Owly055
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- Feb 28, 2014
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I bought enough Munich 10 (Wey) for two brews the other day..........The plan is a dark lager hopped with Northern Brewer and Hallertau, (IBUs in the mid 20's). About 10% CR120.
I'm told that this Munich will convert OK...... I'm wondering if I need an extended mash, or if I should add some amylase. I'd hoped to get a darker Munich but it wasn't stocked... filling the balance of the grain bill with American two row or MO.
Anybody have stories about using Munich for a base malt at 90% or so. The smell of the stuff is wonderful. The rich maltyness of the Munich along with the noble hops should give me as really rich nice old world dark beer. Unfortunately the first edition will have to be an ale as I forgot my yeast.
H.W.
I'm told that this Munich will convert OK...... I'm wondering if I need an extended mash, or if I should add some amylase. I'd hoped to get a darker Munich but it wasn't stocked... filling the balance of the grain bill with American two row or MO.
Anybody have stories about using Munich for a base malt at 90% or so. The smell of the stuff is wonderful. The rich maltyness of the Munich along with the noble hops should give me as really rich nice old world dark beer. Unfortunately the first edition will have to be an ale as I forgot my yeast.
H.W.