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?
Posted 13 October 2015 - 04:50 PM
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?
Posted 13 October 2015 - 04:51 PM
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?
Posted 14 October 2015 - 03:25 AM
Posted 14 October 2015 - 05:02 AM
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.
Posted 14 October 2015 - 05:11 AM
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.
Posted 14 October 2015 - 05:27 AM
I agree it will be a tasty beer but straying from the style. Sounds more like moving to Alt space to me.
Posted 14 October 2015 - 05:27 AM
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
Posted 14 October 2015 - 01:12 PM
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.
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