| Author |
Message |
    
Chumley
Senior Member
Username: Chumley
Post Number: 6256
Registered: 02-2003
Posted From: 63.118.227.254
| | Posted on Wednesday, March 09, 2011 - 03:45 pm: | 
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Okay, I've got a yeast cake of WLP800 pilsner yeast all ready to go, May is a couple of months away, so I'm thinking maibock. Help me figure out a good malt bill.
I have in stock lots of Best pilsner malt. No vienna. Ten pounds of Briess Munich 10°L. A pound each of MFB caravienne, Weyermann caramunich (both types I and III), and aromatic. Two pounds of MFB special aromatic.
I'm currently thinking maybe:
10 lbs. pils
2 lbs. special aromatic
0.5 lbs. caravienne
....and using the Briess Munich to feed the pigeons.  But I'm open for suggestions. |
Marc Rehfuss
Intermediate Member
Username: Marc_rehfuss
Post Number: 282
Registered: 03-2003
Posted From: 76.200.130.254
| | Posted on Wednesday, March 09, 2011 - 06:08 pm: |
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Sounds good to me. Never used MFB special aromatic, apparently it's just a hair darker than Vienna, so I suppose it's Vienna like in character.
Traditionally, pilsner + Munich and no Vienna would be the way to go, but frankly tradition is not the name of the game for me. My last Maibock used Vienna, Munich Carafoam + Sterling hops. Wyeast 2206. Fermented at 48 for 3-4 weeks, lagered for a couple months at least. It won my club comp so it couldn't have been too bad. : ) |
Graham Cox
Senior Member
Username: T2driver
Post Number: 2685
Registered: 11-2004
Posted From: 173.25.24.227
| | Posted on Wednesday, March 09, 2011 - 06:17 pm: |
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I agree with Marc that Vienna is the way to go, but if you want to use what you have on hand, I'd go with probably a 70/30 split of pilsner/Munich, then specialty grains as you see fit. Personally, I'd stay away from the caravienne and caramunich in this style, too fruity. |
Denny Conn
Senior Member
Username: Denny
Post Number: 7532
Registered: 01-2001
Posted From: 75.145.77.185
| | Posted on Wednesday, March 09, 2011 - 06:33 pm: |
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To me, the special aromatic is a lot like Vienna. I always put a bit of caravienne in my maibocks. |
Chumley
Senior Member
Username: Chumley
Post Number: 6257
Registered: 02-2003
Posted From: 63.118.227.254
| | Posted on Thursday, March 10, 2011 - 03:48 pm: |
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Thanks for the input, Marc, Graham, and Denny. Very helpful. I think that I will save the Special Aromatic for a saison, and go with:
8.5 lbs. pils
4 lbs. munich
0.25 lbs. caravienne
1/2 oz. dehusked carafa III
I will brew this, this weekend. |
Bill Pierce
Moderator
Username: Billpierce
Post Number: 12686
Registered: 01-2002
Posted From: 24.150.49.181
| | Posted on Thursday, March 10, 2011 - 03:55 pm: |
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That looks like a good recipe to me. I don't think you really need the dehusked carafa. Maibocks can be relatively light in color. |
Denny Conn
Senior Member
Username: Denny
Post Number: 7533
Registered: 01-2001
Posted From: 208.85.238.144
| | Posted on Thursday, March 10, 2011 - 04:34 pm: |
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Agree with Bill about the carafa. You'll get plenty of color from the Munich. |
Rob Farrell
Advanced Member
Username: Robf
Post Number: 599
Registered: 02-2003
Posted From: 216.27.76.200
| | Posted on Thursday, March 10, 2011 - 05:43 pm: |
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I just brewed "Chumley's Killer Maibock" from a rec file that I'm sure I got here. I thinks its pretty good. |
Chumley
Senior Member
Username: Chumley
Post Number: 6258
Registered: 02-2003
Posted From: 63.118.227.254
| | Posted on Thursday, March 10, 2011 - 06:25 pm: |
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I have brewed some killer Maibocks in the past, so that isn't surprising. I lost a lot of recipes, though, when some IT guy took StrangeBrew and ProMash off of my work computer. 
I'm just a little leery of the Briess Munich malt. I remember years ago, they made it out of six row, and it just didn't taste just right. Their spec sheet says two row now, and I tasted the malt last night, it seems okay.
The dash of carafa isn't for color. I remember reading somewhere that German brewers often throw in a handful of black malt at the end of the sparge, claiming that it helps clear the beer. I figure it couldn't hurt, and might help on the mash pH, since I'm out of acidulated malt. |
davidwaite
Senior Member
Username: Davidw
Post Number: 2140
Registered: 03-2001
Posted From: 65.163.6.62
| | Posted on Thursday, March 10, 2011 - 06:36 pm: |
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You may have read that (about the carafa) in New Brewing Lagers Chumley. I'm pretty sure I remember reading the same.
