recipes needed for munich malt?

[slurp the apprentice]

well i invested in a 25 kg bag of munich malt to make some hefe which i still intend to do but i wonder what other recipes use munich malt?

[Bongo]

Bocks Dunkel and Alt spring to mind,there's more if i have a think,btw that's a great name by the way Slurp,made me smile.

[oblivious]

You can replace Munich for pale malt in any recipe, works great in mild, stouts, porter, Hefe's, Barely wines.

[Gurgeh]

Kolsch Kolsch Kolsch

I'm conditioning my 4th batch of it, and this is an 8 gallon length.

doesn't take much (500g in 5 gallons) but adds a beautiful, elegant honeylike maltiness. divine

[mysterio]

You have to try a Munich dunkel. All Munich malt with a little Carafa for colour, gravity 1.048 and hop to 20 IBUs with a noble hop, no late hops. Use a lager yeast. Delicious.

[slurp the apprentice]

Thanks i will look into those ideas .Any recipe using wheat and munich malt ?

[fivetide]

I'm working on a recipe for a light golden ale using around 10% of Munich and 8% Wheat. I should be doing it today actually, but I can't see me finishing work on time. Especially if I post on JBK...

[oblivious]

Thanks i will look into those ideas .Any recipe using wheat and munich malt ?

Hefe

[slurp the apprentice]

Would that be 50% munich malt 50% wheat ,noble hops and a wlp300 yeast?

[oblivious]

Would that be 50% munich malt 50% wheat ,noble hops and a wlp300 yeast?

I don't see why not

[Gurgeh]

Thanks i will look into those ideas .Any recipe using wheat and munich malt ?

Kolsch - needs 500g of each for 5 gallons - the rest is lager malt (4Kg)

then you could try making that cologne style lager (no S_F, it's not a lager!), whatever it's called....

...err 'Kolsch' i think

[Matt]

Kolsch seconded. The yeast profile complements Munich really well IMHO. Kolsch has been my most popular brew so far this year.

Having said that, you may not want to fiddle with fermentation temps, or liquid yeast. I brewed the following this summer and it went down well:

(75% eff)
ABV 4.1%
IBU 12.7

Wheat 2kg
MO 1.2kg
Munich 700g
Hersbrucker 35g full boil + 20g 15 min from end
Safbrew WB-06 dried yeast

[Barley Water]

I agree with Mysterio, make a Munich Dunkel. I would use his formulation and would suggest doing a double decoction, you will be very glad you did once you taste the beer. While you are making it, your entire house will smell like you are baking a chocolate cake, almost worth the trouble all by itself. I usually throw in a just a little Meloidin malt but I don't know if it's really necessary, I just can't help messing with things. I also know people who use a little crystal however one must be careful with that else the beer will get too heavy and cloying. Anyway, I will doing one in the next month or so, I just need to have a bottling session to free up some cool space.

[bconnery]

Would that be 50% munich malt 50% wheat ,noble hops and a wlp300 yeast?

As plenty have said, Dunkel, a bock, alt, all possibilities.
For the wheat I'd go 60/40 wheat munich myself. Personal preference and all that but that's my definite preferred percentage.

[steve_flack]

If you want to use a lot of Munich a Dunkel is the way to go. Mostly Munich with a smidgen of cafafa special.