MUNICH OR VIENNA

[fisherman]

Hi lads,
What do you think of mixing munich or vienna malt say 1kilo with 3 kilo's pale malt and 250grms of caramalt or crystal malt in a light bitter. Would this cause any problems if mashed at 66c as normal 90 min mash. I tend to like light hopped sweet beer. Any recipe help on this idea would be great.
Cheers
fisherman

[WishboneBrewery]

No problems with mashing that, either of those will add to the maltiness of the beer and deepen the colour. Sounds good to me

[raiderman]

I would go for caramalt if you want the bitter light, I use it with both vienna and munich in golden ales and they combine well. Either vienna or munich will add a more golden hue to a bitter, together with maltiness which provides a platform for either an aromtic hoppiness, say late hopping with goldings or the higher bitterness levels of the commercial golden ales which are lower on aroma but big on flavour, perhaps using styrians later in the boil, perhaps using some of the new strains of NZ hops for bittering and a citussy background. I say perhaps because I'm just starting to mess around with NZ hops and that has only now occurred to me!

[coatesg]

Munich or Vienna will self convert and can go up to 100% of the grain bill. (eg St Austell Admiral's Ale is 100% Cornish Gold which is effectively Munich by another name).

[mysterio]

I made an all Vienna beer once with some Amarillo hops, it was very nice indeed. I think all Munich would be a little too much for me, but I think if you get the yeast to attenuate well it could be good.

I think your idea sounds good, go with Munich in your recipe as planned and you won't be disappointed.