Brewing Master

Question:

I don’t see a protein rest having any effect on the flavour you describe. The beer I currently make that gets the biggest hit of Munich is my Alt, and since it’s all grain it gets a bigger contribution of Munich flavour than your mini-mash will produce. (I was tempted to blame your problems on your use of extract, but that would just be fanning the current flames). When my Alts are getting old, and the bitterness is lessening, they can have a caramel aspect that I also don’t particularly like, and which tells me, time to get this batch drunk up. Possibly you just don’t like the flavour of Munich. But it’s hard to draw conclusions based on a single usage of the Munich and Vienna malts. Something else in the process may have contributed to the unpleasant flavours you were finding. Try it again, perhaps do the mini mash at a lower temp. Perhaps the hop character you selected clashed with the malt flavours, you could try an adjustment there. Just guessing. Brian

– Hide quoted text — Show quoted text – I have used Weyerman’s Light Munich Malt and a Vienna Malt that I bought out of a bin in a brew store so I’m afraid to say I don’t know the origin of that one

Response:

I wish this were true for me, however any introduction of Munich or Vienna Malts always results in a taste profile that I find unacceptable.  What I experience is a sharp bitter carmel aftertaste.  Cheers, John

Whose malts are you using and in what percentages? Brian

Response:

I have used Weyerman’s Light Munich Malt and a Vienna Malt that I bought out of a bin in a brew store so I’m afraid to say I don’t know the origin of that one.  I have tried a Martzen with the Munich using a mini mash of 2 lbs Munich and 1 lb pale malt with .5 lb dextrin and adding Muntons LME to reach 1.046 OG, 4.75 lbs.  I used the Vienna in a Helles: 2lbs pale malt(Muntons) 8 oz Vienna 8 oz dextrin 4.75 Mt. Melnick LME to reach 1.046 OG 4.5 lbs.  I think I can say that the taste does not result from the Pale Malt or Dextrin as I use them regularly in pilsners using the same procedure without any taste problem.  In the Helles time has reduced the taste and the beer is drinkable.  I use the Martzen to marinade Pot Roast and flavor soups. Perhaps the recovery of the Helles is due to the small amount of Vienna used.  Do you think that the dreaded protein rest would solve my problem? Thanks for your response, John

– Hide quoted text — Show quoted text – I wish this were true for me, however any introduction of Munich or Vienna Malts always results in a taste profile that I find unacceptable.  What I experience is a sharp bitter carmel aftertaste.  Cheers, John Whose malts are you using and in what percentages? Brian

Response:

I wish this were true for me, however any introduction of Munich or Vienna Malts always results in a taste profile that I find unacceptable.  What I experience is a sharp bitter carmel aftertaste.  Cheers, John

– Hide quoted text — Show quoted text – Pilsners will show every flaw.  Warm up with a dark lager. Bocks, Dopples, Marzen, Octoberfest (as Greg noted) etc. are great choices. Burp, -Dan after doing a number of all-grain ales…i am ready to tackle a lager. i have a spare lagering fridge, a thermostat controller, all that good stuff. so here’s the dilema…what style should i brew??? i was thinking of a pilsner, but maybe not for my first one. any suggestions???…oktoberfest maybe? AND recipes??? (award winners) thanks! matt

Response:

Pilsners will show every flaw.  Warm up with a dark lager. Bocks, Dopples, Marzen, Octoberfest (as Greg noted) etc. are great choices. Burp, -Dan

– Hide quoted text — Show quoted text – after doing a number of all-grain ales…i am ready to tackle a lager. i have a spare lagering fridge, a thermostat controller, all that good stuff. so here’s the dilema…what style should i brew??? i was thinking of a pilsner, but maybe not for my first one. any suggestions???…oktoberfest maybe? AND recipes??? (award winners) thanks! matt

Response:

after doing a number of all-grain ales…i am ready to tackle a lager. i have a spare lagering fridge, a thermostat controller, all that good stuff. so here’s the dilema…what style should i brew??? i was thinking of a pilsner, but maybe not for my first one. any suggestions???…oktoberfest maybe? AND recipes??? (award winners) thanks! matt

Response:

Seeing that March starts tomorrow, I’d go the traditional route and brew a M