fungusamungas
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- Apr 25, 2007
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I brew partial mash due to space and heating constraints, my brew method is as follows; I usually use pilnser malt as a base malt then throw in some other grains. My ratio is around 7lb grains 4 lbs DME. I put in about 2 gal of water in pot and put the grains in a big ol grain bag. the bag barely fits in the pot! Protien rest at 135 and raise temp to 155. I use an oven preheated to warm, 160 degrees and per iodine test have always mashed out. Then I put the grain bag on a collender, heat some sparge water to 170 and pour over grain bag until about 3 gallons in pot , then boil. I only add DME after boil is done, I dont believe in boiling DME as it has had the hell boiled out of it to turn it into powder.
Anyway,
Searching the web I've been reading that one can use Munich as a base malt. I just made a Vienna lager, 5 lb pilsner malt, 1/2 lb special B. 1/2 lb aromatic and 4 lbs DME, it's still in primary. Now I'm thinking of 5lb of Munich instead of regular base malt.
I'm also going to do a schwarzbier, black lager and maybe use Maris otter as base malt, with some chocolate and special B instead of 2 row or pilsner.
Yeah, I love lagers, not into ales so much. If you have had experience with using base malts other then two row, please let me know!
Anyway,
Searching the web I've been reading that one can use Munich as a base malt. I just made a Vienna lager, 5 lb pilsner malt, 1/2 lb special B. 1/2 lb aromatic and 4 lbs DME, it's still in primary. Now I'm thinking of 5lb of Munich instead of regular base malt.
I'm also going to do a schwarzbier, black lager and maybe use Maris otter as base malt, with some chocolate and special B instead of 2 row or pilsner.
Yeah, I love lagers, not into ales so much. If you have had experience with using base malts other then two row, please let me know!