Tag Archives: munich

Munich-Citra Petite Saison Smash

Decided to try a new twist on an old recipe, new in a couple of ways.  Petite saison smash – but with 100% Munich malt.  Also in some ways similar to Citra-Bomb-From-Hell, but with less of a citra blast, and lower bitterness.

I added 10 grams of citra as the bittering addition.  Please, no whinin’ over using citra for bittering, that’s a debate I don’t particularly care when you’re talking ten friggin’ grams.  Then I dumped in the remainder of the pound of citra I bought a while ago, 72 grams, at flameout.  Should leave plenty of citra flavor, but not quite be so over the top as the citra bomb.

The wild card is my choice of Danstar Belle Saison yeast.  Haven’t tried this one yet, but chatter online seems positive.  Actually, I picked this one on a whim, asking the guy in my LHBS “got any good saison yeast?” at which point he pulled out a box from the fridge, started digging, and came up with this. Screw it, I’ll try anything once!

In addition, I’m using 62F as the fermentation temperature, same as with my first petite saison yeast.

So we’ll see how it comes out.  I suspect it will come out really good!

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Quadro-Smash! (WTF Al?)

Edited to reflect reality!  And again to reflect reality again!

 

UPDATE: fucked it all up.  Forgot which bucket was which, put the dry hops 68g for this one into the Sam Adams summer ale clone.  This one was quite a bit on the bitter side, but has mellowed as it aged, and is at least drinkable. 

Now the other beer, the Sam Adams Summer Ale clone, it came out really nice!  All that dry hop aroma somehow didn’t mess with the rather delicate and subtle aromas and flavors of the lemon peel and grains of paradise.

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Well I never cared whether I mis-used words or butchered the English Language much, so I can name my beers whatever the heck I want!

Got the idea from a beeradvocate.com thread. Four base malts, equal portions, and four hops, equal portions, in a pale ale or IPA like beer with IBUs about 45-50.

3 lbs maris otter
3 lbs golden promise
3 lbs vienna
3 lbs munich

Hops will be a blend of Cascade, Citra, Willamette, and Bravo!  I gotta check the AA% for the exact numbers,, but the schedule wound up like this:

  • 40g bravo
    100g cascade
    80g willamette
    60g citra
    280g hops total
    28g at 60
    54g at 5
    140g at FO
    68g dry hop

Used Denny’s best yeast.  Wound up being far more of an IPA than I had previously planned.  Still – This one can’t help but be ginormously fantabulous!

Munich and Caramunich Sorta Smash

Decided to break from my relatively long streak of not using crystal malts (except in the stout) and try something I’ve been interested in for some time.  I’m going to make a beer with all Munich I and Munich II base malt, and all three kinds of Caramunich:

  • 7.75 lbs Munich I (10 SRM)
  • 4.25 lbs Munich II (20 SRM)
  • 0.25 lbs Caramunich III
  • 0.25 lbs Caramunich II
  • 0.5 lbs Caramunich I

Hops wise, I haven’t decided yet.  The grist is already bagged, so that won’t change. However, any suggestions on the hops bill will be considered!  I will edit / update when the hops bill has been finalized.  I am thinking something noble-ish, leaving a maltier, less IPA-ish final beer, but if the eureka moment presents itself, I will go with just about anything that is highly likely to kick ass!

Yeast wise I haven’t decided yet either.  Something that will highlight the Munich and caramunich, perhaps Irish ale yeast?  WLP029?  Again, suggestions welcome.

A new and different IPA, plus some unsolicited beer philosophy

Well this one will be sorta smash-like, in that I’m not using any specialty malts, just base malts.  It’s going to have 6 lbs pilsner malt, 6 lbs golden promise, and 2 lbs Munich malt, 14 lbs total.  That’s a little bit bigger than I usually make my beers, but hey, I’m experimenting, so I can do what I want!

