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I was thinking of brewing the following this weekend. I want to get a better feel for what light munich brings to the table. Any suggestions with the recipe? I don't know if the Melanoiden is needed, but it adds a bit of colour and its so damn yummy. Should I put a little something more in for body? Will this be too thin for 35-40IBUs?

I was just going to hit it with 1056 or US 05.

10 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 1 87.0 %
1 lbs Munich Malt - 10L (10.0 SRM) Grain 2 8.7 %
8.0 oz Melanoiden Malt (20.0 SRM) Grain 3 4.3 %
0.75 oz Columbus (Tomahawk) [14.00 %] - Boil 60.0 min Hop 4 30.3 IBUs
0.50 oz Columbus (Tomahawk) [14.00 %] - Boil 10.0 min Hop 5 7.3 IBUs
0.25 oz Columbus (Tomahawk) [14.00 %] - Boil 0.0 min

OG target 1.050
IBUs 37.6

If you want to get a feel for munich, go 15-20% and drop the melanoidin.

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Could use more late hops for me.

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Fyi

Columbus hops are pretty intense. I found the flavour to be almost spicy.



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mr x wrote:If you want to get a feel for munich, go 15-20% and drop the melanoidin.

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Good point, I'll drop the melanoidin and double the munich.

mr x wrote:Could use more late hops for me.

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I don't want too much hops (a crime I know), but I'm nervous about using too little. I don't have a lot of experience on the low end of hopping.

sleepyjamie wrote:Fyi

Columbus hops are pretty intense. I found the flavour to be almost spicy.

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Thanks for the warning Jamie. I have some experience with it, but never used for a single hop brew. I have still have a bunch of Columbus to use up, but maybe I will toss in a little cascade to help with aroma/flavoring.

Columbus hops are beautiful. Like my IPAs? A lot of them are dominated with Columbus. Columbus SMaSH brews are delicious.

Munich and Vienna type malts produce much higher levels of DMS more often found in lagers. As much as 100% in some. Melanoidin shares this trait in a somewhat concentrated form so I'd leave that out of the recipe too. But if you really want a good taste of Munich why not hammer it?



Transmitted from the hop-phone.

Munich lager with - 05 cold fermented.

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I've never made a Munich Pale but it sounds interesting. Is there a style guide for this? Looking online there are so many different variations.
What sort of munich / pale ratios / OG should someone consider for this?
What about using Munich as the base malt?

Do you have a copy of bcs? Look for munich dunkel.

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Hmmm... had not considered DMS. Since I don't have a fermentation chamber, I might hold off on this one until the temps are more favorable for a cold fermentation. Maybe in the mean time I will get more munich and do as Nash suggests and hammer it. Thanks for the input guys.

We've done a munich/simcoe SMaSH before, turned out great

LiverDance wrote:We've done a munich/simcoe SMaSH before, turned out great

Did you lager it or ferment it like an ale?

mgc wrote:

LiverDance wrote:We've done a munich/simcoe SMaSH before, turned out great

Did you lager it or ferment it like an ale?

Ale with US-05