If I were to make an all Munich/Vienna ale, would I need to add any body malts? Thanks.
I think it depends on your yeast strain and mashing temps. I brewed Kai’s German Alt
8lbs Munich
15oz Caramunich 1
1.5oz Carafa 11
Mashed at 149 for 90 minutes and used Wyeast 1007
OG 1.048
Fg 1.012
It is a very malty beer, but also somewhat dry. This may not answer your question, but it was my experience with an all Munich base malt.
