BeerBorg

Recently got a hold of this from Cismontane Brewing. It is part of their Best Malz Single Malt Beer Series (for more info click here http://cismontanebrewing.blogspot.com/2 ... -beer.html)

I liked the idea and picked up this one to get a taste of Munich by itself. Gotta say I am a big fan of Munich now, loved the nutty, biscuit like flavor.
That being said, the beer itself was kind of boring. Due to the confines of the experiment hops are only added at 60 for a total of 16 ibu's. and obviously no other malt is used. Head was pretty nonexistent and aroma/taste was all malt. Not much else to say about it. I liked that I got a feel for Munich from it but if you already have an understanding/taste for the malts in the series there is really no reason to pick them up.

Now I just have to figure out a good recipe, heavy on the Munich!

A 100% Munich Simcoe SMaSH APA/IPA is very tasty. Just saying, because I did it and I'd do it again.

One thing you should know about 100% Munich beer, especially if you are using German/European Munich is you probably want to mash it in the 150s and for 75 or even 90 minutes. It can self convert, but barely. If you try to mash it in the 140s, it will convert, but it might take forever and ever and ever... I'd probably toss some enzymes in it if I was doing so to "get r done".

If you use an American Munich IE Briess - it's made from 6 row, and might convert more easily. But I like my 2-row German Munich better.

I might have to put that SMaSH in my brew queue. Been looking for a reason to try some Simcoe.

Thanks for the Munich tips, you probably saved me some confusion/frustration on brew day.