42 replies to this topic

[ThroatwobblerMangrove]

Obviously german beers in general often have munich but what else?

[MtnBrewer]

I use it in small quantities in a lot of things to add some maltiness. I use it as a large percentage of the grist in Munich/O'fest, bock and altbiers. I have also made all-Munich pale ales on occasion.

[chadm75]

I use it to add a bit of sweet, toasty flavor. Getting ready to throw 8 oz. of it into my Blonde Ale!

[ThroatwobblerMangrove]

I use it in small quantities in a lot of things to add some maltiness. I use it as a large percentage of the grist in Munich/O'fest, bock and altbiers. I have also made all-Munich pale ales on occasion.

How do those all munich pales come out? Seems like it would be kind of interesting. Do you use american or british hops and yeast?

[davelew]

I like to put a couple pounds in porters, IPAs, and scotch ales where I want some extra maltiness.

Obviously german beers in general often have munich but what else?

[BrewerGeorge]

Lots of stuff. I use it any time I want to increase general "maltiness" without going in the biscuit direction. My APA and IPA both have it. My American wheat has a pound, and browns and porters that aren't super English (and therefore biscuity) tend to get a bit as well.

[ncbeerbrewer]

I have used Munich a lot in many of my recipes lately. I too think and like to add it to get a malty flavor. I have used in pales, IPA's, Porter, Strong Scotch Ale, Bock, Ofest too. Its a great malt in small % or large ones too like for Bock and Ofest.

[MtnBrewer]

How do those all munich pales come out? Seems like it would be kind of interesting.

Really malty and also a little on the sweet side.

Do you use american or british hops and yeast?

I use mostly Brit hops and American derivatives of British hops (Willamette, e.g.). I don't use too many "C" hops in my own recipes but I will brew with them in other recipes every once in a while. I use both Brit & American yeasts but I like the ones with some flavor (i.e., not 1056).

[Big Nake]

Agreed with all the above... a lot in German beers like Festbiers (50-60% of the grain bill) and smaller amounts just to give some depth and maltiness. I made a Czech Lager a few weeks ago that was 9 lbs of pils and 1/2 lb of Munich along with Saaz hops and Urquell lager yeast. It darkens the color, boosts the maltiness & body and maybe even the head stability(?). It's always in stock at the Mayfair Court Brewhouse.

[stellarbrew]

I added one pound of light Munich to my latest APA, and I found it gave the perfect subtle maltiness I was looking for to round out the recipe, without upstaging the hops. I will definitely do the same thing next time.

[NWPines]

I use Munich malt a lot, one of my favorite all around malts. For example, of the beers in my sig the apprx amount of Munich used is: Dunkel (97%), Vienna (35%), Amber (8%), Stout (10%), IPA (4%), and Doppelbock (90%). I think the maltster makes a huge difference in the characteristics that Munich will impart, especially for the beers that are mostly Munich. Of the ones I've tried, I'm partial to Durst or Weyermann, and have not been at all happy with Briess or Great Western. Someone correct me if I'm wrong, but I think many of the domestic Munich malts are made from 6-row.

[MtnBrewer]

I use Munich malt a lot, one of my favorite all around malts. For example, of the beers in my sig the apprx amount of Munich used is: Dunkel (97%), Vienna (35%), Amber (8%), Stout (10%), IPA (4%), and Doppelbock (90%). I think the maltster makes a huge difference in the characteristics that Munich will impart, especially for the beers that are mostly Munich. Of the ones I've tried, I'm partial to Durst or Weyermann, and have not been at all happy with Briess or Great Western. Someone correct me if I'm wrong, but I think many of the domestic Munich malts are made from 6-row.

It used to be that they all were but there are some fairly good quality domestic Munich malts available now. Still, I agree that the German and Belgian maltsters make the best Munich malt. I like Weyermann a lot but I have been using Bestmalz lately and it's quite good. 6-row is probably fine in small quantities but if you're using more than 15-20% then I'd recommend a good quality Munich from a continental maltster.

[ThroatwobblerMangrove]

It used to be that they all were but there are some fairly good quality domestic Munich malts available now. Still, I agree that the German and Belgian maltsters make the best Munich malt. I like Weyermann a lot but I have been using Bestmalz lately and it's quite good. 6-row is probably fine in small quantities but if you're using more than 15-20% then I'd recommend a good quality Munich from a continental maltster.

Good to know about the bestmalz since that's on the NCM list of suppliers. I *heart* Munich.

[MtnBrewer]

Good to know about the bestmalz since that's on the NCM list of suppliers. I *heart* Munich.

That's why I use them. If it weren't for that I'd go to the effort of getting some Weyermann.

[drewseslu]

I really like the Gambrinus Munich 10L. I use it in my Black Sky Stout Porter, Homeward Brown, Cardinal Direction Abbey Dubbel and I use lots of Munich in Barleywines, Old Ales, Scotch Ales, Altbier and most darker lagers.Oh, I forgot to mention, Dunkel Weiss and Weizenbock really benefit from Munich Malt, as well.

[dondewey]

Just used 10% in a saison that is currently slowly fermenting at 82F. I think it adds maltiness while still allowing for high attenuation levels (unlike some crystals).

[Mya]

I really like the Gambrinus Munich 10L. I use it in my Black Sky Stout Porter, Homeward Brown, Cardinal Direction Abbey Dubbel and I use lots of Munich in Barleywines, Old Ales, Scotch Ales, Altbier and most darker lagers.Oh, I forgot to mention, Dunkel Weiss and Weizenbock really benefit from Munich Malt, as well.

+1 on the Gambrinus Munich , tasty stuff.Drew have you tried the ESB Pale malt? I really am digging it.

[drewseslu]

Not yet, but I am anxious to try it out. Pricier than the Rahr, but I may be able to get it occasionally.

[Mya]

Not yet, but I am anxious to try it out. Pricier than the Rahr, but I may be able to get it occasionally.

I really do like most of their products honestly. I get mine from a local guy who actually knows the owner, and drives up to the malthouse and brings it back down by the pallette.That they are so tiny and make a great product is cool.

[denny]

An all Munich IPA, heavily hopped with American hops, is a wonderful thing.