Originally Posted by WillieBananas
This may be a dumb question but can I steep the Munich or does it require mashing?
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Munich needs to be mashed. You would be doing a partial mash with this recipe. Munich malt is similar to base grains except that it is kilned to give it some maltiness.
Don't let the term mash intimidate you. Mashing 0.5# of Munich is just like "steeping" 0.5# of Munich at 150 Fahrenheit for 30 or 40 minutes. You could just steep both the 0.5# of Munich and the 0.5# pounds of Caramel 20 at 150 for 30 or 40 minutes.