Here’s what I planned to do with the hops:

0.5 oz magnum at 60
0.25 oz each magnum, bravo at 15
0.5 oz tettnanger at 15
0.25 oz each magnum, bravo at 10
0.5 oz tettnanger at 10
0.25 oz each magnum, bravo at 5
0.5 oz tettnanger at 5
0.5 oz each magnum, bravo at FO
2 oz tettnanger at FO

Here’s my thinking: I’ve seen some cases where other people have experimented with magnum hops NOT solely at the 60 minute mark, but as late additions, flameout additions, or even dry hopping..  None have had anything bad to say about their beers, so I figure I’ll step outside the box a little and try some magnum late in the boil.  Now I’m also going with a little bravo, which I already know works fine at any stage of the boil.  If you recall that far back, my Munich / Bravo SMaSH had half an ounce bravo early, 1 oz at 5 minutes, and two ounces at flameout, and that’s one of my favorite SMaSH beers I’ve ever made.  Purely delicious.  So to me, that’s a tried and true hop.  It should offer support to the magnum, which is a little unknown, but I have no worries.  Then I’m tossing in tettnanger, in approximately double-ish the amounts of the two higher AA hops.  I really don’t know what I’m going to get out of this, but I bet it will be tasty!  Well of course I think it will be tasty, or I wouldn’t bother making it!

Oh, and probably US-05 yeast.

In the near future I’m going to be brewing with some Irish Ale yeast, and some 3711.  I think the 3711 will go with the next weird extract experimental two gallon batch I’m planning.  Can’t wait to see how EXTRA DARK extract goes with 3711!  Hey, the last one worked out great, so who knows!

Now also in the spirit of trying new things, if this one comes out really good, I may have to try a smash beer with all magnum.  I know one guy who’s tried just such a beast, and it came out tasty beer.  Who says you can’t use magnum late?  Sure, it’s a great bittering hop, and I have no plans to take anything away from it in that respect.  But is it being unfairly relegated to the background, when it deserves some time center stage?

Well let me just say this – if it’s generic, commonly spewed forth advice that seems regurgitated and taken for granted “just because,” then I’m willing to challenge that notion.  I’m already challenging the standard advice with extracts, and now maybe even a little bit with magnum, and maybe a lot more with magnum soon.  I encourage everyone to do the same, challenge the norms, try stuff that maybe doesn’t seem like the obvious thing to do.

And when it comes to giving out advice… Yeah, you can always say “sanitation is important,” and you’ll never be wrong.  But if you say “don’t use amber extract, use light, then add specialty grains bla bla bla…”  Have you actually TRIED amber or dark extract?  Is this advice universal and unchanging, etched in stone from cradle to grave?

I say no.  There are times when amber or dark extract will be perfect for the beer you intend to make.  If that’s the case, just use them!  Taint no big deal!!  Now other times, it may be better to use light extract, and adjust the finer points of your beer with specialty grains.  There’s no doubt that there are many times when this advice is also the best advice, so again, I’m not trying to take away from this approach.  But there should be a reason why the light extract+steeping grains is superior in the particular instance at hand.  Conversely, if amber (or even dark) extract is appropriate for the beer at hand, at least try it once.

I recently had an email exchange with a representative from Munton’s about their extracts.  While he didn’t hand over the manufacturer’s specifications to me, he did indicate that the notion that extracts are “chock full of crystal malt” was simply not the case.  If they were, then extracts would not have the versatility that they do.  instead, they would consistently produce cloying, overly sweet, overly thick beer (just like if you put too much crystal malt in a beer!  Imagine that!).  And of course he believes that the quality of extracts (particularly Munton’s, lol) is very high, and the quality of beer you can make from extracts is also very high, including for the amber and dark or extra dark varieties.  I tend to agree, at least so far.  I know I’m brewing all grain now, but my extract brews  were very tasty too.  That’s part of why I keep experimenting with small extract batches.

So anyway, I’ve digressed into pointless rambling.  I tend to do that sometimes.  Make of it what you will, or just grab a beer and go watch reruns of your favorite TV show (as a means of ignoring my ramblings)*.

Anyway, I need a beer.  Cheers!

