Recipe Help

So I’ve got 10lbs of Weyerman Munich 7L that I want to use up. I also have some Hallertau, Magnum, tettnang, and saaz hops that I think I’d like to use. (I also have a bunch of American Hops, but figure they won’t really fit in here.) Plus some us2row for extra diastatics.

The thing is, I don’t want to lager, I got some US-05 and Conan.

Don’t really know what to expect from this. Any ideas?

You can use it in any grain bill to add complexity. Sub some in an APA/IPA and use the US-05.

You could make an all Munich alt.

Ferment it with US-05, maybe 60 or so degrees? Or should I buy some 1007?

I recently brewed a low gravity all Munich ale with bit of carahell, a couple additions of Perle hops and fermented with 05 around 60, it’s very nice. I’ve found that beers with a lot of Munich malt tend to benefit from a few weeks of aging before going on tap.

Ferment it with US-05, maybe 60 or so degrees? Or should I buy some 1007?[/quote]

05 at 60 would be fine. You can even go a bit cooler with it.