Munich-only recipe

[dave-o]

As a big fan of Munich malt, i've been wanting to try an all-minuch ale for a while. I figure it's an ale that can be drunk chilled but also has a good malty taste.

So, the grain bill will be quite simple!:

(23l)

5000g Munich Malt.

Now, the next two parameters may be more complicated.

Hops:
I have:
EKG - lots
Fuggles - lots
Aurora - lots
Tettnang - not much, and i really want to save this for a wiezen
Pilgrim - 50g
Bobek - 50g (need to save 30g ish)
First Gold - 50g (Need to save 30g ish)
Admiral - 50g
Green Bullt - 50g
Challenger - 50g
Progress - 50g
WGV - 50g

I am leaning towards using the Aurora. Probably 20g full boil and 20 @ 10 minutes. Or perhaps some bobek or FG for the late hops. I am open to suggestion though! I am not that bothered about it tasting authentically German.

And the next conundrum, yeast.
I have:
Notts
S05
S04
WB-6
S-33

I am leaning towards the S-33 here. Thoughts?

[Barley Water]

You probably don't have all the ingredients but I would supplement what you have and make an Alt bier if you want to use alot of Munich malt (I am assuming that you don't want to do a lager, otherwise I would suggest the obvious, a Dunkel). If you go the Alt route, get Alt yeast, it attenuates better and works in a cooler environment giving a cleaner tasting beer. Just a thought.

[leedsbrew]

I would defo go with the aurora. I just tried a bottle of pdtnc's Munich 5000 ipa. Had aurora, beta and caelia I think. Awesome beer. Ive got 8 ish kg of Munich so am going to do a version of it.

[WishboneBrewery]

^^What he said!!^^

[dave-o]

The unfermented wort from this is the tastiest thing i have ever drunk! Like liquid digestives. Looking forward to the finished article.

[delboy]

The unfermented wort from this is the tastiest thing i have ever drunk! Like liquid digestives. Looking forward to the finished article.

What yeast did you got for in the end, let us know how it turns out, i have a whole sack of munich which i need to use, i've been thinking about 50/50 beers with munich but if that turns out well for you i'll probably go the whole hog.

[dave-o]

I went with the S-33 in the end (AKA Edme).

TBH i was wavering, thinking "Munich is already quite sweet, if i use a lower-attenuative yeast on it, it might be a bit sickly". So, right up until starter-pitching time i was planning on using the Notts. However, the wort was so nice i thought "i don't mind if i still have a fair bit of this sweetness left after fermentation!"

The yeast was going absolutely mental last night. I will report back.

[dave-o]

This is a great beer IMO. It slips down a treat.

If anything, it tastes like a slightly more malty Newkie Brown.

[delboy]

This is a great beer IMO. It slips down a treat.

If anything, it tastes like a slightly more malty Newkie Brown.

Nice one glad it worked out for you, the last two beers i've done have been 50/50 munich/MO and they worked out great, i might well try upping the munich again.

[dave-o]

Yeah if you're a fan of Munich definitely try a 100% one. My ale is possibly just a little too sweet for your average bitter drinker, but then i used quite a low attenuative yeast. If you used something like Notts on it, it'd be up anyone's street i reckon.

[Trunky]