*wouldn’t be the first time that happened, lol

EDIT: Brewed 11-23-13

Changes to the Double-Smash Beer

Well I finally got around to actually brewing the Double-SMaSH, with Vienna/Munich, BUT – I forgot the cascade hops on brew day.  Since I have to drive a ways to get to where I brew, I wasn’t going back.  However, I had some hops there, so I just changed the hops schedule around completely.  So now it’s a double-TRIPLE-SMaSH.  Yes, I realize that’s one hell of a misnomer.  But hey, it’s my beer, and I can change it up if I want to!  Plus I was never that good at keeping to the strict interpretation of literary meanings or definitions of words.   I do what I want!!

Still 6 lbs each Vienna / Munich malts.

Here’s the new hops schedule:

0.25 each at 60 bravo/belma
0.25 each at 15 bravo/belma/centennial
0.25 each at 10 bravo/belma
0.5 centennial at 10
0.25 each at 5 bravo/belma
0.75 centennial at 5
1 oz each belma/bravo at FO
DH one ounce each belma/bravo

From past experience, it’ll at least make beer, and probably tasty beer.  Maybe it’ll be the new sensation, who knows?  But as long as it makes tasty beer, I’ll be happy.

Citra / Munich SMaSH – Citra Bomb From Hell?

EDIT 2: After some discussion on beer advocate homebrew forum, I’m going to UP the citra to EVEN MOAR.  So this recipe will be different than when I first published it.  Slightly edited hops schedule again.  This is the final version that is actually in the fermenter right now.  Toned back just a touch on the extreme overkill so I could have reasonable quantities of my pound of citra leftover, and available for other beers.  I can probably get two more pretty citra beers from what’s left, or perhaps two pale-ale strength brews.    I’m not super crazed over citra, and this will probably be the largest citra addition I’ll use in a beer.  Beyond this one, I’ll probably choose a more balanced hop approach.  This one is intended to be off-balance tho, heavy on the hops, and heavy on the citra.  I just want to see what a super citra-bomb tastes like!   Anyway, enough of the edit, here’s the original post, modified to fit the actual recipe…

Gonna make a SMaSH with Munich malt again, this time with citra hops.  And yes, I’m going to hop the living hell out of it, knowing that I’ll probably create a citra bomb from hell!  Everybody has to over-do it at least once in their lifetime with citra hops, right?  So let’s just do it and see what happens!  I know I will drink every last one, no matter how citra it comes out.  It will technically not be a perfect smash beer, because I’ll use a tiny bit of Belma as the 60 minute bittering charge.  Also, I don’t really think this is over-doing it on the citra, but we shall find out just how wrong I am in a month or so.

  • 12 lbs Munich
  • S-04/US-05 yeast (50/50 mix)
  • 0.5 oz Belma at 60
  • 1 oz citra at 15
  • 1 oz citra at 10
  • 1 oz citra at 5
  • 1.5 oz citra at FO, then cool to 170F and let stand 15 minutes
  • 1.5 oz citra after 15 minute hop stand, while wort is still hot,  let stand another 15 minutes
  • 2 oz citra DH
  • 1.061 OG
  • 47  IBU
  • 12 SRM
  • 6.4% ABV

Freetail Brewery IPAs

Was working on a deck over on that side of town, and stopped at Freetail Brewery to see what bombers they had for takeout.  There were four bombers available, and I didn’t know what any of them were all about, nor did I have the time to read about it or discuss it with the staff.  So I picked the two IPA type beers to try later that day.

Two days later, we finished the job early, so we went to Freetail for lunch and a couple of beers.  I saw that there was a third IPA in bombers for takeout, so I picked that one up too.  I guess it’s Freetail “IPA week” for me!  I’ll post the review of Soul Doubt IPA below.

The other two IPAs I picked up:

Velocihoptor (what a great name for an IPA!).

Buffalo Hump 1840 Belgian IPA

In addition, I had another round of Spirulina Wit, a delicious rye witbier with spirulina added to give it a wonderful and deliciously strange green color!  At 3.9% ABV, it’s damn easy to drink, and I could easily have several of these in a sitting.

I also tried Uglie Ollie Stout, a delicious dry Irish stout that’s full bodied, but only 4.1% ABV.  These two brews made a nice lunch (along with some delicious pizza from their food menu).

I am going to try to make it there this Saturday for the “battle of the wits” where they’ll have various varieties of their witbier for your drinking pleasure!

Cheers to Freetail!

