Weyermans Munich

[ade1865]

I've just bought a kilo of the above to try it out. How much do I need to use in order to perceive any real effect in the finished product? I'm looking at a grain bill of 4-5kg in total, mostly pale malt. So if, for example I put 4kg of PM with 250g of Munich, will that make much difference to just 100% PM? Does it have as much of an effect as , say, crystal?

Also, am I right in thinking that Leffe Blonde uses something similar to Munich, or indeed Munich itself, to get that malty body and mouthfeel? Its what I'm aiming for, but only as a way of making my PAs a bit more heavy bodied.

[Beer O'Clock]

What temperature do you mash at ? You may be able to increase the maltiness a little by mashing in the upper region (67-68 degs), if you don't already.

The amount of Munich you state wouldn't add much. Try 10% plus.

[ade1865]

Normally mash around 64-66. I'll up the percantage then, nice one, ta prolly go for 10 - 20%

[koomber]

I did a Munich Lager using 100% Munich. T'was very tasty. I'm going to try a porter recipe using 50/50munich/pale instead of pale. I've got high hopes for it

It's a fantastic malt.

[ade1865]

well i've just started my mash.

4kg marris otter
1kg weyermans munich

to be married to

35 BU of Apollo for bittering
16 BU of Cascade for flavour
and then some aroma, maybe homegrown cascade.

All topped of with US yeast.

[koomber]

mmmmmm. That sounds good. Malty to offset the hops, without being sweet. What temp are you going for?
might. Have to make some.
from tasting my porter after the kettle this afternoon, the Munich adds acres and acres of depth.