Hello,
I'm planning on doing a strong Old Ale using the recipe in Greg Hughes's book as the base. The recipe calls for Munich malt which I don't have, but I do have some Weyermann Vienna that is going out of date soon. Would that work with a dark ale like this?
Thanks,
Chris
Vienna malt as substitute for Munich
Re: Vienna malt as substitute for Munich
In one of my books, it say, "Vienna malt is lighter and sweeter than Munich malt".
I guess it depends on what % of Munich you are proposing to replace with Vienna. If it's only a few %, then it probably won't make a world of difference.
I guess it depends on what % of Munich you are proposing to replace with Vienna. If it's only a few %, then it probably won't make a world of difference.
Fermenting: pseudo “beyond the Firs” (Burnt mill beer clone), Geuze
Conditioning: English IPA/Bretted English IPA
Drinking: Sunshine Marmalade, Festbier, Helles Bock, Smokey lagery beer, Irish Export Stout, Orval clone, Impy stout, Duvel clone, Conestoga (American Barley wine), Dobbin 2 dark mild
Planning: Kozel dark (ish), Simmonds Bitter, Bitter, Citra PA and more!
Conditioning: English IPA/Bretted English IPA
Drinking: Sunshine Marmalade, Festbier, Helles Bock, Smokey lagery beer, Irish Export Stout, Orval clone, Impy stout, Duvel clone, Conestoga (American Barley wine), Dobbin 2 dark mild
Planning: Kozel dark (ish), Simmonds Bitter, Bitter, Citra PA and more!
Re: Vienna malt as substitute for Munich
Thanks very much Cobnut. I'll probably increase the pale a bit then and reduce the amount of Vienna.