Originally Posted by Yooper

Sure, you can use those grains. You're right, Munich malt must be mashed but mashing is "steeping with precision", so to speak.

What I mean is this- use 1.5-2 quarts of water per pound of grain. So, with 2 pounds of grain, use 3-4 quarts of water. Bring that to 160, and turn off the flame. Add the bag of grains, and stir well to thoroughly wet them. Stir some more, and make sure that the grain is in the water (use a tall thin pot if you have to). Check the temperature again, to make sure it's 150-160 degrees, and cover and let sit for 45 minutes.

In the meantime, have your brewpot nearby, and bring up your boil volume to 170 degrees or so. After the 45 minute mash is over, lift up the grain bag and put it in the 170 degree water, "teabagging" it to get out the flavors and colors. Then throw the grains away, and combine the first liquid into the pot and bring it to a boil and proceed as normal.

Originally Posted by brtisbuck

Do i hold the temp @ 150-160 for the full 30 minutes or let it cool once I've reach my target?