Munich 1 weyerman %50 grits

[Frank the budding brewer]

Hello!

I'm about to brew a sweet ass pale ale using a 50% Munich 1 and 2 row.
Using no crystal malts at all as I think the munich would give enough caramel, bready, honey flavour.

Has anyone else tried this and had results? Just askin' about.

Thanks,
Frank

 

[Ozarks Mountain Brewery]

nothing wrong with that combo but too much Munich is an acquired taste, I don't care for it myself but some do so I wont talk you out of it

 

[Frank the budding brewer]

nothing wrong with that combo but too much Munich is an acquired taste, I don't care for it myself but some do so I wont talk you out of it

Thanks for the reply.
Yeah I like munich but I have never used this much.. Haha. We'll see. Just another experiment.

 

[philjohnwilliams]

I've done a dunkelweizen that was not much more than 50/50 Munich and wheat malt and it was fantastic. If you like Munich then no reason not to go for it.

 

[Iliff Avenue Brewhouse]

I think it would be great as long as you plan your hops appropriately. One thing is it will not necessarily come off as sweet but more bready and malty from the munich. It won't provide honey or carmel per se. If you want those things I would add crystal malt or perhaps mash for less attenuation and a higher FG.

I do a pale ale that is 70/30 pilsner to munich I and I love it however I brew mostly with lager like grists...

 

[Nosybear]

It's also a pretty good Maerzen grist. Making it as an ale would mean more esters - kind of a fruitcake thing. Should be good, as long as the Munich is light enough to convert itself. Go for it!

 

[Texas Ale Works]

I've done SMaSH with Munich....it was great.
Fermented as cold as possible.

T