Using a lot of Munich?

[brodington]

Hi there,

I am coming to the end of a sack of malt and cannot get another one until payday so I was wanting some advice.

What effect does adding a lot of Munich malt have to the resulting beer, I.e. Using instead of Maris otter.

I am planing an American pale ale (ish) something like this:

Fermentables:

3kg Maris Otter
2kg Munich
Dash of crystal
Dash of wheat malt

Hops:
Northern brewer bittering,
Simcoe for aroma/ flavour.

Us 05 yeast

What do people think the outcome would be?

I also have in store:
Malts: 1kg Vienna, 500g Aromatic, 2kg Wheat Malt, dark and medium crystal, 1kg Jaggery
Hops: Borek, cascade, Apollo,Nelson sauvin, summit, progress and Saaz

[dave.wilton]

I had a German alt that was made with 100% Munich once by a guy who sometimes comes on jims. Google 100% Munich. It's very malty, really nice. I'd be tempted to try this style and use your Saaz and progress

[brodington]

I only have 2kg of Munich.

And i am running out of pale ales in my bottle store.

Would 60\40 be to sweet for this style of beer?

[brodington]

I could also do:

3 kg Maris otter,
1 kg Munich
1 kg Vienna.

Or:

3 kg Maris otter,
Some jaggery sugar up to a good SG.

Which of these the do people think would make the best pale ale?

[seymour]

3 kg Maris otter,
1 kg Munich
1 kg Vienna.
...+ Some jaggery sugar up to a good SG.

...think would make the best pale ale?

That's what I would do, but it won't be a "pale" ale. It'll be extremely malty, yes, but in a strange, copper, toasty, melanoidy, raisiny and plumy kinda way. Emphasize it with a fruity English ale yeast. I made a Påske Øl (Danish Easter Beer) something like this, plus a little home-roasted wheat. Utterly delicious, if you're into that kinda thing.

[Barley Water]

Essentially you will end up with an overhopped Octoberfest with ale flavors coming off the yeast (although it will be fairly clean for an ale). Do not confuse malty with sweet, you can get Munich malt to dry out really well, the Germans do it all the time. The beer will however be malty, a bit of toasted bread like flavor. I suppose it would also approximate an Alt bier but the Simcoe will add a very citrus flavor (neat stuff by the way) and that will make it very different (not a bad thing at all, you could well be inventing a new style).

[brodington]

I think you guys are right, pale ale is not the way to go.

I was just flicking through Radical Brewing for ideas and saw this:

India Red Ale (IRA)

2.9 kg pale ale
2.3 kg Munich
340g medium crystal
227g dark crystal
57g black malt

All of which I have!

Randy hops it with Cascade and Goldings

I might do cascade and Simcoe.

50g Cascade 60 mins
50g Cascade 30 mins
50g Simcoe 5 mins /flameout

Ferment with Fullers yeast.

Now that I like the sound of. Any feedback / improvements? Especially the hopping schedule.

[seymour]

A sudden veer into IPA territory, but sure, that sounds good too. I'd add some dry hops to the secondary fermentor one week before bottling.