The Great Bottle Opener Giveaway

Home Brew Forums > Home Brewing Beer > Beginners Beer Brewing Forum > Steeping/Partial Munich Malt

Reply
 
LinkBack Thread Tools
Old 10-14-2011, 06:26 AM   #1
radial67
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2011
Location: Australia, Australia
Posts: 42
Default Steeping/Partial Munich Malt

Im just moving from Kit brewing into PM and steeping and did the APA from Jamils/JP's Brewing Classic Styles however, I couldnt get my hands on any Munich Extract, so went for grain.

It wasnt until I read a bit further that I realized that steeping Munich is not an option but did it anyway and did a bit of a Partial Mash in a bag (with probably too much water and possibly too hot) and ended up with a tannin-y grain-y tasting result.

I sparged it too by pouring hot water over the bag while it was in a collander but didnt squeeze it.

It ended up a huge OG of 1075 of cooled wort (with the LME added) and as a result, I didnt have enough yeast ready in the starter to accomodate such a high OG and as a result it didnt fully attenuate and only attenuated 65% to 1024 and didnt have another vial of 001.

Tasted sweet and grain-y as expected.

So, moving onto batch #2

I Ordered from my LHBS and when it was delivered, I found the Victory (1lb) and Munich (1lb) milled and mixed together in the same bag, so Im sorta in a bit of a spot and its not until today when I was thinking about how I was gonna approach my process. What do I do?

Do I Partial in a big bag and strike @ 165F with the intention to drop to 152F and hold for an hour? Also, I have no idea the volume of water to use for 2lbs of Victory/Munich grain..... (important???)

Should I sparge it

Does this sound OK?

If I dont sparge I probably will end up with more of a reasonable OG (1056) instead of some stupid huge OG (1075)

Also, I have 6.6lbs of Pale Extract and a little bit of wheat.... should I boil the extract and hops in the wort pot and if so, should I add some additional water to the wort when I add the extract?

I so dont wanna end up with another 30 bottles of tannin-y grain-y tasting beer again and I dont want to/cant send the grain back to the shop in time for the weekend.

Any advice from someone that has PM'd like this would be appreciated.

__________________

Last edited by radial67; 10-14-2011 at 06:30 AM.
radial67 is offline
 
Reply With Quote Quick reply to this message
Old 10-14-2011, 02:43 PM   #2
unionrdr
Wannabe author
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
unionrdr's Avatar
Recipes 
 
Join Date: Feb 2011
Location: Sheffield, Ohio
Posts: 27,768
Liked 1826 Times on 1609 Posts
Likes Given: 1293

Default

Just for future reference,Midwest now carries Munich malt extract. I'm thinking of trying it myself.
__________________
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
Reply


Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
how to make munich malt??? Geezer79 Beginners Beer Brewing Forum 26 09-17-2011 06:03 AM
Honey Malt and Munich Malt Fletch78 Beginners Beer Brewing Forum 5 09-15-2010 01:29 PM
Steeping and Munich Malt question Action Jack Beginners Beer Brewing Forum 3 12-27-2009 08:12 PM
Steeping Munich Malt Diablo Beginners Beer Brewing Forum 7 07-06-2009 02:22 PM