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Old 11-16-2011, 05:33 PM   #1
rtr
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Feb 2010
ma
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So...I have this old recipe (the first one I ever made, in fact) that I've been wanting to make again. It looked something like this:

8.5 lbs Bries Munich Liquid Extract
.75 lbs Caramel Malt (Crystal Malt 120)
1 lb Smoked Beech Malt
.5 oz Cascade Hops (boiling)
.75 oz Willamette Hops (Flavor)
.5 oz Chinook Hops (Finishing)
.75 oz Cascade Hops (Dry Hops)
2 packets California Ale Yeast

I've been doing partial mash for a while now, and I don't really want to go back to extract only. Is Munich LE really just Munich malt? Can I actually just substitute enough Munich Malt in BeerSmith to equal the OG of this beer and be done with it?

It seems a little crazy now to do a beer of only Munich Malt (with a touch of Crystal), but I remember this beer being incredibly delicious.

Any suggestions? I do know I'll need to adjust the hops now that I'm doing full boils (and I'll probably adjust it for 6 gallons instead of 5).

 
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Old 11-16-2011, 05:36 PM   #2
acuenca
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Ah one of the benefits of doing ag... Yeah beersmith will convert it to the base malt... You could always experiment doing half munich half something else but I think that extract is straight munich...could be wrong though...

 
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Old 11-16-2011, 05:44 PM   #3
beergolf
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Look at where you got the extract. Most are not all Munich.

Here is the Breiss page showing that it is 50/50 Munich and Pale.

http://www.brewingwithbriess.com/Pro...cts.htm#Munich

Also 1lb base grain=.75 LME=.6 DME

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Old 11-16-2011, 06:05 PM   #4
acuenca
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True dat....stand corrected.

 
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Old 11-16-2011, 07:05 PM   #5
rtr
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Feb 2010
ma
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Ah! Half Munich and Half Pale...that sounds better already. Let's see how it goes.

 
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