Munich IPA

[TriggerHappy]

Anyone had any luck making an ipa using munich as a base? Got a big bag to do my oktoberfest and my stout and have about 10lbs left over. Just curious as to how this would work. I do like my IPAs with a backbone more than the thin west coast style. Thank you for the help

 

[mongoose33]

A lot of IPA/APA recipes appear to have Munich as part of them. I didn't see any where it was all there was, but I don't see why it wouldn't necessarily work.

I do a lager with half Maris Otter and half Munich, and it's great.

I'd not be afraid of trying 10# of Munich, plus maybe a pound of Crystal 60L.

 

[IslandLizard]

That's a lot of Munich and flavor for an IPA. Super Malty IPA!

If you decide to brew that way, depending on the maltster and type of Munich, make sure the Munich is self convertible. Weyerman's Munich I is, but type II is not.

I use 6.4% Munich I in one of my NEIPAs, I could boost that to 10-12% but wouldn't go much past that.

I'd spread it out over a few brews. The malt will keep fine for at least a year (and much longer) stored cool and dark in a plastic tote or so. Make sure it's in thick plastic freezer (ziplock) bags. A gallon "slider bag" will hold around 5 pounds of grain.

 

[Manufacturedevolution]

My last pale ale had 20% Munich. (~6l) Also 10% flaked corn. The rest 2 row. ~35 ibus bittering and 8 oz of whirlpool hops and had a nice malty backbone. Nice mouthfeel too. Fg @1.010. (1.057og)(wlp005) I'd use that grain bill again but I'm not sure if I'd go with any more Munich than that in a hoppy pale ale. To each their own though. I did just crush 10lbs of Munich for a dopplebock I'm brewing tomorrow.

 

[Kent88]

Would it work to dry hop with Hallertau?

 

[Manufacturedevolution]

I've never used Hallertau as a dry hop. I did use a similar grist with about 25 ibus of Hallertau and lager yeast and called it a Munich Helles. Could add some aroma hops to that call it IMH?

 

[gunhaus]

Why not just make it? You already have the left-overs. Never know, you might start a new trend. That's how such things get started from what I hear.

 

[Kickass]

Brew it! Then report back.

 

[parrothead64]

Nice idea. Malty and hoppy. Why not

 

[TriggerHappy]

Cool, thank you all for the suggestions. Hope I get a day this week I can brew. May throw a lil 2row to help with the conversion.

 

[Steveruch]

I brewed an alt a few years ago that was all munich and nearly 50 IBUs of spalt. I liked it and see no reason it wouldn't work with "normal" IPA hops.

 

[mongoose33]

You might want to consult this guy:

https://www.homebrewtalk.com/forum/threads/are-smash-recipes-worth-it.650685/#post-8308781

 

[universalfrost]

try this... but swap out the vienna for munich

Title: Cascade Orange Pale Ale
Author: JOE

Brew Method: All Grain
Style Name: American Pale Ale
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Boil Size: 6.5 gallons
Boil Gravity: 1.048
Efficiency: 75% (brew house)


STATS:
Original Gravity: 1.056
Final Gravity: 1.012
ABV (standard): 5.87%
IBU (tinseth): 34.78
SRM (morey): 7.52

FERMENTABLES:
2.5 lb - German - Vienna (22.7%)
7.5 lb - United Kingdom - Maris Otter Pale (68.2%)
1 lb - American - Caramel / Crystal 20L (9.1%)

HOPS:
1.5 oz - Cascade, Type: Leaf/Whole, AA: 4.5, Use: Boil for 60 min, IBU: 21.67
1.5 oz - Cascade, Type: Leaf/Whole, AA: 4.5, Use: Aroma for 10 min, IBU: 7.86
1.5 oz - Cascade, Type: Leaf/Whole, AA: 4.5, Use: Aroma for 5 min, IBU: 4.32
1.5 oz - Cascade, Type: Leaf/Whole, AA: 4.5, Use: Aroma for 1 min, IBU: 0.93
2 oz - Cascade, Type: Leaf/Whole, AA: 4.5, Use: Dry Hop for 10 days

MASH GUIDELINES:
1) Temperature, Temp: 155 F, Time: 0 min, Amount: 3.3 gal, Vorlauf constantly
2) Fly Sparge, Temp: 175 F, Time: 20 min, Amount: 6.45 gal
Starting Mash Thickness: 1.33 qt/lb

