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Home Brew Forums > Home Brewing Beer > Recipes/Ingredients > Munich as a base malt for RIS?
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Old 08-07-2012, 02:51 AM   #1
lastsecondapex
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Default Munich as a base malt for RIS?

Okay, this is kind of born out of necessity due to a buddy of mine at a NC Brewing Company giving me a Pappy Van Winkle 23 year barrel...

I want to brew a Munich base Imperial Stout, but my problem is that with all of the roasted malts, will I have to add some 6-Row to help with the conversion since Munich is much lower in amylase?


This is what I have so far: (I plan on brewing this the 18th)

Recipe Type: All Grain
Yeast: White Labs- San Diego Super Yeast
Yeast Starter: Yes - 5gal
Batch Size (Gallons): 55
Original Gravity: 1.104
Final Gravity: 1.019
IBU: 80.5
Boiling Time (Minutes): 75
Color: 37.4
Primary Fermentation (# of Days & Temp): 21 Days @ 70 F
Efficiency: 70%
Mash: Single Infusion, 60mins @ 150*

130 lbs Munich 10L
15 lbs Brown Sugar
10 lbs Pale 6-Row (If I must add 6-Row, I will move Aromatic & Oats to 8lbs)
10 lbs Aromatic Malt
10 lbs Quick Oats
11 lbs Chocolate Malt
11 lbs Roasted Barley
16 oz Columbus (Tomahawk) @ 60mins
16 oz Columbus (Tomahawk) @ 30mins
8 oz Cascade @ 30mins
8 oz Cascade @ 15mins


Thanks in advance!

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Old 08-07-2012, 01:10 PM   #2
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Anyone? Bueller?

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Old 08-07-2012, 01:15 PM   #3
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I make a munich based oatmeal stout on a regular basis. It tastes fantastic: http://www.homebrewtalk.com/f68/best...l-stout-56876/

No need to add extra 6-row for conversion on this recipe, but I'm not sure if you'll need to for a RIS or not.

Good luck!

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Old 08-07-2012, 02:48 PM   #4
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The first thing that came to my mind when looking at the recipe is that your gonna want more IBU's. I would add an extra ounce of Tomahawk IMO.

EDIT: Didn't see all of the roasted malt your using. I can see why your only adding 2 oz of Tomahawk.

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Old 08-07-2012, 03:03 PM   #5
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Munich malt

Munich malt is used as the base malt of the bock beer style, especially doppelbock, and appears in dunkel lager and Märzens in smaller quantities. While a darker grain than pale malt, it has sufficient diastatic power to self-convert, despite being kilned at temperatures around 115 °C. It imparts "malty," although not necessarily sweet characteristics, depending on mashing temperatures. ASBC 4-6/EBC 10-15, DP 40 °Lintner.

FROM:

http://en.wikipedia.org/wiki/Mash_in...nt#Munich_malt

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Old 08-07-2012, 04:16 PM   #6
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Quote:
Originally Posted by DPBISME View Post
Munich malt

Munich malt is used as the base malt of the bock beer style, especially doppelbock, and appears in dunkel lager and Märzens in smaller quantities. While a darker grain than pale malt, it has sufficient diastatic power to self-convert, despite being kilned at temperatures around 115 °C. It imparts "malty," although not necessarily sweet characteristics, depending on mashing temperatures. ASBC 4-6/EBC 10-15, DP 40 °Lintner.

FROM:

http://en.wikipedia.org/wiki/Mash_in...nt#Munich_malt
That is actually the quote that scares me. If it only has enough diastatic power to self-convert, can it convert any of the sugars from my roasted grains? Since I am going to be aging this in one of the finest single malt bourbon barrels- I want a huge malt backbone for this beer. The diastatic power of Munich is below that of 2-Row Pale and well below 6-Row, so am I wrong in assuming that 6-8% of the total grist as 6-row might help? Should I bump up the volume on the roasted grains?
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Old 08-07-2012, 08:48 PM   #7
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it should be fine to convert it all w/o any 6-row. the aromatic can self convert as well and theres not much starch left in the roasted grains so the lil bit of excess from the aromatic & munich should be able to do the job. personally i'd bump up the IBUs a bit since thats fairly low in roast & will lose some edge aging in the barrel

-sorry about all the extra posts, dunno what happened there

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Old 08-07-2012, 08:49 PM   #8
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Old 08-07-2012, 08:51 PM   #9
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Old 08-07-2012, 08:53 PM   #10
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