Wee Heavy Malts

Discussion in 'Homebrewing' started by firstthenlast, Mar 11, 2018.

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  1. firstthenlast

    firstthenlast Initiate (0) Nov 25, 2013 Massachusetts

    dumb / philisophical question, but just how non traditional would a full on munich smash be? Color would be correct, you would have an amply malty backbone and a long boil coupled with the right mash temp and slightly low diastatic power would leave enough residual sweetness. I suppose the "problem" would be that i am using a continetal malt in a british beer.
     
    #21 firstthenlast, Mar 14, 2018
    LuskusDelph likes this.
  2. EvenMoreJesus

    EvenMoreJesus Initiate (0) Jun 8, 2017 Pennsylvania

    Ding, ding, ding!

    The diastatic power is enough to completely convert, so that wouldn't be an issue. It's just that Munich doesn't taste like British 2-row.
     
    #22 EvenMoreJesus, Mar 14, 2018
  3. minderbender

    minderbender Initiate (0) Jan 18, 2009 New York

    Just going to note that I don't think this is "customary" in the sense of being something Scottish brewers did. It may be customary for U.S. homebrewers, though.
     
    #23 minderbender, Mar 14, 2018
  4. firstthenlast

    firstthenlast Initiate (0) Nov 25, 2013 Massachusetts

    Thanks again for everybody's help on this. I went with the following for 10 gallons:


    22lb MO
    2lb C65 - UK
    2lb Munich 10L
    1lb Victory
    1lb Flaked Barley - probably not needed, but have been using to help w/ head retention recently
    0.4lbs Roast Barley
    3lbs Light DME in boil - poor efficiency

    154F 90 min mash
    Boil 120 min - hope to get carmelization

    1.078 OG, 22 SRM, Nottingham Yeast, pitched at 64F
     
    #24 firstthenlast, Mar 26, 2018
  5. firstthenlast

    firstthenlast Initiate (0) Nov 25, 2013 Massachusetts

    28 ibu, single hop addition at 90min
     
    #25 firstthenlast, Mar 26, 2018
  6. Jaguar10301

    Jaguar10301 Crusader (423) Mar 1, 2010 Maine

    I was looking through my old recipes, brewed this for my friends 30th (he will be 36 this year) and mine was similar

    20lb GP and 0.5lb Roasted barley (works out to 2.5%?) for a 5 gallon batch.

    Brewed it a bit hot, but he said as it aged and the flavors developed it was excellent.
     
    #26 Jaguar10301, Mar 26, 2018
  7. firstthenlast

    firstthenlast Initiate (0) Nov 25, 2013 Massachusetts

    T
    Nice, if i did it again I would do all GP/MO and then a touch of RB to get the SRM up. I added the chrystal and toasted malts b/c i am thinking about competition for this beer and I was told that lots if judges really like an exagerated maltiness and sweetness. In addition i usually brew bone dry belgians so was excited to try out the caramel malts!
     
    #27 firstthenlast, Mar 27, 2018
    Jaguar10301 likes this.
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