Another home malting question

ericd · 03-08-2009, 10:10 PM

Okay let's say I wanted to do a SMaSH stout...if I had a base grain that was about 30L-40L I could do it, but they don't make one...so, is there a way I could get some Munich malt and darken it up to 30L? Would putting it in a roasting pan in the oven while stiring it around a lot work?

Ketchepillar · 03-08-2009, 11:49 PM

Just use all black patent. come on, you know you want to...

ericd · 03-09-2009, 05:54 AM

Quote:

Originally Posted by Ketchepillar

Just use all black patent. come on, you know you want to...

Why don't you try that and get back to me

**Denny's Evil Concoctions** · 03-09-2009, 06:02 AM

They make Munich 30.

Thing is, no malt that dark will have f' all left of it's enzymes to do a full conversion.

I waas told by a malting house that M 30 has very little enzymes left. You could do it if you were to add amylase.

FlyGuy · 03-09-2009, 06:22 AM

Stout != SMASH. Sorry.

ericd · 03-09-2009, 03:52 PM

What if I extracted the wort from a mash of Munich 20L and boiled it for a looong time, like 3 hours?