Munich/Vienna base malt

Help Support The HomeBrew Forum:

ChrisD123

Well-Known Member
Joined
Oct 6, 2019
Messages
118
Reaction score
40
Location
Highlands
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

Boondoggling Member
Supporting Member
Joined
Aug 24, 2020
Messages
895
Reaction score
735
Location
Sandbach, Cheshire
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

Regular.
Joined
Jan 6, 2019
Messages
411
Reaction score
209
Location
Tamworth UK
I made a fantastic Vienna Lager inspired by Brooklyn Brewery's non-traditional dry hopped recipe. Vienna was 100% of the grain bill.
 

Clint

Forum jester...🏅🏆
Supporting Member
Joined
Jun 29, 2016
Messages
13,348
Reaction score
8,851
Location
North Wales
Check out Hazelwood Brewery summer breeze...
 

the baron

Moderator
Staff member
Moderator
Joined
Oct 13, 2013
Messages
2,858
Reaction score
1,431
Location
castleford
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

THBF Sponsor
THBF Sponsor
Supporting Member
Joined
Apr 8, 2019
Messages
1,183
Reaction score
903
Location
Essex
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

Landlord.
Joined
Feb 2, 2019
Messages
5,137
Reaction score
3,635
Location
Brittany, France
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

Moderator
Staff member
Moderator
Joined
Oct 13, 2013
Messages
2,858
Reaction score
1,431
Location
castleford
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

Landlord.
Joined
Mar 6, 2019
Messages
3,645
Reaction score
3,212
I brewed an all Vienna IPA Citra & Galaxy
I have an all Munich pale fermenting at the min. Cascade, chinook & Amarillo
 

An Ankoù

Landlord.
Joined
Feb 2, 2019
Messages
5,137
Reaction score
3,635
Location
Brittany, France
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.
 

peebee

Out of Control
Joined
Aug 15, 2013
Messages
2,286
Reaction score
1,086
Location
North Wales
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.
 

Benfleet Brewery

THBF Sponsor
THBF Sponsor
Supporting Member
Joined
Apr 8, 2019
Messages
1,183
Reaction score
903
Location
Essex
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

Landlord.
Joined
Mar 6, 2019
Messages
3,645
Reaction score
3,212
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.
 
Top