- Jan 27, 2016
- Reaction score
How did your efficiency turn out with Munich as the base malt Steve? I’ve been getting c72% since getting my all in one but my Vienna Lager at the weekend (80% Vienna, 20% dark Munich) only yielded about 65-67% which is what I was getting when I was BIAB. It’s the first time I’ve not used a “conventional” base malt but was of the impression that Vienna had a similar diastatic power to normal base malt.As is often the case, I think those who don't like lager just haven't had a good one and unfortunately it's not terribly easy to find a good example, at least in this country.
That being said, lager covers a huge variety of styles and the common notion that lagers are all bland and tasteless isn't true. Bock, Marzen, Oktoberfest, dunkel, and many Baltic porters are all lagers and are packed full of flavour.
I recently brewed a Munich dunkel and it's up there with my favourite brews. Rich toasty, bready malt flavours and sooo drinkable.
Also don't be put off with the long time frame. If you can lager around 0°c for a week or two then it's probably plenty. I was drinking my dunkel within 5 weeks.
Edit to add:
It was a very simple recipe too:
3.0kg Munich I (59%)
2.0kg Munich II (39%)
0.1kg Carafa special II (2%)
35g Hallertau Mittelfruh @ 60 mins
15g Hallertau Mittelfruh @ 20 mins
Pitch at 10°C with WLP833 - German bock lager