Lt. Munich as a base malt

Grains, malts, hops, yeast, water and other ingredients used to brew. Recipe reviews and suggestions.

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Lt. Munich as a base malt

Post by shaggyt » Sat Feb 28, 2009 2:45 pm

Has anyone used Lt. Munich as a base malt for an IPA or APA?

I'm curious as to how an Munich-base ale would taste, using roughly 8-10# base malt recipe. I would think it might be sweeter than using Pale or Pils malt but I'm hesitant to experiment with something I've only used as a specialty malt so far.

Any input/feedback welcome...especially if this is a "not-so-smart" idea!


The Professor
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Post by The Professor » Sat Mar 14, 2009 9:52 am

Munich is a great base malt...that is, after all, how it is used in Germany. As far as it being a "sweeter" finish, it doesn't necessarily need to be so. It will finish with a "maltier" profile (definitely not a bad thing) but like any malt, you can manipulate the sweetness of it to some degree by your mash temps.

I regularly use about 50 to 60% Munich (light or dark) in many of my ales, including Pale Ales. It also makes an especially nice contribution to Scotch Ales and Porters.

Just try won't be disappointed

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