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Old 03-08-2009, 10:10 PM   #1
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Default Another home malting question

Okay let's say I wanted to do a SMaSH stout...if I had a base grain that was about 30L-40L I could do it, but they don't make one...so, is there a way I could get some Munich malt and darken it up to 30L? Would putting it in a roasting pan in the oven while stiring it around a lot work?


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Old 03-08-2009, 11:49 PM   #2
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Just use all black patent. come on, you know you want to...


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Old 03-09-2009, 05:54 AM   #3
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Quote:
Originally Posted by Ketchepillar View Post
Just use all black patent. come on, you know you want to...
Why don't you try that and get back to me
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Old 03-09-2009, 06:02 AM   #4
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They make Munich 30.

Thing is, no malt that dark will have f' all left of it's enzymes to do a full conversion.

I waas told by a malting house that M 30 has very little enzymes left. You could do it if you were to add amylase.
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Old 03-09-2009, 06:22 AM   #5
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Stout != SMASH. Sorry.
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Old 03-09-2009, 03:52 PM   #6
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What if I extracted the wort from a mash of Munich 20L and boiled it for a looong time, like 3 hours?


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