The Great Bottle Opener Giveaway

Home Brew Forums > Home Brewing Beer > Beginners Beer Brewing Forum > Steeping/Partial Mash

Reply
 
LinkBack Thread Tools
Old 12-02-2012, 08:25 PM   #11
unionrdr
Wannabe author
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
unionrdr's Avatar
Recipes 
 
Join Date: Feb 2011
Location: Sheffield, Ohio
Posts: 27,800
Liked 1826 Times on 1609 Posts
Likes Given: 1296

Default

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...
__________________
Everything works if ya let it-Roady(meatloaf)
My new book is on Amazon Kindle! http://www.amazon.com/dp/B00L3MCU0W
unionrdr is offline
 
Reply With Quote Quick reply to this message
Old 12-02-2012, 08:31 PM   #12
dadshomebrewing
HBT_SUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2012
Location: Chicago, Il
Posts: 791
Liked 102 Times on 70 Posts
Likes Given: 13

Default

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.

__________________

'Tis himself

In the fermenters: nada

In the bottle: nada

In the fridge(and the glass): nada

On Deck: anything i can think of

dadshomebrewing is offline
 
Reply With Quote Quick reply to this message
Old 12-02-2012, 08:58 PM   #13
Yooper
Ale's What Cures You!
HBT_ADMIN.png
Feedback Score: 0 reviews
 
Yooper's Avatar
Recipes 
 
Join Date: Jun 2006
Location: Upper Michigan
Posts: 60,044
Liked 4202 Times on 3059 Posts
Likes Given: 779

Default

Quote:
Originally Posted by unionrdr View Post
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.
__________________
Broken Leg Brewery
Giving beer a leg to stand on since 2006
Yooper is offline
 
Reply With Quote Quick reply to this message
Old 12-02-2012, 09:55 PM   #14
unionrdr
Wannabe author
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
unionrdr's Avatar
Recipes 
 
Join Date: Feb 2011
Location: Sheffield, Ohio
Posts: 27,800
Liked 1826 Times on 1609 Posts
Likes Given: 1296

Default

Quote:
Originally Posted by Yooper View Post
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"...
__________________
Everything works if ya let it-Roady(meatloaf)
My new book is on Amazon Kindle! http://www.amazon.com/dp/B00L3MCU0W
unionrdr is offline
 
Reply With Quote Quick reply to this message
Old 12-02-2012, 10:08 PM   #15
beerman0001
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2011
Location: virginia beach, virginia
Posts: 984
Liked 18 Times on 18 Posts
Likes Given: 2

Default

http://www.northernbrewer.com/shop/german-munich.html
__________________
Fermenting.
On tap: World wide lager, Dopelbock, Apfelwein, American Wheat, DFH 90, Dortmunder export, Skeeterpee, Chinook/Citra ipa.
Waiting on a tap. Maibock, Two Hearted, Pliny the elder, Chimay White, Roggenbrier, DFH60
Fermenting:Apfelwein
On Deck:
Hiding in dark corner: Lambic, Flanders red, Oud Bruin, DFH 120(in bottles)
beerman0001 is offline
 
Reply With Quote Quick reply to this message
Old 12-02-2012, 10:38 PM   #16
Yooper
Ale's What Cures You!
HBT_ADMIN.png
Feedback Score: 0 reviews
 
Yooper's Avatar
Recipes 
 
Join Date: Jun 2006
Location: Upper Michigan
Posts: 60,044
Liked 4202 Times on 3059 Posts
Likes Given: 779

Default

Quote:
Originally Posted by unionrdr View Post
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!
__________________
Broken Leg Brewery
Giving beer a leg to stand on since 2006
Yooper is offline
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Mini-Mash, Partial Mash and Steeping Specialty Grains Daparish Beginners Beer Brewing Forum 32 04-11-2013 10:03 PM
Newbie - Is this Steeping or Partial Mash? gabe00818 Extract Brewing 0 02-02-2011 05:35 PM
steeping/partial mash RugenBrau Beginners Beer Brewing Forum 3 02-01-2010 12:05 AM
Partial Mash and Steeping Mk010101 All Grain & Partial Mash Brewing 10 02-26-2007 10:52 PM
Partial Mash Vs. Steeping (not what think!) Brewing Clamper All Grain & Partial Mash Brewing 4 01-13-2007 02:41 AM