BeerBorg

The RCE recipe k9dude and I came up with uses 5 pounds of Munich malt. Good stuff, that Munich malt.

Thing is, when I went to the LHBS, they didn't have 1 pound packets of Munich. But they did have 10 pound bags. So I bought a 10 pound bag, measured out the five pounds I needed, and then vacuum-sealed the remaining five pounds and stuck it in the closet.

What am I gonna use this for? I turn to the Borg for wise suggestions (not wise-ass suggestions!), recipes, styles, a jumping-off point for a future brew featuring the delightful malty sweetness of our beloved Munich malt.

Ready......GO!

Use up to 1# of it in place of 2 row in any APA recipe that you wish to add more hops to but not make the hops overwhelm the beer. You can make something that tastes like a bigger IPA but with APA strength. You can get a malt profile similar to something like Victory Hopdevil, but not have to make it as strong.

Make an Oktoberfest.

Use it in a wheat bock. Its delicious in them.

One word. Altbier

wheat and munich are a great combination. it's the base for manowarfan1's and I's wheatoberfest. also, munich is something i like for an amber ale in order to get more malty flavor and coppery color without using specialty grains.

Use it to make beer! Oh, sorry, that might be one of those wise-ass suggestions you specifically asked to avoid.

Sorry Dave.

Make the Dead Guy Ale clone. I can post the recipe if you'd like. It uses Munich as part of the base and it's yummy.

I'm with Kealia in this one, brew up a Dead Guy! It's a Maibock style beer.

I like the notion of an altbier, and I'm interested in the Dead Guy clone, too. So if you'd post the Dead Guy recipe, I'd appreciate it. Meanwhile, I'll research altbiers and see which one appeals to me.

I should have mentioned that lagers are out, since the lager fridge is currently stuffed with Pearly Pils, and I gotta keep it that way for a few months. Otherwise, I'd seriously consider a bock.

JimH, you had to go be "that guy", didn't you? There's one in every crowd.

Here you go Dave. This is a 5G extract w/steeping grains recipe but it could be easily adjusted for AG.

Recipe Specifications
--------------------------
Boil Size: 3.00 gal
Post Boil Volume: 2.71 gal
Batch Size (fermenter): 5.00 gal
Estimated OG: 1.063 SG
Estimated Color: 10.2 SRM
Estimated IBU: 35.9 IBUs
Boil Time: 60 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
1 lbs 4.0 oz Carastan (30.0 SRM) Grain 1 13.4 %
2 lbs 4.0 oz Extra Light Dry Extract (3.0 SRM) Dry Extract 2 24.2 %
2 lbs 8.0 oz Munich Liquid Malt (8.0 SRM) Extract 3 26.9 %
1.45 oz Perle [8.90 %] - Boil 60.0 min Hop 4 27.2 IBUs
3 lbs 4.8 oz Pale Liquid Extract [Boil for 15 min](8. Extract 5 35.5 %
1.00 tsp Irish Moss (Boil 15.0 mins) Fining 6 -
1.00 oz Saaz [4.00 %] - Boil 0.0 min Hop 7 0.0 IBUs
1.0 pkg Pacman strain (Wyeast 1764 #) Yeast 8 -
0.50 tsp Yeast Nutrient (Primary 3.0 days) Other 9 -
0.50 oz Centennial [10.00 %] - Dry Hop 5.0 Days Hop 10 0.0 IBUs


Mash Schedule: Single Infusion, Full Body
Total Grain Weight: 9 lbs 4.8 oz
----------------------------
Directions:
- Steep grain in 1 gallon water for 30 minutes
- Add DME & Munich LME
- Add water to make 3 gallons
- Bring to boil and add Perle hops
- Add light LME @ 15 minutes
- Add Saaz @ flameout
- Cool wort, top off to 5 gallons

Hmm...how does one do a conversion from extract to AG? Is there a software program or a website that does it automatically?

Beersmith will convert to extract from AG and AG to extract or partial mash but you have to do some tweaking. And, I've never tried it but I've read that it's not always that good at it.

Just tried it and it definitely needs some tweaking. It doubled the Carastan and removed the Munich altogether.
Let me play with this a bit and I'll post up the results.

After some tweaking, here is what I came up with:

Recipe: Dead Guy Ale - Test conversion to AG
Style: Mailbock/Helles Bock
TYPE: All Grain

Recipe Specifications
--------------------------
Batch Size (fermenter): 5.00 gal
Estimated OG: 1.064 SG
Estimated Color: 10.6 SRM
Estimated IBU: 34.4 IBUs
Brewhouse Efficiency: 70.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
7 lbs 4.0 oz Pale Malt (2 Row) US (2.0 SRM) Grain 1 57.1 %
3 lbs 10.1 oz Munich Malt (9.0 SRM) Grain 2 28.6 %
1 lbs 12.9 oz Carastan (30.0 SRM) Grain 3 14.2 %
1.20 oz Perle [8.90 %] - Boil 60.0 min Hop 4 34.4 IBUs
1.00 tsp Irish Moss (Boil 15.0 mins) Fining 5 -
1.00 oz Saaz [4.00 %] - Boil 0.0 min Hop 6 0.0 IBUs
1.0 pkg Pacman strain (Wyeast 1764 #) Yeast 7 -
0.50 tsp Yeast Nutrient (Primary 3.0 days) Other 8 -
0.50 oz Centennial [10.00 %] - Dry Hop 5.0 Days Hop 9 0.0 IBUs


One thing to note - the extract recipe calls for Pale Liquid extract and Extra Light Dry extract. I used 2-row as a replacement for both but you could think about swapping in some Pilsner malt if you wanted to try and keep it light. Of course that means a longer boil which could end up darkening the color so it would be a wash. I'd just leave it as-is but thought I would put that out there for you to chew on.

Plug these into QBrew and see if they IBUs, color, etc. match up.

Here is 'CYBI' version:


All recipes are 6 gallons post-boil, 70% efficiency, Morey for color, 15% evaporation, 7.27 gallons preboil, Rager IBU, and most hops are in grams not ounces. Most, if not all recipes are primary only (no secondary).

If you brew this, please reply with your results.

SG 1065
FG 1013-1014
6.7%abv
49.4 IBUs
7.5 SRM

90 min boil

Pacman yeast. (Wyeast 1764) fermented at 60F to start and warm up through fermentation.

10.58 lbs US 2-row
3.57 lbs munich
1.53 lbs carastan

40g Perle 7.5%AA at 90min (can sub German Northern Brewer)
32g sterling 7%AA at 1min (can sub Centennial)

Mash at 152 for ? minutes
Mashout at 168 for 10 minutes
Sparge for 170 for 45 minutes

Hey, thanks for doing all that legwork, guys. I appreciate it.

I think a Dead Guy clone is in my near future. Gonna make the Bit O' Bitter for the next fiver, but after that, it's wide open, and this'll definitely be on the docket.