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02-26-2008, 02:11 AM
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#11
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Senior Member
Join Date: Sep 2006
Location: San Diego, CA
Posts: 3,106
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I just transferred my Maibock to the corny to lager tonight. I used the Wyeast VSS Hella-Bock yeast - so far it tastes awesome.
__________________
Primary: Cherrywood Smoked Porter
60 Minute IPA
Secondary:
On tap:Amber Ale
Milk Stout
Lagering:
http://www.lazydogbrewery.com
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02-26-2008, 02:48 AM
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#12
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Senior Member
Join Date: May 2007
Location: Buffalo, NY
Posts: 105
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It seems my LHBS doesn't carry Munich Malt Extract. Would it go by a different name? A certain brand, perhaps?
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02-26-2008, 02:59 AM
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#13
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10th-Level Beer Nerd
Join Date: May 2006
Location: Adams, MA
Posts: 18,894
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Well, you can order it from Northern Brewer. It's not terribly common, although I'm a little surprised if they have a true Pilsner extract (not just generic light LME) and not Munich.
Alternatively, get yourself four pounds of Munich grain, back off the Pilsner LME by a couple pounds, and do a partial mash. It's EASY; hold the grains at 150°-155° for 45-60 minutes, rise with 170° water, and go. Munich will convert itself. You can do it with just a big grain bag and a collander.
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"I'm kind of toasted. But I looked at my watch and it's only 6:30 so I can't stop drinking yet." - Yooper's Bob
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02-26-2008, 03:01 AM
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#14
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Senior Member
Join Date: May 2007
Location: Buffalo, NY
Posts: 105
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Quote:
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Originally Posted by the_bird
Well, you can order it from Northern Brewer. It's not terribly common, although I'm a little surprised if they have a true Pilsner extract (not just generic light LME) and not Munich.
Alternatively, get yourself four pounds of Munich grain, back off the Pilsner LME by a couple pounds, and do a partial mash. It's EASY; hold the grains at 150°-155° for 45-60 minutes, rise with 170° water, and go. Munich will convert itself. You can do it with just a big grain bag and a collander.
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You know, I might as well just do that. I ordered the German Pils LME from MoreBeer because it was a little cheaper than my HBS. Is that considered a partial mash? |
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02-26-2008, 03:03 AM
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#15
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10th-Level Beer Nerd
Join Date: May 2006
Location: Adams, MA
Posts: 18,894
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Yup. It's a real easy way to be able to start incorporating the really COOL grains like Munich into your brewing, without having to invest in any additional gear and making very few modifications to your procedures.
Of course, you DO recognize that this is a very slippery slope, right? 
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Come join Yankee Ingenuity!
"I'm kind of toasted. But I looked at my watch and it's only 6:30 so I can't stop drinking yet." - Yooper's Bob
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02-26-2008, 03:05 AM
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#16
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Senior Member
Join Date: May 2007
Location: Buffalo, NY
Posts: 105
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I've already got some empty 1/2 barrels in the basement.
Just waiting on the day...
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02-26-2008, 12:53 PM
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#17
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Senior Member
Join Date: May 2007
Location: Buffalo, NY
Posts: 105
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So let's try this again...
3# Crushed Munich Malt (150F for 60 min, rinse with @170F)
1# Crushed Carapils Malt (steeped with the Munich)
4# German Pils LME
.75oz Sterling Pellets (6.0 Alpha) @ 60min
.25oz Sterling Pellets (6.0 Alpha) @ 10min
I wanted just a tiny touch of hop aroma so I switched to a lower alpha than the perle.
Look good?
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