Munich 1 weyerman %50 grits

Discussion in 'General Brewing Discussions' started by Frank the budding brewer, May 23, 2019.

  1. Frank the budding brewer

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    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
     
  2. Ozarks Mountain Brew

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    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
     
  3. Frank the budding brewer

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

    philjohnwilliams Well-Known Member

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    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.
     
  5. Iliff Avenue Brewhouse

    Iliff Avenue Brewhouse Well-Known Member

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    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...
     
  6. Nosybear

    Nosybear Well-Known Member

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    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!
     
  7. Texas Ale Works

    Texas Ale Works Active Member

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

    T
     

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