OTHER INGREDIENTS:
0.5 tsp - Wyeast yeast nutrient, Time: 15 min, Type: Water Agt, Use: Boil
1 each - Whirlfloc Tablet, Time: 15 min, Type: Fining, Use: Boil
2 oz - Orange Zest, Time: 10 min, Type: Flavor, Use: Boil
1 oz - Coriander Crushed, Time: 10 min, Type: Herb, Use: Boil

YEAST:
Fermentis / Safale - American Ale Yeast US-05
Starter: Yes
Form: Dry
Attenuation (avg): 81%
Flocculation: Medium
Optimum Temp: 54 - 77 F
Fermentation Temp: 65 F
Pitch Rate: 0.35 (M cells / ml / deg P)

PRIMING:
Method: Forced Carbonation

TARGET WATER PROFILE:
Profile Name: Balanced Profile
Ca2: 80
Mg2: 5
Na: 25
Cl: 75
SO4: 80
HCO3: 100
Water Notes:

NOTES:
Recipe Type: All Grain
Yeast: Safale-04
Yeast Starter: no way
Additional Yeast or Yeast Starter: nyet
Batch Size (Gallons): 5.5
Original Gravity: 1.054
Final Gravity: 1.013
Boiling Time (Minutes): 60
IBU: 34
Color: 9.0L
Primary Fermentation (# of Days & Temp): 10 @ 60-ish
Secondary Fermentation (# of Days & Temp): 14 @ 60-ish
Additional Fermentation: n/a
Tasting Notes: Orange/coriander low in the profile, compliment fruitiness from Cascades.
Cascades Orange/Coriander Pale Ale
10-A American Pale Ale



Size: 5.5 gal
Efficiency: 68.0%
Attenuation: 75.0%
Calories: 178.22 per 12.0 fl oz

Original Gravity: 1.054 (1.045 - 1.060)
|=================#==============|
Terminal Gravity: 1.013 (1.010 - 1.015)
|==================#=============|
Color: 6.0 (5.0 - 14.0)
|===============#================|
Alcohol: 5.27% (4.5% - 6.0%)
|================#===============|
Bitterness: 33.78 (30.0 - 45.0)
|============#===================|

[size=+1]Ingredients:[/size]
9 lbs Maris Otter
1 lbs Vienna Malt
1 lbs Crystal Malt 10°L
1 oz Cascade (5.5%) - added first wort, boiled 60 min
1 oz Cascade (5.5%) - added during boil, boiled 10 min
1 oz Cascade (5.5%) - added during boil, boiled 5 min
1 oz Cascade (5.5%) - added during boil, boiled 1 min
2 ea Fermentis S-04 Safale S-04
2.0 oz Cascade (5.5%) - added dry to secondary fermenter
2.0 oz Orange zest - added during boil, boiled 10.0 min
1 oz Coriander crushed - added during boil, boiled 10 min
Whirlfloc - added during boil, boiled 15 min

This recipe has been published online at:
https://www.brewersfriend.com/homebrew/recipe/view/645445/cascade-orange-pale-ale

Generated by Brewer's Friend - https://www.brewersfriend.com/
Date: 2018-05-30 23:33 UTC
Recipe Last Updated: 2018-05-16 14:17 UTC

 

[universalfrost]

or this. (same as above.. swap vienna for munich)

Cascade Smash

Brew Method: All Grain
Style Name: American Pale Ale
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Boil Size: 6.5 gallons
Boil Gravity: 1.040
Efficiency: 75% (brew house)


STATS:
Original Gravity: 1.048
Final Gravity: 1.013
ABV (standard): 4.59%
IBU (tinseth): 31.5
SRM (morey): 5.82

FERMENTABLES:
10 lb - American - Vienna (100%)

HOPS:
1 oz - Cascade, Type: Leaf/Whole, AA: 4.5, Use: Boil for 60 min, IBU: 15.41
1 oz - Cascade, Type: Leaf/Whole, AA: 4.5, Use: Aroma for 10 min, IBU: 5.59
1 oz - Cascade, Type: Leaf/Whole, AA: 4.5, Use: Aroma for 5 min, IBU: 3.07
1 oz - Cascade, Type: Leaf/Whole, AA: 4.5, Use: Aroma for 2 min, IBU: 1.3
1 oz - Cascade, Type: Leaf/Whole, AA: 4.5, Use: Whirlpool for 0 min at 140 °F, IBU: 6.13
1 oz - Cascade, Type: Leaf/Whole, AA: 4.5, Use: Dry Hop for 3 days

