please could you help me out a little?

[alfie09]

i want to make a beer using pale malt, vienna malt, munich malt with some NZ cascade hops, using nottingham yeast. but will this brew benefit from using hops like hallertau or saaz using say munich yeast?

need to use up the malt and i could really use up some northen brewer hops aswell. what would be the best route to go down here

i aint got no temp control so it will be fermented around 190c - 20oc

[Wolfy]

GIven that you don't have temp control, and that (I think) most 'Munich' yeast/beer is usually lager, an ale yeast - more like Nottingham - would be more appropriate.
No reason you can't brew a decent ale with pale malt, use the others for colour and malty flavour and then use Cascade hops throughout, I'm not sure if Halleratu or Saaz would add too much exciting to the final product.

[alfie09]

the other option thats been going through my head is northern brewer for bittering then a whole 100gram bag of saaz at 3 minutes and flameout?

[alfie09]

it does your head in sometime deciding what to brew lol

[floydmeddler]

I agree with Wolfy in that Hallertau won't add much - the Cascade will completely overpower them.
You could do a ruby I.P.A using S05 yeast. How much Cascade do you have?

[alfie09]

100grams OF NZ CASCADES @ 10.7%AA for 23litres

[Wolfy]

You could easily do an American Pale or (even better) Amber Ale with the pale malt and Munich (and a splash of crystal/chocolate etc).
30g Cascade @ 60mins, 35g @ 10mins, 35g @ 0mins would give a nice rounded 45IBU's and a good hit of late hop flavour and aroma, which could balance well with the maltyness of the Amber Ale.

Else you could make an Alt by using the pale malt, Munich and Vienna (and a dose of specialty malt) with the Northern Brewer for bittering (~40IBU) and then the Hallertau at 15mins.

... or do both, or do something else.

[floydmeddler]

I'd get as much Cascade as possible in as steeping hops... Mmm...

[Barley Water]

I think what I would do is what the previous posters have recommended already, do an APA or IPA depending on how much base malt you have. I like my "hop delivery vechicles" fairly dry without any crystal malt so the grains you have will do the job credibly. You will get a slightly more malty interpretation but it's all good, go for it. I don't know that I would even bother adding any roasted malts for color, the beer will be dark yellow to gold depending on how much Vienna and Munch malt you end up with in the grist. I would also try to late hop as much as possible, I personally don't like my ales all that bitter but I do love the hop flavors and aromas. Finally I also agree, don't bother with the noble hops, you will never even taste them in there with the cascade. If you don't have temperature control, don't even both playing with lager yeast, you will be disappointed.

[bosium]

I'd use all pale malt with a dash of munich or a bigger dash of vienna, maybe up to 5% crystal if you like and go Cascade all the way, perhaps FWH some of it, but use lots at flameout. You'll end up with a delicious, aromatic pale ale (or IPA if you go high enough OG).

+1 to what BW said, don't even think about using lager yeast for this, you want a clean ale yeast like Nottingham but do try and keep it cool while fermenting. Use the big water bath and frozen bottle trick to keep the temp down around 18C and your beer will thank you.

[alfie09]

i always brew aroun 180c. just recieved some stryian goldings so this is what i am going for 23 litres of heaven lol

4kg pale ale malt
1kg munich
500grams vienna
200grams wheat malt

30g Cascade @ 90mins,
35g cascade @ 10mins,
35g cascade @ 0mins
50g styrian goldings @ 0mins
50g styrian goldings dry hop one week

ferment @ 17-18oc with nottingham. bottled with a good amount of fizzzzzzzzz ! yummy. been dreaming of this beer for days now!

[idbrew]

I may be too late but the Danstar "Munich" yeast is supposed to be a wheat beer yeast (if that is the yeast you were referring to).