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12-27-2009, 04:48 AM
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#1
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Junior Member
Join Date: Mar 2008
Location: Pacific Northwest
Posts: 29
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Steeping and Munich Malt question
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Ok so I'm hooked on this homebrewing and trying to understand the process a bit better. Last weekend I conducted my second extract brew, a dark porter from one of my friends recipes. The recipe called for 1 lb of munich malt and 3/4 lb Special B (250 L) to be steeped for 30 minutes starting with a temp of 165 degrees.
So when I get to Larry's Brewing Supply I have to make a couple of decisions. I'm told they have two types of Munich so I choose the gambrinus dark munich malt. They were out of the Special B so they suggested Briess 120 crystal as a replacement.
Ok so I was planning on bringing the 2 gallons of water up to 165 but reached 168.1 per my digital thermometer and I added the ground grains in the steeping bag and covered the pot for 30 minutes. Once the 30 minutes was up I measured the water temp again and it was already down to 138. I then strained the grain with a pot of 165 degree water and wrenched the excess water out of the grain bag.
On page 124 of How to Brew by John Palmer it lists munich malt as a kilned malt and needing to be mashed. My question now, did I screw up by using Munich malt in this recipe by steeping it? Or am I just confusing myself, which is highly probable? I'm still slightly fuzzy on this mashing vs steeping.
On a sidenote I had to go out and buy a 2nd carboy because while the porter is fermenting I plan on brewing an amber ale tomorrow.
Last edited by Action Jack; 12-27-2009 at 05:07 AM.
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12-27-2009, 11:34 AM
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#2
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Senior Member
Join Date: Aug 2006
Location: Piscataway, NJ
Posts: 19,424
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It is true that Munich is a base malt that needs to be mashed. You could have easily mash it but you wouldn't want to use 2 gallons for two pounds of malt. I'd use 1 gallon and hold it at about 155F for 45 minutes. With the process you listed, it's likely that you've added a bit of starch to the brew but it's probably not going to cause any trouble other than a little haze that will be hard to see in a dark beer anyway.
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12-27-2009, 07:58 PM
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#3
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Junior Member
Join Date: Mar 2008
Location: Pacific Northwest
Posts: 29
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Thank you Bobby, so does my Munich malt contribute anything good in this recipe at all since it wasn't mashed or it just a waste of grain to use it without mashing?
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12-27-2009, 08:12 PM
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#4
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Senior Member
Join Date: Jul 2008
Location: Seattle, WA
Posts: 1,257
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You probably got a very small amount of fermentable sugar, maybe some dextrins and almost certainly some unconverted starch.
Larrys is a great shop! Also my lhbs.
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