MASH GUIDELINES:
1) Temperature, Temp: 120 F, Time: 20 min, Amount: 3.33 gal, protein rest
2) Temperature, Temp: 152 F, Time: 60 min, Amount: 0 gal, Vorlauf constantly
3) Fly Sparge, Temp: 175 F, Time: 20 min, Amount: 6.45 gal
Starting Mash Thickness: 1.33 qt/lb

OTHER INGREDIENTS:
0.5 tsp - Wyeast yeast nutrient, Time: 15 min, Type: Water Agt, Use: Boil
1 each - Whirlfloc Tablet, Time: 15 min, Type: Fining, Use: Boil

YEAST:
Danstar - American West Coast Yeast BRY-97
Starter: Yes
Form: Dry
Attenuation (avg): 72%
Flocculation: High
Optimum Temp: 62 - 75 F
Fermentation Temp: 65 F
Pitch Rate: 0.35 (M cells / ml / deg P)

PRIMING:
Method: Forced Carbonation

TARGET WATER PROFILE:
Profile Name: Balanced Profile
Ca2: 80
Mg2: 5
Na: 25
Cl: 75
SO4: 80
HCO3: 100
Water Notes:


This recipe has been published online at:
https://www.brewersfriend.com/homebrew/recipe/view/644795/vienna-cascade-smash

Generated by Brewer's Friend - https://www.brewersfriend.com/
Date: 2018-05-30 23:34 UTC
Recipe Last Updated: 2018-04-30 15:03 UTC

 

[universalfrost]

or this

HOME BREW RECIPE:
Title: IPA Experiment 2 - Munich Malt


Brew Method: All Grain
Style Name: American IPA
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Boil Size: 5.5 gallons
Efficiency: 70% (brew house)


STATS:
Original Gravity: 1.058
Final Gravity: 1.016
ABV (standard): 5.47%
IBU (rager): 70.94
SRM (morey): 10.86

FERMENTABLES:
10 lb - German - Munich Light (89%)
0.25 lb - American - Caramel / Crystal 60L (2.2%)
0.33 lb - Belgian - CaraVienne (2.9%)
0.33 lb - Canadian - Honey Malt (2.9%)
0.33 lb - German - Carapils (2.9%)

HOPS:
0.5 oz - Cascade, Type: Pellet, AA: 5.6, Use: Boil for 60 min
0.25 oz - Columbus, Type: Pellet, AA: 14.6, Use: Boil for 60 min
0.25 oz - Summit, Type: Pellet, AA: 16.8, Use: Boil for 60 min
0.5 oz - Cascade, Type: Pellet, AA: 5.6, Use: Boil for 15 min
0.25 oz - Columbus, Type: Pellet, AA: 14.6, Use: Boil for 15 min
0.25 oz - Summit, Type: Pellet, AA: 16.8, Use: Boil for 15 min
0.5 oz - Cascade, Type: Pellet, AA: 5.6, Use: Boil for 5 min
0.25 oz - Columbus, Type: Pellet, AA: 14.6, Use: Boil for 5 min
0.25 oz - Summit, Type: Pellet, AA: 16.8, Use: Boil for 5 min
0.5 oz - Cascade, Type: Pellet, AA: 5.6, Use: Boil for 1 min
0.25 oz - Columbus, Type: Pellet, AA: 14.6, Use: Boil for 1 min
0.25 oz - Summit, Type: Pellet, AA: 16.8, Use: Boil for 1 min
1 oz - Cascade, Type: Pellet, AA: 7, Use: Dry Hop for 21 days

MASH GUIDELINES:
1) Temperature, Temp: 156 F, Time: 60 min, Amount: 14 qt

YEAST:
Fermentis / Safale - American Ale Yeast US-05
Starter: No
Form: Dry
Attenuation (avg): 72%
Flocculation: Medium
Optimum Temp: 59 - 75 F

NOTES:
This is the second of 2 experiments on base malts. Yes its not what you'd expect for a malt experiment, high IBU and some pretty flavor tweaking special malts. But I dont really care what the base malts 'taste like by themselves' as much as how they taste in my favorite brews, IPA's All ingredients are kept common except the main malt bill. American Rahr 2 row, Experiment 2 will be German Munich Malt. There was supposed to be an Experiment 3 with English Maris Otter but I used the malt mix to create double bypass, a Bells 2 Hearted clone-ish. Ill report back after making and tasting all of them.

