7 replies to this topic

[Bklmt2000]

I have more Munich malt in my inventory than I expected, and I have a Scottish ale (somewhere in the 80/~ range) coming up.

 

Any thoughts on using Munich (Weyermann in this case) as the base grain for such a beer?

[positiveContact]

I have more Munich malt in my inventory than I expected, and I have a Scottish ale (somewhere in the 80/~ range) coming up.

 

Any thoughts on using Munich (Weyermann in this case) as the base grain for such a beer?

 

I don't think it would be much like a 80/- anymore but it could still be tasty beer.  How do you feel about deviating from the style?

[Poptop]

Style wise I'd have to agree with Evil. At the same time I have a fondness and heavy hand with Munich. I like the richness it brings to the malt bill and palate, having recently made an Amber 50/50 2-row/Munich.

[neddles]

I don't know scotch ales very well but it's hard to imagine you would want to add much in the way of specialty malts on top of an all munich base. Certainly an all munich beer could be tasty.

[positiveContact]

I don't know scotch ales very well but it's hard to imagine you would want to add much in the way of specialty malts on top of an all munich base. Certainly an all munich beer could be tasty.

 

I agree.

 

GP or at least a nice pale malt is pretty critical to hitting the style in my opinion.  But an all munich beer can be really great if you like malty.

[HVB]

I agree it will be a tasty beer but straying from the style.  Sounds more like moving to Alt space to me.

[Poptop]

I agree it will be a tasty beer but straying from the style.  Sounds more like moving to Alt space to me.

I can see this

[Bklmt2000]

All, thanks for the replies/feedback.

 

If i end up going the all-Munich route, I'm thinking a relatively low mash temp (something ~150°F or so) to dry the beer out a bit.

 

I've seen other Scottish ale recipes that call for a rather high mash temp (~158°), which I think with an all-Munich grain bil, could result in a cloying beer.