malty monster ( minich heavy)

[Deebee]

Hi all.

Well at last time has allowed my to get back onto the forum, and also get a date set for te next brew.

i mentioned it in an earlier thread and thought that i'd post it again.

naturally if anyone gets any good idea regarding the hops then lets hear em

22 litre brew length.

4000g Munich 15
400 aromatic malt
200 carapils.

Will be mashing at around the 67 mark.

hops.

35 g Challenger for 60
33 gram bobek for 5

Edinborough ale yeast

the thought is to get something really malty and yet a little fresh hence the bobek

I have other hops available too but have used a lot of fuggles and goldings of late and have gotten kind of fed up with the same old hops as it were.

i have the c hops too, some aroura and also some Ahnatum.

Any thoughts guys?

[micmacmoc]

I think St Austell's 'admiral Ale' is predominantly Munich (or munich like) malt. They use willamette i think. its still very refreshing when you might think that a big munich addition may be a bit heavy. I love it, your recipe looks like a lovely beer. Is the aromatic malt from Barley Bottom? I'm struggling to get the details for this so I can use it in GW's beer engine, any ideas? I reckon that bobek at the end looks good, along the lines of why you MUST have a slice of lemon in a G&T!

[Deebee]

thanks for your thoughts.
The aroma malt is from here in norway. All hops are from the malt miller. I don.t use anyone else.
Am thinkinp of bunging another 15 g bobek in ct flame out. Any thoughts? Too overpowering? The aim is malt ct the front

[micmacmoc]

Well I'd bung them in! I love having a beer that melts the top of your mouth off then needs a few months to mature the hop burn away! I'm sure that would be lovely ale. Itching to get a brew on myself but we have visitors and its a bank holiday weekend so i'm in my cafe/gallery every day when, of courwse, my time would be better spent making a hoppy summer ale.