which (if true) is less than the generally quoted minimum. OTOH, people have made beers with 100% Munich II and reported full conversion. (And Weyermann says you can use it for 100% of the grist.) I have used it in contexts where I count on full self conversion of the Munich II portion and it worked. I do allow more mash time for 'borderline' DP values. I have become convinced that 35 degrees lintner is not absolutely necessary. The enzymes are not 'used up' by the conversion process itself, so the extra time allows better conversion. The only caveat is that you're racing against the gradual 'denature' clock.

According to Weyermann, the color of Munich II varies from 8.1L to 9.9L. So if I see someone says 'Munich 10L,' does that mean Briess? I dunno.

 

Briess 10L Munich has a DP of 40 Lintner, so it will convert. The Briess 20L Munich has a DP of 20 Lintner and it will not have enough to convert. The Weyermann dark Munich should be able to convert itself.

 

use a couple of pounds for a meaty brown ale. or you could use 50-50 Munich & 2-row for a strong american ale. maybe throw some Columbus and Nugget hops in it, aim for 1.070 og. thats a thought. i made a rye stout a few months ago with 5# Munich, 6# superior pils and about 4# rye and roasted malts (3.5 gal batch). it is great, i could send you the recipe if your interested. og was ~1.080 and it finished at 1.020 hopped with Nugget and Willimate. really nice beer.

 

You can use Munich in basically any beer. I've made IPAs, Porters and Weizens that all have some Munich malt in them. Or you could make a lager with 100% Munich. The options are limitless. I know that Troegs uses Munich malts in a lot of their beers, maybe check out their website for some inspiration.