And next time ask your IT person before loading illegal software on your work computer!
|
Denny Conn
Senior Member
Username: Denny
Post Number: 7535
Registered: 01-2001
Posted From: 208.85.238.144
| | Posted on Thursday, March 10, 2011 - 08:01 pm: |
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Unless you have the Briess Bonlander, it is 6 row AFAIK. I've ruined a couple beers with that stuff. |
Marc Rehfuss
Intermediate Member
Username: Marc_rehfuss
Post Number: 283
Registered: 03-2003
Posted From: 76.200.130.254
| | Posted on Thursday, March 10, 2011 - 10:16 pm: |
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Briess Munich is that bad, eh? Perhaps I've not been completely irrational staying away from the stuff all these years. I've been under the assumption that it was an "inferior" malt. |
Brad On Bass
Junior Member
Username: August_west
Post Number: 48
Registered: 11-2010
Posted From: 72.88.72.174
| | Posted on Thursday, March 10, 2011 - 10:44 pm: |
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Are you guys referring to Briess malt in general or just their munich? I ask because Briess is the American malt that my LHBS sells and I haven't had the chance to compare it to anything else. Any suggestions on something you guys prefer? |
Marc Rehfuss
Intermediate Member
Username: Marc_rehfuss
Post Number: 284
Registered: 03-2003
Posted From: 76.200.130.254
| | Posted on Friday, March 11, 2011 - 12:34 am: |
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For Munich I use Weyermann almost exclusively, though I use Belgian Munich on occasion. Weyermann Munich has a fantastic, smooth bready sweet character. Belgian Munich is more neutral. Really, one can't go wrong with any malt Weyermann produces. For the base malt of my American and Brit styles I use Maris Otter exclusively. For the past year I've been using Gleneagles Maris Otter (floor malted.) Biscuity and rich, it's almost too much for common American styles. LOVE that malt. |
Bierview
Advanced Member
Username: Bierview
Post Number: 968
Registered: 03-2003
Posted From: 69.125.118.54
| | Posted on Friday, March 11, 2011 - 12:40 am: |
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IMHO Briess seems much too pedestrian. I simply don't like it and it seems that everyone stocks it. |
Steve Jones
Advanced Member
Username: Stevej
Post Number: 726
Registered: 08-2001
Posted From: 164.89.253.21
| | Posted on Friday, March 11, 2011 - 02:15 pm: |
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FYI Chumley
I have Promash installed on a flash drive ... it doesn't install any system files, so it is totally portable. I can pop it into any computer's usb port and I've got access to all my recipes and brew sessions. |
Chumley
Senior Member
Username: Chumley
Post Number: 6261
Registered: 02-2003
Posted From: 63.118.227.254
| | Posted on Friday, March 11, 2011 - 05:51 pm: |
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Damn, Steve....why didn't I think of that? Good idea.
I've used Briess Munich about ten years ago as well, and didn't like it. Only reason I bought it is because there's a new LHBS and I want to help the guy out. I bought the Munich before I found out it was Briess.
The reason why I didn't like it, though, was because I was brewing 100% munich beers as a base malt. Hopefully, by keeping it under 30%, it will not impart that off-flavor (somewhat "vegetal", as I recall). |
Denny Conn
Senior Member
Username: Denny
Post Number: 7536
Registered: 01-2001
Posted From: 208.85.238.144
| | Posted on Friday, March 11, 2011 - 08:35 pm: |
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"Are you guys referring to Briess malt in general or just their munich?"...many Briess malts are 6 row. I'm not a big fan of them at all. I far prefer either Great western or especially Rahr for domestic malts. |
Brad On Bass
Junior Member
Username: August_west
Post Number: 49
Registered: 11-2010
Posted From: 72.88.72.174
| | Posted on Friday, March 11, 2011 - 09:23 pm: |
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Thanks, guys! I've heard good things about Rahr before, and I believe my LHBS carries some Weyermann products as well. It's not a huge issue because, like Marc, I tend to prefer continental malts, but it's something I'll have up my sleeve when needed. |
Jeff Rankert
Intermediate Member
Username: Hopfenundmalz
Post Number: 294
Registered: 06-2008
Posted From: 76.122.174.139
| | Posted on Saturday, March 12, 2011 - 01:40 pm: |
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Looking on the Briess web site, the 4 types of Munich malt they have listed now are said to be made from 2 row these days. The Vienna is made from 6 row.
They make crystal malts from both 2 and 6 row. You need to know which one you are buying if you buy Briess crystal. |
Rob Farrell
Advanced Member
Username: Robf
Post Number: 601
Registered: 02-2003
Posted From: 173.79.54.133
| | Posted on Saturday, March 12, 2011 - 06:02 pm: |
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+1 (Damn I hate that!) on Promash on the flash drive. Even though I never goof off at work,  I often head to the LHBS after work. Being able to pull up the recipe as I head out the door is priceless.
(Message edited by robf on March 12, 2011) |
Chumley
Senior Member
Username: Chumley
Post Number: 6264
Registered: 02-2003
Posted From: 71.217.133.38
| | Posted on Saturday, March 12, 2011 - 10:12 pm: |
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FWIW, this Briess spec sheet as of January 7, 2011 says that the regular 10°L Munich is now two-row.
http://www.brewingwithbriess.com/Assets/PDFs/Briess_PISB_MunichMalt10L.pdf |
Denny Conn
Senior Member
Username: Denny
Post Number: 7538
Registered: 01-2001
Posted From: 75.145.77.185
| | Posted on Saturday, March 12, 2011 - 11:01 pm: |
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Thanks for the update, Chumley. |
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