Munich

[far9410]

Hi all, I've got 5kg munich malt (and various others) and a sachet of Munich yeast, some saaz hops( and various others) I'm looking for some ideas of what to brew, I particularly used to like a beer called hacker pshorr brau when I was in Munich

[far9410]

Ok, forget the hacker pshorr brau, just give me a Munich recipe

[zgoda]

Helles or dunkel?

[greenxpaddy]

Bock style for 50-100% munich

[far9410]

Im open to suggestions

[zgoda]

http://hopville.com/recipe/1149936/trad ... kozlak-v20

The mix of 2 munich malts and vienna was unintentional, that's what i found in my grain storage. Planned was all light munich.

[far9410]

munchen
Date:
Gyle Number:
Fermentable Colour lb: oz Grams Ratio
Munich Malt 20 EBC 11 lbs. 0.4 oz 5000 grams 94.3%
Wheat Malt 3.5 EBC 0 lbs. 10.5 oz 300 grams 5.7%

Hop Variety Type Alpha Time lb: oz grams Ratio
Saaz Whole 3.3 % 90 mins 0 lbs. 1.8 oz 50 grams 50%
Saaz Whole 3.3 % 30 mins 0 lbs. 0.9 oz 25 grams 25%
Saaz Whole 3.3 % 15 mins 0 lbs. 0.9 oz 25 grams 25%
Saaz Whole 3.3 % 90 mins 0 lbs. 0.0 oz 0 grams 0%
Saaz Whole 3.3 % 90 mins 0 lbs. 0.0 oz 0 grams 0%

Final Volume: 23 Litres
Original Gravity: 1.051
Final Gravity: 1.012
Alcohol Content: 5.1% ABV
Total Liquor: 33.6 Litres
Mash Liquor: 13.3 Litres
Mash Efficiency: 75 %
Bitterness: 27.9296259146096 EBU
Colour: 33 EBC

what about this?

[zgoda]

I'd say it'd be too hoppy. Single addition at 60 mins or fwh, that's how they do it in south Germany. But it's your preference and taste.

And why wheat?

[far9410]

I'd say it'd be too hoppy. Single addition at 60 mins or fwh, that's how they do it in south Germany. But it's your preference and taste.

Hi, deliberate mistake, the last 2 hop additions shouldnt be there, so only 90, 30 and 15, still too hoppy?

[greenxpaddy]

Leave out the 15 min hops and that's a good recipe

[zgoda]

I'd say it'd be too hoppy. Single addition at 60 mins or fwh, that's how they do it in south Germany. But it's your preference and taste.

Hi, deliberate mistake, the last 2 hop additions shouldnt be there, so only 90, 30 and 15, still too hoppy?

This will not be Bayrisch at all, but why not?

I like dark/amber lagers malty with low to moderate bitterness, without hop flavour and aroma at all. That's how I brew my dunkels, festbiers and bocks, Munchener taste.

[far9410]

[quoteLeave out the 15 min hops and that's a good recipe][/quote]

thats nailed it then, do you think one sachet of yeast will do it?

[far9410]

This will not be Bayrisch at all, but why not?

I like dark/amber lagers malty with low to moderate bitterness, without hop flavour and aroma at all. That's how I brew my dunkels, festbiers and bocks, Munchener taste.

do you think i should up the 90 min quantity, and ditch the others(sorry ditch)

[zgoda]

For ~1.050 should be enough.

[Barley Water]

Well, if you want a Munich Dunkel I would make up at 1.055 O.G. wort with about 25 IBU's of bitterness, no flavor or aroma hops. I do one that uses 100% Munich malt (50% light and 50% dark Munich) plus about 4oz of Melonodin malt and a couple of ounces of Carafa II for color in a 5 gallon batch. I then do a double decoction on the whole thing to generate those sought after melonodin reactions (it makes the beer more complex tasting in my opinion). Although some use crystal malts I would advise against that since you want malty but you don't want sweet. Do everything you can to get the beer to attenuate, you know good yeast handling, yada, yada, yada. Anyway it makes a great brew, I just love it and I bet you would also, good luck.