42 replies to this topic

[Mya]

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

mmmmmmmmmmyes it is

[hullabrew]

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

Huh. Literally all Munich for the malt?I use 6% Munich in my house IPA. Very tasty!edit: what OG and IBU?

Edited by hullabrew, 22 April 2009 - 10:38 AM.

[earthtone]

I'm brewing a Munich Simcoe SMaSH right away here.... I've heard the combo is dyn-o-mite!

[denny]

Huh. Literally all Munich for the malt?I use 6% Munich in my house IPA. Very tasty!edit: what OG and IBU?

Absofreakinlutely all Munich grist! About 1.075 OG, 75-80 IBU.

[DubbelEntendre]

Absofreakinlutely all Munich grist! About 1.075 OG, 75-80 IBU.

My last IPA was 50/50 MO and Munich - really rich malt flavor. A bit on the toasty side. I dig the Munich in IPAs. I didn't add any to the barley wine I just did though, I'll have to try that on the next one.

[Mya]

Absofreakinlutely all Munich grist! About 1.075 OG, 75-80 IBU.

damn a nice big ol chunk of malt, whatcha think Chinook? Centennial?

[orudis]

I did a base malt munich BW a few years ago, was a malt bomb. 15# munich IIRC.

[denny]

damn a nice big ol chunk of malt, whatcha think Chinook? Centennial?

I think both of those would be great. The high cohumulone Chinook would be great for bittering to cut through the maltiness. Maybe Centennial at 20, more Chinook at 5, then DH with Centennial.

[Mya]

I think both of those would be great. The high cohumulone Chinook would be great for bittering to cut through the maltiness. Maybe Centennial at 20, more Chinook at 5, then DH with Centennial.

that was my thinking on the high cohumulene hops as well, damn now I gotta but more malt

[Slainte]

Absofreakinlutely all Munich grist! About 1.075 OG, 75-80 IBU.

What color Munich?

[denny]

What color Munich?

10L/20EBC

[JReigle]

Someone correct me if I'm wrong, but I think many of the domestic Munich malts are made from 6-row.

In my experience, you are correct. However, Briess does make a very nice 2-row Munich called Bonlander (?). I've used this a number of times with great success and it seems much closer to the continental varieties than their 6-row stuff.However, I've also used the Briess 6-row munich as the only malt in a highly hopped IPA and was quite pleased with the results, so YMMV...

[denny]

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.

I know the regular Briess is, but their Bonkander is not. GW is 2 row, and FWIW, I like it a lot and use it frequently.

[NWPines]

Yeah, that's what I get for making such a broad sweeping comment. I have not tried the Briess Bonlander, so can't comment there. I've used their standard (6-row) munich and really felt it was lacking. I've used the GW munich (which is 2-row) quite a bit since it's cheap and readily available here, and think it's fine in relatively small percentages. But in a grain bill with lots of munich in a very malty beer (Dunkel, O'Fest, DBock) it just isn't as nice as the continental varieties IMO. I have not done a highly hopped, high percentage munich beer so maybe my opinion would be different there.

[NWPines]

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

I'm working my way through a sack of the Gambrinus ESB malt and have been pretty happy with it (especially for the price).

[denny]

But in a grain bill with lots of munich in a very malty beer (Dunkel, O'Fest, DBock) it just isn't as nice as the continental varieties IMO.

I've used it a lot in alts that were 75-100% GW Munich and I really liked it. Even won some awards for those beers. I've been using Durst Munich for the last year since that was what I had on hand, but I'll go back to GW when the Durst is gone.

[chuck_d]

I'm glad this thread came up because I'm crafting a recipe for a Summer Ale including Munich right now. I've used Weyermann & Best in the past, both German maltsters, both good Munich malts IMO. Another German maltster that I recently found I have access to is Weissheimer. Does anyone have experience with them? I can get their malts cheaper than any other maltsters when it comes to Munich, Vienna and Pilsen malts so I have been thinking about replenishing my stock with their malts on my next purchase coming up.

[NWPines]

I've used it a lot in alts that were 75-100% GW Munich and I really liked it. Even won some awards for those beers. I've been using Durst Munich for the last year since that was what I had on hand, but I'll go back to GW when the Durst is gone.

And that's the beauty of making beer, it's totally subjective..... some people love peat smoked malt, I think it tastes like licking a fireplace. I've been using the Durst Munich I got through the club order, and it's the nicest Munich I've used. Do you prefer the GW or is it based on price?

[denny]

And that's the beauty of making beer, it's totally subjective..... some people love peat smoked malt, I think it tastes like licking a fireplace. I've been using the Durst Munich I got through the club order, and it's the nicest Munich I've used. Do you prefer the GW or is it based on price?

Yep, that's the Durst I've been using, too. And while I do really like it a lot, I'm willing to be heretical and say that I think GW has more flavor than the Durst. I'll probably come to regret typing that. Especially because it's _your_ beers that keep on winning!

[NWPines]

Yep, that's the Durst I've been using, too. And while I do really like it a lot, I'm willing to be heretical and say that I think GW has more flavor than the Durst. I'll probably come to regret typing that. Especially because it's _your_ beers that keep on winning!

Yeah, that's just because you haven't been entering yours! I'll have to objectively give the GW another try since my bag of Durst is about gone.