Kegged 9/20, Delicious, great malt flavor, hoppy but not over the top. The cascade dry hop for 3 weeks added a nice touch!

So far of Munich, Rahr 2row and Maris Otter gotta say Munich is coming out on top. Ill set up a proper tasting and report back shortly.




This recipe has been published online at:
https://www.brewersfriend.com/homebrew/recipe/view/16104/ipa-experiment-2-munich-malt

Generated by Brewer's Friend - https://www.brewersfriend.com/
Date: 2018-05-30 23:38 UTC
Recipe Last Updated: 2012-09-21 23:32 UTC

 

[TriggerHappy]

Nice, those sound good. Saw this after my brewday. I went with 13lbs munich, 2lbs 6row(help with conversion), 8oz crystal 60, 4oz aromatic. Then hopped 60 2oz columbus, 10min 1oz columbus, 5min 1 oz cascade, 2min 1oz centenial. Prob gonna dry hop too. Kinda old school hop schedule. Used inland island Colorado IPA yeast. We will see how it goes. Hope yours are delicious.

or this

HOME BREW RECIPE:
Title: IPA Experiment 2 - Munich Malt


Brew Method: All Grain
Style Name: American IPA
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Boil Size: 5.5 gallons
Efficiency: 70% (brew house)


STATS:
Original Gravity: 1.058
Final Gravity: 1.016
ABV (standard): 5.47%
IBU (rager): 70.94
SRM (morey): 10.86

FERMENTABLES:
10 lb - German - Munich Light (89%)
0.25 lb - American - Caramel / Crystal 60L (2.2%)
0.33 lb - Belgian - CaraVienne (2.9%)
0.33 lb - Canadian - Honey Malt (2.9%)
0.33 lb - German - Carapils (2.9%)

HOPS:
0.5 oz - Cascade, Type: Pellet, AA: 5.6, Use: Boil for 60 min
0.25 oz - Columbus, Type: Pellet, AA: 14.6, Use: Boil for 60 min
0.25 oz - Summit, Type: Pellet, AA: 16.8, Use: Boil for 60 min
0.5 oz - Cascade, Type: Pellet, AA: 5.6, Use: Boil for 15 min
0.25 oz - Columbus, Type: Pellet, AA: 14.6, Use: Boil for 15 min
0.25 oz - Summit, Type: Pellet, AA: 16.8, Use: Boil for 15 min
0.5 oz - Cascade, Type: Pellet, AA: 5.6, Use: Boil for 5 min
0.25 oz - Columbus, Type: Pellet, AA: 14.6, Use: Boil for 5 min
0.25 oz - Summit, Type: Pellet, AA: 16.8, Use: Boil for 5 min
0.5 oz - Cascade, Type: Pellet, AA: 5.6, Use: Boil for 1 min
0.25 oz - Columbus, Type: Pellet, AA: 14.6, Use: Boil for 1 min
0.25 oz - Summit, Type: Pellet, AA: 16.8, Use: Boil for 1 min
1 oz - Cascade, Type: Pellet, AA: 7, Use: Dry Hop for 21 days

MASH GUIDELINES:
1) Temperature, Temp: 156 F, Time: 60 min, Amount: 14 qt

YEAST:
Fermentis / Safale - American Ale Yeast US-05
Starter: No
Form: Dry
Attenuation (avg): 72%
Flocculation: Medium
Optimum Temp: 59 - 75 F

NOTES:
This is the second of 2 experiments on base malts. Yes its not what you'd expect for a malt experiment, high IBU and some pretty flavor tweaking special malts. But I dont really care what the base malts 'taste like by themselves' as much as how they taste in my favorite brews, IPA's All ingredients are kept common except the main malt bill. American Rahr 2 row, Experiment 2 will be German Munich Malt. There was supposed to be an Experiment 3 with English Maris Otter but I used the malt mix to create double bypass, a Bells 2 Hearted clone-ish. Ill report back after making and tasting all of them.

Kegged 9/20, Delicious, great malt flavor, hoppy but not over the top. The cascade dry hop for 3 weeks added a nice touch!

So far of Munich, Rahr 2row and Maris Otter gotta say Munich is coming out on top. Ill set up a proper tasting and report back shortly.




This recipe has been published online at:
https://www.brewersfriend.com/homebrew/recipe/view/16104/ipa-experiment-2-munich-malt

Generated by Brewer's Friend - https://www.brewersfriend.com/
Date: 2018-05-30 23:38 UTC
Recipe Last Updated: 2012-09-21 23:32 UTC