Just paid $40 for the same bag TL. Tis amazing how cheap AG can be. Also picked up a bag of wey pils, wey munich I and a wey light wheat. Think i will be brewing a lot this summer!
drsmurto wrote:Just paid $40 for the same bag TL. Tis amazing how cheap AG can be. Also picked up a bag of wey pils, wey munich I and a wey light wheat. Think i will be brewing a lot this summer!
Weyermann's Munich I is excellent - if you like amber lagers (like Grolsch) grab a bag of Munich II and make a brew with 100% Munich II - altbier...drooool..!
Does Munich have to be mashed with a base malt? or can you mash it on its own/ steep it even? Haven't the patience or belief to do a full mash yet, but kinda hoping to us the Munich.
EDIT: can't spell to save a slab of the good stuff
Planning an IPA, and thought munich sounded like the go. It will be a partial if i have time, but will prob end up being Coopers IPA kit with the munich.
heads up on this beer, first hydro sample and it tastes amazing. Rich and malty on the back of the pallet then the bitterness comes along smacks you in the face and cleans up your mouth orgasm. Imagine when its finished
111222333 wrote:Planning an IPA, and thought munich sounded like the go. It will be a partial if i have time, but will prob end up being Coopers IPA kit with the munich.
If you want to add some Munich (and I think that would be an excellent idea), but you don't want to mash, why not buy some Caramunich?
Use Caramunich II instead of crystal and you'll be amazed at how good the Caramunich grains are - cracked and steeped is all you need to do.
1 x Coopers Bavarian Lager kit plus 300g of Caramunich II = Oktoberfest beer!
just a heads up about this beer, took the keg on a party pontoon on sunday, needless to say, it is now empty, mates absoloutly loved it, very nice beer! Now i have to make it again. Only thing i will do is probably mash at a higher(?) temp to get slightly lighter body.
Cheers TL, i knew it was one of the two. I like the residual sweetness, like what you get in a LCPA, but would like to have my cake and eat it too, is there a happy medium that will get the FG down?
gibbocore wrote:will 2 degrees make a noticable diff? This was fermented at 67 degrees.
Without knowing your brewing process, I'd guess that it probably won't make a huge difference - what would probably have a much greater impact is your choice of base malt, eg, Marris Otter versus BB Pale...they may be malted barley but they give different flavour profiles, even when mashed at the same temp for the same duration.
fermented?