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Old 01-10-2008, 09:35 PM   #1
beutinbrew
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Default Steeped Munich?

Hey everyone,

I'm putting together a porter and I have some crushed Munich on hand from a friend, but I don't go AG yet nor do I have a mash tun. My main malt will be Dark LE, 6 lbs, and I'm already steeping 1.5 lbs. flaked Rye.

Can I steep 1-2 Lbs of the crushed Munich as well? I know that it falls into the category of a grain that usually must be mashed and can't be steeped do to its low Diastic power, but since A.) I am deriving most of my sugars from the LE and B.) I'm happy with a heavier beer that might result from some unconverted starches, can this work?

In other words, will the unconverted starches from the crushed Munich ruin the beer if I only steep the grain? Will the Munich lend me some flavor by steeping or is this a waste of time?

Thanks.

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Old 01-10-2008, 09:40 PM   #2
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Well, Munich malt will definitely add flavor and it's worth it to use it. I think it can convert itself, so you should be ok. I'd steep it (mash it) in 1.25 quarts of water per pound at 152 or so for 45 minutes to an hour. That will give you color, flavor, and some fermentable sugars. You can certainly do this in a grain bag, and dunk the bag around like a tea bag.

Before I went AG, I used munich malt in a few recipes (especially my Dead Guy clone) and I don't remember getting any significant starch haze at all.

I'm more concerned about the flaked rye- it must be mashed, too, as you must know.

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Old 01-10-2008, 09:52 PM   #3
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Thanks! That puts my mind at ease a bit more.

I'm hoping the Rye will add a nice spice / dryness not found in most Porters and play against a hint of citrus from an addition of Cascade to the classic Fuggles that will represent most of the hops (like an 80% Fuggle/20% Cascade blend)

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Old 01-10-2008, 10:42 PM   #4
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the munich will actually help convert the rye to a small extent. this looks good...i made a rye stout once that was AMAZING. good luck!

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Old 01-10-2008, 10:48 PM   #5
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I thought that Munich is the one that Jamil is always saying you can't steep, that you have to throw some two row in with it and do a mini-mash to get anything from it...

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Old 01-10-2008, 10:49 PM   #6
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I hadn't thought of the idea that the Rye with uber-low conversion would benefit from the higher - though still low - Munich. Funny how life works ...

I'm pumped. Brewing it tonight with my Roomie ... will report back.

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Old 01-10-2008, 10:58 PM   #7
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Quote:
Originally Posted by rabidgerbil
I thought that Munich is the one that Jamil is always saying you can't steep, that you have to throw some two row in with it and do a mini-mash to get anything from it...
that's incorrect. you can use munich for the entire grain bill. it has the power to convert itself and i think it would help out with the rye, especially if he was just going to steep anyway.

i DID use 2-row when i made my stout(it was a mini-mash batch), but i don't think you'll have a problem. if you're concerned, throw a half pound of 2-row in there.
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Old 01-11-2008, 01:18 PM   #8
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The rye will be a big problem unless you do a mini-mash. Unless you use a large amount of water, the steeping water will not give you much flavor, because there is no water movement, just a big wad of mush. Flaked rye has to be mashed using 2-row. Malted rye can convert itself.

If you can steep 3 pounds of grain, you can do a mini-mash in the same container. Use Malted rye and Munich.

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Old 01-11-2008, 05:45 PM   #9
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Not to say that Jamil is right on everything,
but here is one of the episodes where he says that Munich malt
can not be steeped, that it must be mashed.
http://www.thebrewingnetwork.com/arc...il07-31-06.mp3

The one thing I am not understanding on this is, what is the true difference
between steeping and mashing? Lets see...
water? - nope
temp? - not really
malt? - nope
time? - not really

so in both methods, you take a given amount of malt, add it to a given amount
of water at a specific temp, and then hold it there for a certain amount of time

seems like the terminology should be
micro mash (steeping)
partial mash
full mash

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Old 01-11-2008, 07:03 PM   #10
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No, there is a difference between steeping and a mini mash. With steeping, you're just trying to wash the pre-converted sugars out of the grains. With a mini mash, you have to take MUCH more care to use the right amounts of water, hold the temps CONSTANT for a certain amount of time, use the right types of malts to make sure you have enough enzyme active, etc. It may be close to the same procedure, but when mashing, there's much more going on in the tun than just steeping.

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