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Old 02-01-2007, 02:00 PM   #1
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Okay, I tried this in the Recipes section, but got no response, so (being stubborn as I always am) I guess I'll try it here, too. Anyway, I'm trying to put together a batch from some things I have on hand, and here is what I have:

6 lb. light malt extract
1 lb. dry malt extract
Some hallertau hops (I think about 2 oz.)
White Labs Bavarian Lager Yeast

I'd like to get some grains to steep with this, though. Any suggestions?

 
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Old 02-01-2007, 02:07 PM   #2
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Depends... what style of beer do you want? What color?

 
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Old 02-01-2007, 02:14 PM   #3
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What do you have on hand?

If you're going to the HBS then you can get what you want to make what you like.
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Old 02-01-2007, 04:23 PM   #4
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Quote:
Originally Posted by mmditter
6 lb. light malt extract
1 lb. dry malt extract
Some hallertau hops (I think about 2 oz.)
White Labs Bavarian Lager Yeast

I'd like to get some grains to steep with this, though. Any suggestions?
What you've got is a good "base" for any of an infinite number of beers.

Try adding about a 1/2 lb crystal malt, 1/4 lb carared and some roasted barley for a nice Irish Red (if that appeals at all)
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Old 02-01-2007, 06:13 PM   #5
McCall St. Brewer
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I'd like to keep it sort of a Bavarian or Munich style beer. It's really cold in my basement this winter, so I need to make beers with yeast that like cold. I can almost lager my beers down there. I don't have any grain on hand-- I'm going to go and buy some.

 
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Old 02-01-2007, 07:10 PM   #6
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Quote:
Originally Posted by mmditter
I'd like to keep it sort of a Bavarian or Munich style beer. It's really cold in my basement this winter, so I need to make beers with yeast that like cold. I can almost lager my beers down there. I don't have any grain on hand-- I'm going to go and buy some.
Then I'd use Munich and little bit of Aromatic malts.
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Old 02-01-2007, 08:05 PM   #7
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You don't really want to steep Munich, it needs to be mashed. There are some good threads around here on mini-mashing (Fiery Sword wrote up a good description yesterday). It's not hard at all, but if you just steep, you'll end up with a boadload of unconverted starch in the beer.
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Old 02-01-2007, 08:24 PM   #8
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Quote:
Originally Posted by the_bird
You don't really want to steep Munich, it needs to be mashed. There are some good threads around here on mini-mashing (Fiery Sword wrote up a good description yesterday). It's not hard at all, but if you just steep, you'll end up with a boadload of unconverted starch in the beer.
Interesting, Even if you steep @150? I should find this thread.
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Old 02-01-2007, 08:28 PM   #9
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Read the last couple posts on here; it's a good description of the process.

http://www.homebrewtalk.com/showthread.php?t=20957

Basically, you are steeping at 150 - 158, but you need to do it for longer and be more sensitive to temperature. It's not hard at all, but it's a LITTLE bit more involved than just steeping.
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Old 02-01-2007, 09:01 PM   #10
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Just wanted to bump this thread as a "Shout-Out" to Fiery Sword....he made a great how-to for PM's...Thanks!!!

 
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