Munich/Vienna base malt

[ChrisD123]

Hi
I have quite a bit of Munich and Vienna Malt and was thinking of using either as the bulk of the grain bill. I have the other malts (pilsner/pale/aromatic/brown/crystal etc) also plus a wide selection of hops.

I have been making wheat beers and IPA's but fancy something different so does anyone have any recipe suggestions any advice appreciated

 

[Obadiah Boondoggle]

What about a mild?

Mild - 5.8%

Dark Mild

Type: All Grain

IBU : 36 (Tinseth)

Colour : 66 EBC

Pre-Boil Gravity : 1.050

Original Gravity : 1.058

Final Gravity : 1.014

Batch Size : 19 L

Boil Size : 24.33 L

Post-Boil Vol : 20.83 L

Mash Water : 22.88 L

Sparge Water : 5.44 L

Boil Time : 60 min

Total Water : 28.32 L

Fermentables (4.96 kg)

4.2 kg - Vienna Malt 3.9 EBC (84.7%)

470 g - Crystal Extra Dark 475 EBC (9.5%)

90 g - Chocolate Malt 1100 EBC (1.8%)

80 g - Amber Malt 55 EBC (1.6%)

70 g - Roasted Barley 1300 EBC (1.4%)

50 g - Wheat Malt 4.7 EBC (1%)

Hops (56.2 g)

60 min - 56.2 g - East Kent Goldings (EKG) -...

Miscellaneous

15 min - Boil - 0.3 items - Protafloc

Yeast

35 g - Fermentis SafAle English Ale S-04

Mash Profile

Two Step Mash

65 °C - 60 min - First Step

68 °C - 30 min - Second Step

 

[Edison]

I made a fantastic Vienna Lager inspired by Brooklyn Brewery's non-traditional dry hopped recipe. Vienna was 100% of the grain bill.

 

[Edison]

I stand corrected, it wasn't 100% but it can be.
Dumbo Lager

 

[Clint]

Check out Hazelwood Brewery summer breeze...

 

[The Baron]

Try a oktoberfest style beer I say style because my renditions are not true to style exactly but anything from mainly Vienna and Munich or 1 third of Vienna, Munich and Pale/Lager malts give a nice easy drinking oktoberfestish beer

 

[Benfleet Brewery]

I did a Vienna Lager with 100% Vienna following a John Palmer recipe and it came out far too sweet for me. I thought the whole keg was going to go down the drain but I was able to rescue it with a few drops of isomerised hop extract.

 

[An Ankoù]

Hi
I have quite a bit of Munich and Vienna Malt and was thinking of using either as the bulk of the grain bill. I have the other malts (pilsner/pale/aromatic/brown/crystal etc) also plus a wide selection of hops.

I have been making wheat beers and IPA's but fancy something different so does anyone have any recipe suggestions any advice appreciated

I've got one in the fermenter now. My nephew gave me his recipe and I haven't tried it before, but he thoroughly recommends it.
OG 1055
Crisp's Vienna 60%
Crisp's Munich 30%
Wheat Malt 10%

He bittered with Centennial, to about 50 ibus, but I think that may be a bit much and finished with Amarillo at flameout.
I copied his recipe to the letter in order to try it, but next time I'm going to use traditional English hops. I used Young's Ale yeast. Any medium attenuator would do.

 

[The Baron]

I've got one in the fermenter now. My nephew gave me his recipe and I haven't tried it before, but he thoroughly recommends it.
OG 1055
Crisp's Vienna 60%
Crisp's Munich 30%
Wheat Malt 10%

He bittered with Centennial, to about 50 ibus, but I think that may be a bit much and finished with Amarillo at flameout.
I copied his recipe to the letter in order to try it, but next time I'm going to use traditional English hops. I used Young's Ale yeast. Any medium attenuator would do.

I think you will be alright with it as the Vienna and munich will give a sweetness that the extra bitterness will hopefully balance it out.
I too do not like higher IBU beers and stay below 35 as a general rule- must be very intolerant to bitterness and the wife is highly intolerant more so than me. The only thing in my many years of brewing I have never understood is that you can sometimes have a high IBU beer and it is ok and sometimes a 30 IBU beer can have a over bitter taste WEIRD

 

[samale]

I brewed an all Vienna IPA Citra & Galaxy
I have an all Munich pale fermenting at the min. Cascade, chinook & Amarillo

 

[An Ankoù]

I think you will be alright with it as the Vienna and munich will give a sweetness that the extra bitterness will hopefully balance it out.
I too do not like higher IBU beers and stay below 35 as a general rule- must be very intolerant to bitterness and the wife is highly intolerant more so than me. The only thing in my many years of brewing I have never understood is that you can sometimes have a high IBU beer and it is ok and sometimes a 30 IBU beer can have a over bitter taste WEIRDwr

That's my experience, too. The Wise One will drink a beer one day and love it, the next day it's too bitter! I think a lot of it is due to whatever snack, crisps, etc she's drinking with it. The weirdest thing was when , at @Cwrw666 's recommendation, I knocked up a batch of his favourite Lovibond, which seemed to have a massive amount of IBUs. Not at all, the bitterness is quite subdued.
And brewing anything with Chevallier, just wipes out the bitterness. I don't really get how that works.

 

[ChrisD123]

Cheers everyone...some food for thought there or should I say ale....

 

[marlon]

I stand corrected, it wasn't 100% but it can be.
Dumbo Lager

So, how much did you use? I'm curious because I've got loads of Vienna too! Was the finished brew 'dry' enough?

 

[peebee]

If using Crisp Vienna malt it will be made from British barley and is identical to their mild-ale malt (use it at up to 100%). Continental Vienna malt is a little different, mainly because they grow different barley varieties. i.e. Not much different. And not much different from the slightly lighter roast pale malt.

Munich malt is more markedly different, especially the "dark" roast stuff, and may have limited active enzymes.

 

[Braufather]

I’ve gone this a few times, you might want to up and play around with the hops though
https://www.speidels-braumeister.de/en/brewing-recipes/ale-bavaria-mandarina.html

 

[Edison]

So, how much did you use? I'm curious because I've got loads of Vienna too! Was the finished brew 'dry' enough?

Tasted good to me and definitely will be one I brew again.

 

[marlon]

View attachment 41868
View attachment 41867
Tasted good to me and definitely will be one I brew again.

Cheers Edison..! I'll give it a go.

 

[peebee]

…

Crikey, Weyermann Vienna malt is only 5.9EBC? The Crisp stuff is 8-9. My pale malt is 6.5. I don't think you can use the Weyermann stuff as a mild-ale malt replacement.

 

[Benfleet Brewery]

I have an all Munich pale fermenting at the min. Cascade, chinook & Amarillo

How did this turn out? My pale malt order is stuck in customs so I’m looking to sub the shortcut with with some Munich. It means a pale ale with 33% Munich which I was worried about until reading the above.

 

[samale]

33 % should be no bother. 100% ended up like an amber ale. I wasn't that impressed probably more down to the Amarillo hops. I have started to dislike them.