Oops, used Vienna and not Munich Malt...

[cyanide]

I made a Dunkelweizen, I accidently got Vienna instead of Munich... went with it anyways because they are somewhat close and both are often used in Dunkelweizens it seems.

I get the difference, Vienna is lighter and sweeter, while Munich is a little more dark and malty. I used:
6.6 lbs of liquid wheat extract (55% wheat)
4 oz chocolate malt
8 oz Vienna malt (meant to be 8 oz of Munich)
1 oz of 4.0% Hallertau at 60 minutes

I'm curious... is anyone here familiar with these two malts enough to guess what difference this is going to make? I'm guessing it is only going to make my beer a slightly sweeter instead of malty.

[ray m]

I had my first experience with Munich malt when I brewed my second all-grain batch, which called for 2 lbs. of Munich. I believe it was supposed to be an alt-style beer. I recall tasting the brew during its "green" phase and remember an intense grainy flavor that hit me like a ton o' bricks. It took nearly 2 months in the bottle before I either got used to the graininess, or it mellowed somewhat. Mind you, 1/2 lb. will not produce the same effect in an extract batch. I have no experience with Vienna malt yet, but I understand it's less intense in flavor. I would not sweat it, and see how it turns out.

[Test_Engineer]

how did this batch turn out????

[BrewDog]

Holy resurrected thread, Batman!

Ray's last post was 2 1/2 years ago.
Cyanide's last post was over 3 yrs ago.

[JayShaw91]

No joke. Somehow I bet we never get an answer :)

TE, you have a PM from me.

[Test_Engineer]

Originally posted by BrewDog
Holy resurrected thread, Batman!

Ray's last post was 2 1/2 years ago.
Cyanide's last post was over 3 yrs ago.


:eek: Didn't look at the dates. dammit.

carry-on....... still in search of Dunkelweizen help.

[chapesh]

wow! and i thought i was busy!