 Soul Doubt IPA

Pours a nice amber to copper color, mostly clear, with a creamy head that left about a 1/4″ sheet of dense foam capped on top the whole way down, leaving sheets of nice sticky resinous lacing.

The aroma doesn’t blow me out of the water, by any means. It’s somewhat subdued, but I get Cara-Munich malt first, then some herbal, earthy hops.

Flavors much follow the aroma, but they stand out more, and leave me wondering why I don’t make it out to freetail more often! The Cara-Munich and aromatic malts (along with whatever crystal malts they used) make a great base, and an unusual one for an IPA. I like the innovation! It’s well hopped, but balanced very well with the moderate ABV and bold malty backbone. There’s a little citrus, but I am getting mostly heavily earthy and lightly floral or grassy hop flavors.

This IPA is very unusual, and very likeable. Just don’t expect to be getting a standard west coast 47 lbs of hops per five gallons type of IPA. This beer is well crafted and delicious, but it’s not Pliny the Younger or Heady Topper.

Cheers to Freetail brewery for this brew!

Bravo/Munich SMaSH

This one is up next!  I’m brewing another smash, meant to showcase the bravo hop and Munich malt.

  • 12 lbs Munich malt
  • o.5 oz bravo at 60
  • 2 oz bravo at 5
  • 2 oz bravo at 0
  • 2 oz bravo dry hop
  • US-05 yeast

Targets:

  • OG 1.064
  • IBU 45.9
  • SRM 12.3
  • ABV 6.2%

Tasting notes: Came out GREAT!  Very hoppy, I didn’t get the “fruitiness” that a lot of people claim from bravo, but it was still quite hoppy.  I got more of a spicy flavor with fruit notes.  Definitely worth brewing again.  I think a little 2-row along with the Munich would be optimal tho, perhaps up to 50% 2-row.

SMaSH weekend!

Well I’m ready to brew again, two batches in fact.  Both Blonde Ale III and Elderberry Wheat II have fermented long enough (by the time this big brew day goes down) and we’re ready to bottle them.

I’ve also been wanting to try some more SMaSH beers.  Why?  Because SMaSH beers are simple, and they help develop your processes.  Also, I’ve been liking these simple pale ales a lot, tending towards slightly on the hoppy side.  So we’re going to brew two SMaSH beers in one big brew day!

The first SMaSH beer will be a Munich malt and Bravo hops special.

  • 12 lbs Munich
  • 14 grams Bravo at 60
  • 2 oz Bravo at 5 minutes
  • 2 oz Bravo at flameout
  • 2 oz Bravo dry hop

Targets:

  • OG 1.064
  • IBU 45
  • SRM 12.3
  • ABV 6.6

The second SMaSH beer will be a pilsner malt and fuggles hops with saison yeast smash, with 3711 yeast.  Thanks to scurvy311 on beer advocate for the idea!

  • 12 lbs pilsner malt
  • 1 oz fuggles at 60
  • 1 oz fuggles at 15
  • 1 oz fuggles at 5
  • 1 oz fuggles at 0
  • 2 oz fuggles dry hop

Targets:

  • OG 1.062
  • IBU 27.8
  • SRM 2.7
  • ABV 6.9

It’s really going to be a big day!  We’ve got multiple brews going, a couple beershed projects working, and I gotta fix my brakes too!  We have an entire “crew” to get things done, and plenty of homebrew to boot!  I’ll be “orchestrating” the brewing side of it, my bro the “building” side of it, and the scallywags will be fixin’ my brakes if they want any beer!

Should be a smashing day!

Pike IPA

Pike IPA is next on my blogging/reviewing list.  It’s pretty darn tasty stuff!

Coppery and clear, light tan head wasn’t bad and lacing was good.

Aroma is subdued but nice, earthy hops, piney resin, light malts.

Taste is pretty balanced, if a bit heavy on the earthy hops side.  Malts are ample and create a nice balanced beer.  I think the munich malt adds a nice dimension, it’s not something I see a lot in IPAs.

Body is medium and actually pretty drinkable, despite the rather heavy malt and hops assault on your tastebuds.

Overall this beer makes me want to try more of Pike’s beers.  That should say it all right there.

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