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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!

Dr is that through darren down here in SA i'm picking up mine this weekend can't wait just have to find the time to brew now

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..!

Cheers,
TL

Rustyc30 wrote:Dr is that through darren down here in SA i'm picking up mine this weekend can't wait just have to find the time to brew now

The same. Except i dont have a mill yet! So will still be dropping into grumpys as i did on friday for grain and a pint or 2.

TL - have an altbier on tap now, 50% munich II, 40% wey pils, 10% melanoidin. Yummy!

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

Munich can be mashed by itself. You can steep it, but it tastes a bit grainy, and only seems to add a bit of colour if anything.

Munich is the base malt in beers like a dunkel.

It does need to be mashed.

Altho in fairness, the difference between mashing and steeping isnt much...... well, my method for steeping isnt. Prob why i found mashing easy.

What are you planning on using it for/in?

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!

Cheers,
TL

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.

Higher temp gives heavier beer?

Mash slightly lower if you want less body, higher if you want more.

Cheers,
TL

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?

66C should be a good "happy medium" for this style.

will 2 degrees make a noticable diff? This was fermented at 67 degrees.

gibbocore wrote:will 2 degrees make a noticable diff? This was fermented at 67 degrees.

fermented?

I hope you mean mashed! 67C is fine, 68C is pushing it a bit but you can mash as high as 70C, you will just have a very full bodied sweet beer.

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.

Cheers,
TL

ahh, cheers TL, wanted to use to BB Pale for colour reasons, did n't think it might effect my final gravity. cheers.