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Home Brew Forums > Home Brewing Beer > Extract Brewing > Replacing Munich Malt in Extract Recipe
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Old 01-21-2014, 02:54 PM   #1
DukeAC
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Default Replacing Munich Malt in Extract Recipe

Hey everybody,

First of all, this is my first time posting on the board and just wanted to give a general "thank you" to this forum for providing so much info about homebrewing...it's really been a great help as I'm diving into this new "hobby".

I'm a reasonably new homebrewer and have a (possibly dumb) question about a recipe I'm thinking about brewing. I want to brew a clone of Founders Porter (recipe from http://www.homebrewtalk.com/f12/any-...s-info-160119/, copied below) and am trying to convert this to an extract recipe. Is there a way to replace the Munich malt in this recipe besides getting Munich LME (which comes in larger packages than I'd need)? I was thinking about replacing the Munich with something like Aromatic Malt. Any thoughts? Thanks a lot for your help.

-Aaron

9.5 lbs 2 Row
1.25 lbs Chocolate Malt
1 lb Munich
10 oz Carapils
6 oz Crystal 120 L
4 oz Black Patent

Mashed at 155 for 60 minutes
75 Minute Boil

Hops:
60 min - 0.75 oz Nugget (12.2%)
20 min - 0.75 oz Hallertau (4.5%) and 0.75 Willamette (4.9%)
Flameout - 0.25 oz Hallertau and 0.25 oz Willamette

For yeast, I used WLP001.

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Old 01-21-2014, 02:57 PM   #2
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Munich is similar to Vienna malt, it's just a kilned malt that has a more malty taste than 2-row. Munich also adds some copper color to the beer in larger quantities. Aromatic is MUCH stronger tasting than Munich. If you sub it I would use like 4oz Aromatic

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Old 01-21-2014, 04:31 PM   #3
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Is there any reason you don't want to steep the specialty grains, including the Munich? I'd give it a shot if I were you.

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Old 01-21-2014, 04:45 PM   #4
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I thought that Munich needed to be mashed, not steeped, which is why I was looking for alternatives. Is this not correct? I planned to steep the other grains.

Thanks,
Aaron

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Old 01-21-2014, 04:48 PM   #5
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Munich will contribute flavor if steeped, just not fermentable sugars. You have to mash to get fermentable sugars from the grains, steeping just provides flavor. With something as complex as this grain bill I would just do a partial mash and use extract for most of the base malt and BIAB the rest on the stove top, really doesn't add much more work.

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Old 01-21-2014, 05:31 PM   #6
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You are right, Munich must be mashed. You may get some of the flavors from the munich in a small quantity but you will also extract starch from the grain. Starch is not normally desired. I've had this problem and now I know a store that sells munich LME in 1 lb increments to solve your problem. Otherwise, you could try some light crystal to give it a little more malt depth, like 8 oz crystal 20 or so.

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Old 01-21-2014, 05:47 PM   #7
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So people have given you advice how to make something close, but just in case it was not readily apparent: There is no real replacement for Munich Malt except for Munich Malt. And yes it must be mashed, steeping will give you a starch tea that is not going to be a real good addition.

The really cool thing about using something like that is it's an opportunity to stretch and try something you've never tried before. You can "mash" a very small amount quite easily by using 1/2 or 1 lb of 2-row plus your Munich and really broaden your available flavors. It is VERY forgiving done this way. Strike with the right amount of water and then drop the pot in a cooler or even wrap it in a blanket for an hour and you have "made the jump." Even if your temps are a little off it's not going to make a huge difference if your primary fermentable is extract.

ETA: Even a normal cooking pot and a wire strainer will work for this. Just do it!

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Old 01-21-2014, 05:55 PM   #8
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^ This.

Partial mash is easy and very rewarding. Before you know it you'll be looking for a cooler and larger brew kettle...

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Old 01-21-2014, 06:40 PM   #9
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Quote:
Originally Posted by IslandLizard View Post
^ This.

Partial mash is easy and very rewarding. Before you know it you'll be looking for a cooler and larger brew kettle...
Unless...he doesn't want to get into partial mash because it's a trap! You will be hooked on all-grain brewing in no time!
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Old 01-21-2014, 06:43 PM   #10
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Quote:
Originally Posted by Jayhem View Post
Unless...he doesn't want to get into partial mash because it's a trap! You will be hooked on all-grain brewing in no time!
Come on man, try it, everyone is doing it!

My first partial mash was in a pot, temp control done by stove - moving it back and forth on a burner. I poured the mash into a strainer and then ran the kitchen sink sprayer and hot water through it till it seemed right. The rest is history.
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