how to make munich malt??? - Home Brew Forums
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Old 03-11-2011, 05:08 PM   #1
Geezer79
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Oct 2010
chengdu
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I just have 2 row.I can roast it to chocolate\amber\black...and crystal malt.but how can I make munich malt?thank you!!!!

 
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Old 03-11-2011, 05:10 PM   #2
rycov
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Feb 2010
conway SC., South Carolina
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crystal malt isn't just roasted. its kinda stewed (for lack of better word)
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I'm getting ingredients in the mail today, and I can't even taste my beer yet. What should I do?
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I would make a yeast starter, and pitch it into your mailbox.

 
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Old 03-11-2011, 06:38 PM   #3
Geezer79
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Oct 2010
chengdu
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yes.crystal need become sugar.thank you.
do you know how about munich malt?

 
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Old 03-11-2011, 06:40 PM   #4
Pivovar_Koucky
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Feb 2010
Cincinnati, Ohio
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Quote:
Originally Posted by Geezer79 View Post
yes.crystal need become sugar.thank you.
do you know how about munich malt?
You can't. You have to buy Munich Malt unless you are going to start from the raw barely.

 
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Old 03-11-2011, 07:33 PM   #5
Nikkimaija
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Jun 2010
Eureka, MT
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Does Munich maybe have something to do with how long they let the endosperm grow in malting, and whether they kiln it wet or dry? I also don't know if it's a 2-row or a 6-row.

 
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Old 03-11-2011, 07:55 PM   #6
steakandale
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Dec 2009
The great southwest
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It's not roasted. It has the same or lower SRM than pilsner and wheat have.
I am thinking about making a dunkelweisen from my favorite Hefe recipe and had the same question.
But making it? I don't know that answer. I have to buy it - if theres a difference.

 
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Old 03-11-2011, 08:32 PM   #7
Pivovar_Koucky
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It has the same or lower SRM than pilsner and wheat have
That is most certainly not true. Weyermann Light Munich is 6 L, Weyermann Pilsners are generally less than 2 L.

Munich malt is made using a special process, it is more intensively kilned than other base malts which results in a darker beer.

Briess makes a 6-row munich malt which they say tastes exactly the same as 2-row, but I've never used it. I don't think many european brewers use 6 row malt.

 
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Old 03-11-2011, 08:36 PM   #8
steakandale
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Dec 2009
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Oops I totally misread the recipe I was looking at. I sit corrected.

 
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Old 03-11-2011, 08:36 PM   #9
rycov
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Feb 2010
conway SC., South Carolina
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SRM and lovibond aren't the same thing. there was just a debate on here recently about it. i still don't know if he was right, just sayin.
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Originally Posted by mrk00k View Post
I'm getting ingredients in the mail today, and I can't even taste my beer yet. What should I do?
Quote:
Originally Posted by jsweet View Post
I would make a yeast starter, and pitch it into your mailbox.

 
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Old 03-11-2011, 08:44 PM   #10
Pivovar_Koucky
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Feb 2010
Cincinnati, Ohio
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Originally Posted by rycov View Post
SRM and lovibond aren't the same thing. there was just a debate on here recently about it. i still don't know if he was right, just sayin.
True, but malt colors are usually measured in degrees lovibond and final beer color is SRM which means standard reference method (I think).

 
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