Diablo
Well-Known Member
I'm trying to follow a homebrewer99's Paulaner hefe recipe with 4oz of Munich Malt steeping grains. In Beersmith it says Munich must be mashed. Any idea what I'm missing ?
This is the process from the recipe. As it's one of the most viewed recipes on the forum and no one had raised an issue before I assumed the process was sound:
"Grain: 4 oz. Briess Munich Malt 6-row
Steep: Crush malt. Steep in ½ gal water at 150F for 20 mins. Sparge with 1 gal 150F water."
It should be ok. Like I said, I've steeped Munich before and it worked fine!
What if you're doing a pound? I'm doing a Ninkasi Tricerahops clone and have a lb of Carahell and a lb of Munich I was going to steep at 152 for 30 minutes. Should I add some 2-row for enzymes and make it into a 3lb minimash? Should I "steep" longer?
What if you're doing a pound? I'm doing a Ninkasi Tricerahops clone and have a lb of Carahell and a lb of Munich I was going to steep at 152 for 30 minutes. Should I add some 2-row for enzymes and make it into a 3lb minimash? Should I "steep" longer?
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