how to make munich malt???

I just have 2 row.I can roast it to chocolate\amber\black...and crystal malt.but how can I make munich malt?thank you!!!!

crystal malt isn't just roasted. its kinda stewed (for lack of better word)

yes.crystal need become sugar.thank you.
do you know how about munich malt?

Geezer79 said:

yes.crystal need become sugar.thank you.
do you know how about munich malt?

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You can't. You have to buy Munich Malt unless you are going to start from the raw barely.

Does Munich maybe have something to do with how long they let the endosperm grow in malting, and whether they kiln it wet or dry? I also don't know if it's a 2-row or a 6-row.

It's not roasted. It has the same or lower SRM than pilsner and wheat have.
I am thinking about making a dunkelweisen from my favorite Hefe recipe and had the same question.
But making it? I don't know that answer. I have to buy it - if theres a difference.

It has the same or lower SRM than pilsner and wheat have

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That is most certainly not true. Weyermann Light Munich is 6 L, Weyermann Pilsners are generally less than 2 L.

Munich malt is made using a special process, it is more intensively kilned than other base malts which results in a darker beer.

Briess makes a 6-row munich malt which they say tastes exactly the same as 2-row, but I've never used it. I don't think many european brewers use 6 row malt.

Oops I totally misread the recipe I was looking at. I sit corrected.

SRM and lovibond aren't the same thing. there was just a debate on here recently about it. i still don't know if he was right, just sayin.

rycov said:

SRM and lovibond aren't the same thing. there was just a debate on here recently about it. i still don't know if he was right, just sayin.

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True, but malt colors are usually measured in degrees lovibond and final beer color is SRM which means standard reference method (I think).

Pivovar_Koucky said:

True, but malt colors are usually measured in degrees lovibond and final beer color is SRM which means standard reference method (I think).

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yeah. i think thats what they were saying in the thread i read. i don't really know what i was getting at. just adding that because it seemed relevant.

i always make my malt from raw barley and i'm sure you can't turn pale malt to munich malt,munich malt kilned at higher temperature and lower ventilation than pale malt.

Irena said:

i always make my malt from raw barley and i'm sure you can't turn pale malt to munich malt,munich malt kilned at higher temperature and lower ventilation than pale malt.

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You malt your own barely? My hat is off to you.

Pivovar_Koucky said:

You malt your own barely? My hat is off to you.

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No kidding, man. I am sitting here thinking that I might want to try All Grain at some point...and this guy is going so far as to malt his own barley? I feel very noobesque.

Xaphoeous said:

No kidding, man. I am sitting here thinking that I might want to try All Grain at some point...and this guy is going so far as to malt his own barley? I feel very noobesque.

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i think its a girl. names irena

rycov said:

i think its a girl. names irena

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Oh, well now I just want to meet her

just for the record ,i have boyfriend.

does he brew beer too?

No,he doesn't like beer.

Irena。are you make your malt at home? would you like tell me how to make munich malt?I can find some barley.thank you!!

yes,i'm making malt at home.this link provide good infos about making malt,some months ago when i decided to brewing beer this was the best tutorial i found :
http://www.bodensatz.com/upage/?page=kiwibrewer_malting
and this one :
http://brewery.org/library/Malt_AK0996.html
all i learned was from these two links and some youtube videos.

Mmmmm Munich Helles

thank you very very much.I will try,,,,!!!!

does anyone on here know if you can freeze green malt? for crystalizing at a later date?

Seeing as how the OP is in China, I suspect he does not have access to Munich Malt. So what could one do? Simply toasting it, will just give you, well, toasted malt, which can add great flavor, but not the same as Munich.

I might try soaking the grain in water for say 30 seconds and then spreading it out on a pan in the oven and heating. This should slow down the "toasting" while allowing some of the other chemical (maillaird) reactions to occur. I would, to quote BBQ masters, cook it low and slow. You run the danger of denaturing the enzymes if cooked too hot. Of course this doesn't matter if you use additional base malt to help it convert.

Keep a record, so if it works, you can easily repeat it

To make Munich malt at Home using 2-row Barley and the kitchen Oven :

1- Make green malt

2- Dry the green malt at 100-125F till the moisture gets down to 10% . At 10% moisture , the malt should

weigh about 0.5 oz. (14 g) less per pound (0.45 kg) than your starting weight .

3- Then dry the malt at 140-160F till the moisture is at or below 6% . This will be a little less than 13 oz. (376 g) for

each original pound (0.45 kg) of seed barley .

4- Kiln the malt at 220 °F for 4 Hours and you'll have Munich malt .

Hector

thank you very much.I will try!