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Old 01-02-2012, 01:01 AM   #41
thrstyunderwater
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Oct 2009
Logan, UT
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Is there any sparging for this recipe?

 
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Old 01-03-2012, 03:26 AM   #42
Jewrican
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GA
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it is fairly safe to assume that nearly all all-grain recipes involve sparging.

Are you trying to do a partial mash? or Extract maybe? Just trying to see why sparging would be an issue or concern.
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Old 01-03-2012, 05:15 PM   #43
thrstyunderwater
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I'm trying to do this all grain, I just can't find directions how much water to mash with, then how much water to sparge with and at what temperature. Thanks for your help.

 
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Old 01-13-2013, 03:38 AM   #44
Cbaddad
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May 2011
Carlsbad, CA
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Can someone tell me what kind of Munich is in this recipe? In beersmith it only gives me
munich 20L
Munich 10L
Munich Malt

What should be used? Thanks

 
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Old 01-13-2013, 03:46 AM   #45
nberna19
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May 2012
Slidell, LA
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Quote:
Originally Posted by Cbaddad View Post
Can someone tell me what kind of Munich is in this recipe? In beersmith it only gives me
munich 20L
Munich 10L
Munich Malt

What should be used? Thanks
Light Munich 10L

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Old 01-13-2013, 04:04 AM   #46
Cbaddad
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Thanks!

Now, is munich 10 and 20 more of a crystal type malt? I see Munich used interchangeably in a lot of recipes and never know to which they are referring. I know the german Munich malt can be used more as a base malt, but what about 10 and 20? I would think not, but if someone can clear it up for me I would appreciate it.

 
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Old 01-13-2013, 06:41 AM   #47
nberna19
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May 2012
Slidell, LA
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Munich is rich and complex, increases body and malt aroma, and adds a touch of malt sweetness and toastiness while providing a slight orange hue to the beer. I believe it's just a more highly kilned version of pale malt. Crystal malts are different in that they undergo a process that changes the starches in the grain to sugars and become caramelized.

From my experiences in looking at different recipes, when they call for Munich malt they are in all likliehood referring to Light Munich (10L). I can't say that I've even seen a recipe calling for Dark Munich (20L) and have yet to use it myself. I use light munich quite often, up to 15% in a pale ale or IPA, but I don't think you'd want to use it as a base malt. Hope this helps

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Old 01-14-2013, 02:40 PM   #48
Cbaddad
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Right on. Thanks for the info.

 
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Old 01-14-2013, 05:42 PM   #49
Shooter
Almaigan Brewing Co.
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Quote:
Originally Posted by nberna19 View Post
From my experiences in looking at different recipes, when they call for Munich malt they are in all likliehood referring to Light Munich (10L).
I agree. Unless otherwise specified, I always assume they are referring to a Munich in the 10L range.
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Old 09-06-2013, 04:02 AM   #50
govya
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Jan 2013
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My OG on this was a big high (59), which is odd since I sparged a bit hurried. Either way, about to enter the dry hop. Brewed this once before and it was amazing, kinda ruins the original with the hop explosion (which I think is mostly from the dry hop).

 
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