Munich Malt

[Hops_and_Dreams]

For my next IPA, I want a malty backbone to it, so I've bought some Munich (type 1).

Looking for some advice as to how much to use? I have as much as 2kg to use in 5kg total base malts, though I guess 40% may be too much?

Couple more questions; will I need any carapils/crystal etc? Also, are any of the following hops well suited for a maltier style:

Amarillo
Galaxy
Centennial
Cascade
Equinox
Summit
Green Bullet
Motueka

I have some English hops too, but looking for a hoppy US style.

Thanks all.

 

[HisDudeness]

Its not an IPA but this recipe uses a good amount of Munich and produces a lovely malty pale ale, I'm sure it would work well with the hops and possibly ABV cranked up a bit. I did a partial mash version here:
http://www.thehomebrewforum.co.uk/showthread.php?t=54281
Based on this original recipe
http://beersmithrecipes.com/viewrecipe/653/dr-smurtos-golden-ale
The amarillo definitely suited the malty profile and in an IPA I reckon the centennial and cascade would combine nicely as well

 

[Hops_and_Dreams]

Yeah I bought the Cascade and centennial to use together, so that might be a good shout. And I got the amarillo to use on its own, so that's another option, thanks.

Quite looking forward to experimenting with this.

 

[clibit]

For my next IPA, I want a malty backbone to it, so I've bought some Munich (type 1).

Looking for some advice as to how much to use? I have as much as 2kg to use in 5kg total base malts, though I guess 40% may be too much?

Couple more questions; will I need any carapils/crystal etc? Also, are any of the following hops well suited for a maltier style:

Amarillo
Galaxy
Centennial
Cascade
Equinox
Summit
Green Bullet
Motueka

I would use about 10% Munich. You don't need carapils or crystal, but a bit of crystal would work. Maybe 3%.

You could use any of those hops. But the top 5 would be the best IMO.

 

[Hops_and_Dreams]

Cheers clibit, will work along those lines.

 

[nbpicklesno2]

According to the Mitch Steel IPA book, the lightest grades of Munich can be used as 100% of the grain bill. But he precedes this by saying that, 'brewers (can) add in small proportions to the base malt to enhance color (sic) flavor (sic) and malt complexity in beer' although no percentages are given. I vaguely remember reading a figure of 20% but this may have been in a book on porter.

I can't give you the page ref as Im using the Kindle app but it's in the IPA Ingredients and Brewing Techniques chapter.

 

[clibit]

Yes, you can use 100% Munich, but it would be incredibly rich. You can use 100% because Munich contains the enzymes to convert its own starches, but that doesn't mean it's a good idea necessarily. It depends how much malt back bone you want. But UK pale malt is already more malty than US base malt. I think 10% is enough, but you can try it out and see if it's enough for you. I would say 5-15% is the ideal range, for most purposes.

 

[brisboy]

I did a 100% Munich beer with spalt hops and West American yeast. I stuffed the mash a bit but it still turned out super malty. I'd say the yeast wasn't a good match for the hops and malt as it was never quite right. I have another similar brew planned shortly but with Saison yeast which will match the strength of the malt, I'm hoping. I'd say about 10% of the malt bill sounds about right for an ipa. Maybe a little more if you're feeling confident.