PanzerBanana
Well-Known Member
Has anyone brewed with all Vienna malt?
While trying to develop a "lazy man's brew" with just extract when I don't feel like milling. I realized that would be quite expensive. I then realized for a little effort with the grain mill, I could make a considerably cheaper beer.
I've been doing some research and get how there are too many unfermentable caramelized sugars in specialty crystal malts.
Being that Vienna and Munich have some enzyme power and seem to fall between "base" and "specialty" malts can I get away with giving them a good steeping to get my fermentables rather than a full mash?
I'm still working to wrap my brain around mashing, and yet do not have the time nor set up to properly mash.
While trying to develop a "lazy man's brew" with just extract when I don't feel like milling. I realized that would be quite expensive. I then realized for a little effort with the grain mill, I could make a considerably cheaper beer.
I've been doing some research and get how there are too many unfermentable caramelized sugars in specialty crystal malts.
Being that Vienna and Munich have some enzyme power and seem to fall between "base" and "specialty" malts can I get away with giving them a good steeping to get my fermentables rather than a full mash?
I'm still working to wrap my brain around mashing, and yet do not have the time nor set up to properly mash.