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Old 12-02-2012, 09:25 PM   #11
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I couldn't find it under brewer's malts on midwest site. Thought maybe he had caramunich. found a munich 10L under color malts. Would that be it? But it still seams that 165F would be high for a mash temp...
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Old 12-02-2012, 09:31 PM   #12
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I would wait and do it all in one go.

It will only save you about 30 minutes, tops, if you steep early.

To me that isn't worth the headache if something messes up.

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Old 12-02-2012, 09:58 PM   #13
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I couldn't find it under brewer's malts on midwest site. Thought maybe he had caramunich. found a munich 10L under color malts. Would that be it? But it still seams that 165F would be high for a mash temp...
Yes, Munich 10L is the "dark" version by Weyermann (a German malting company). They have a lighter version also. Briess (US company) makes a Munich malt as well. I think theirs is about 9L. That's usually just called "Munich malt" in lists.

And yes, 165 is too high for a mash temp. But that should be the water temp. Once the grains are added, it'll settle somewhere around 153-155, which is perfect.
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Old 12-02-2012, 10:55 PM   #14
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Yes, Munich 10L is the "dark" version by Weyermann (a German malting company). They have a lighter version also. Briess (US company) makes a Munich malt as well. I think theirs is about 9L. That's usually just called "Munich malt" in lists.

And yes, 165 is too high for a mash temp. But that should be the water temp. Once the grains are added, it'll settle somewhere around 153-155, which is perfect.
The 10L I mentioned was Breisse. they list a light munich from weyermann. & a dark one from global malt,& lastly a A bolander munich from Breisse. I need to play around with BS2 to see how it accounts for water temp to mash tun conversion (mash temp). I basically stand corrected. I "assumed"...
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Old 12-02-2012, 11:08 PM   #15
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http://www.northernbrewer.com/shop/german-munich.html
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Old 12-02-2012, 11:38 PM   #16
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The 10L I mentioned was Breisse. they list a light munich from weyermann. & a dark one from global malt,& lastly a A bolander munich from Breisse. I need to play around with BS2 to see how it accounts for water temp to mash tun conversion (mash temp). I basically stand corrected. I "assumed"...
If you haven't used Munich malt yet in a PM, I highly recommend it. There isn't a great description of the character of Munich malt, except that it's like a "maltier maris otter" to me if that makes sense. I think you'd really love it in many beer styles, not just German lagers. I use Munich malt in IPAs, APAs, ESBs, etc. It really enhances the perception of malt backbone, plus gives the beer a orange-y hue. I think you'd love it!
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