Post Number: 120
Posted From: 188.8.131.52
|Posted on Wednesday, September 13, 2006 - 04:17 pm: ||
Would you put Munich malt in a Classic American Pilsner? Would you put two pounds?
Post Number: 1996
Posted From: 184.108.40.206
|Posted on Wednesday, September 13, 2006 - 04:27 pm: ||
You are so out of line you must now take a time out!
Even though I like to keep my CAPs simple I believe someone here won some medals with a CAP that had some munich in it among other malts and certainly more flavor hops that normal. I do have the recipe somewhere and plan to brew it. I will look for it if someone doesn't post it first.
Post Number: 522
Posted From: 220.127.116.11
|Posted on Wednesday, September 13, 2006 - 04:40 pm: ||
I have some articles and an email where Jeff Renner reccomends some Munich malt if you are planning on using Flaked maize instead of Polenta. With Polenta you must ofcourse do a cereal mash and so you get some melanodin flavors from the mash as you should add some pils malt in with the polenta in the cereal mash.
Anyway, I prefer the polenta to the flaked maize. But that is just my opinion. Good luck with your CAP.
Post Number: 4335
Posted From: 18.104.22.168
|Posted on Wednesday, September 13, 2006 - 09:05 pm: ||
I have used Munich malt in a CAP before, and liked it, but the most I have used was a pound per 5 gallon batch. 1/2 to 3/4 lb. is more in line with my thinking. I think 2 lbs. might be a little too much in terms of the dry/crisp factor.
Post Number: 248
Posted From: 22.214.171.124
|Posted on Thursday, September 14, 2006 - 03:38 am: ||
The answer is: no.
Do whatever the @#$% you want, but the answer is still no.