Advice on an All-Munich beer??

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WishboneBrewery
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Re: Advice on an All-Munich beer??

Post by WishboneBrewery » Thu Dec 17, 2009 10:54 pm

That is another idea, a Munich (I)PA :)
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mysterio

Re: Advice on an All-Munich beer??

Post by mysterio » Thu Dec 17, 2009 11:38 pm

1070 OG
OK, that makes sense now :D

That beer sounds intense.
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6470zzy
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Re: Advice on an All-Munich beer??

Post by 6470zzy » Fri Dec 18, 2009 9:57 pm

It's not for those who have a weak constitution :aarh:

Cheers
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WishboneBrewery
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Re: Advice on an All-Munich beer??

Post by WishboneBrewery » Sat Dec 19, 2009 9:24 am

I think I'll have a crack at an Admirals Ale.
viewtopic.php?f=2&t=28223&p=316152#p316152
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Barley Water
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Re: Advice on an All-Munich beer??

Post by Barley Water » Mon Dec 21, 2009 4:14 pm

Don't worry about conversion with Munich malt, it will take care of itself just fine. I have had extremely good luck making almost 100% Munich malt beers (I just added a little Carafa II for color and a bit of Melonoidin malt to jack up the malty flavor just a litte). I have also had good luck with almost 100% Vienna malt, again this stuff has enough to convert itself nicely. My goal when I make beers like this is to get them as malty as possible but also dry them out because I think they taste much better when they are not real sweet.

Next year, I am going to try and make a Mexican/Texan type beer with somewhere around 20% adjunct (my weapon of choice is corn grits). Should I worry about conversion with that level of adjunct in the grist?
Drinking:Saison (in bottles), Belgian Dubbel (in bottles), Oud Bruin (in bottles), Olde Ale (in bottles),
Abbey Triple (in bottles), Munich Helles, Best Bitter (TT Landlord clone), English IPA
Conditioning: Traditional bock bier, CAP
Fermenting: Munich Dunkel
Next up: Bitter (London Pride like), ESB
So many beers to make, so little time (and cold storage space)
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WishboneBrewery
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Re: Advice on an All-Munich beer??

Post by WishboneBrewery » Mon Dec 21, 2009 5:13 pm

Cool, cheers...
Apparently something like Pale malt has the power to convert its own weight in Adjuncts... so 20% should be no bother :)
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coatesg

Re: Advice on an All-Munich beer??

Post by coatesg » Mon Dec 21, 2009 5:19 pm

I'd use Vienna over Munich if you're thinking 20% corn, 80% Munich/Vienna - I believe it has much higher activity.
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