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Old 06-30-2007, 08:29 PM   #1
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Default Missing a malt, what can I do with this?

I realized after I got home from the LHBS that I was missing one of the items on my list, that being a 1/4 lb of chocolate wheat. It's too far of a drive to go back for 60 cents worth of grain. I was planning on using that in a dunkelweizen, and without it it will be way too light. The other ingredients, which I have, are 5 lbs wheat and 4 lbs Munich. I don't have any Pilsener on hand. Can you make an acceptable hefe with Munich instead of Pilsener malt? The color would still be okay, just a little darker, but how will it affect the taste?

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Old 06-30-2007, 08:31 PM   #2
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Just roast a little of your own in the oven at 400f until it gives the colour you want. Use a base malt.

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Old 06-30-2007, 08:32 PM   #3
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I do have an extra 1/4 lb of Munich I can use, will that be enough you think?

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Old 06-30-2007, 08:36 PM   #4
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I guess so.

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Old 06-30-2007, 08:38 PM   #5
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Just don't burn it, you don't want a dunkelstoutenweizen.

I think you'll be fine even without any chocolate / home-roasted malt. The Munich adds a lot of color on its own. You'll be a little light, but the chocolate won't add much, if any, flavor at that quantity, so who cares?

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Old 06-30-2007, 08:39 PM   #6
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Soak it in warm water for an hour and toast in a flat pan at 400F for about 1.5 hours. Stir frequently until the color is almost black.

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Old 06-30-2007, 09:17 PM   #7
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why not just cut the dunkel out of your recipe? Not ideal, but it'd work

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Old 06-30-2007, 09:42 PM   #8
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After roasting your malt shouldn't you let it sit for 2 weeks before brewing with it?

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Old 06-30-2007, 10:30 PM   #9
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That's what I thought as well. I may just try making a pseudo-dunkel in that it just won't be dark enough. It's not for competition anyhow, so I don't suppose it will matter much. I was just really miffed at not having all the grain I needed.

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Old 06-30-2007, 11:12 PM   #10
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Quote:
Originally Posted by david_42
Soak it in warm water for an hour and toast in a flat pan at 400F for about 1.5 hours. Stir frequently until the color is almost black.
Sounds tasty enough for me...
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