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Old 03-27-2013, 01:14 PM   #1
gcdowd
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So I just ran out of 2 row and other base malts except for my light Munich malt (10L). Until my next group buy goes through in another month, I am reserved to using Munich for my next batch (which is ok because i've been wanting to experiment with it for a while). I thought about doing a SMASH but then maybe thought about adding some specialty grains. From what I've gathered, Munich has diastatic power of about 40, with 35 needed for self conversion. Seems like there is a little extra DP but not much. If I do a normal gravity ale with it, about how much specialty grains could I add to still get full conversion? I was thinking about 8-10 lbs of munich as the base. Also, what hops would go good with it? I have mostly American C hops but also have some EKGs and maybe 1 oz of willamette. I am thinking of using a british ale yeast coupled with a higher mash temp (maybe 156), to get a higher FG and a good maltiness.

Anyone have a good ale recipe with Munich as the base malt?

Worst case, I was thinking maybe a Munich/EKG SMASH with maybe Wyeast 1028 (London Ale).


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Old 03-27-2013, 01:28 PM   #2
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Munich malt makes a great base malt!

Which brand do you have? I believe that Briess' Munich malts have quite a bit more DP than Weyermann's.

Either way, you should have about 40L for DP with the Munich, so you should be fine with just about any specialty grains you use. You could just do a super quick guestimate by estimating that you'd use 8 pounds of base malt and 2 pounds of specialty grains. That would give you 320L, divided by 10, so a DP of +/= 32L. That would work.

A SMaSH would be great as well.


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Old 03-27-2013, 01:30 PM   #3
gcdowd
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It's actually Canada Malting Company. I tried looking at the malt analysis sheet but did not see DP on there.
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Old 03-27-2013, 01:41 PM   #4
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Quote:
Originally Posted by gcdowd View Post
It's actually Canada Malting Company. I tried looking at the malt analysis sheet but did not see DP on there.
Think twice...see my post here--make sure you know what its going to do: http://www.homebrewtalk.com/f13/lage...-020-a-378795/

 
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Old 03-27-2013, 04:39 PM   #5
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I've brewed a 97% Munich malt Alt with no problems. I think it was Best Malz, though.

 
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Old 03-27-2013, 05:34 PM   #6
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General information, lintner ratings, and formulas can be found here:

http://beersmith.com/blog/2010/01/04...ing-your-beer/

Lintner_for_batch = Σ(lintner_for_grain * weight_of_grain) / (total_batch_grain_weight)

 
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Old 03-27-2013, 05:49 PM   #7
gcdowd
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Quote:
Originally Posted by bobbrews View Post
General information, lintner ratings, and formulas can be found here:

http://beersmith.com/blog/2010/01/04...ing-your-beer/

Lintner_for_batch = Σ(lintner_for_grain * weight_of_grain) / (total_batch_grain_weight)
Wow, that article lists light Munich as 70L, I read elsewhere 40L. Must depend on the maltster?
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Old 03-27-2013, 05:56 PM   #8
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Yes. Those are just ballpark ratings. It would be wise to research the actual brand of the malt.

 
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Old 03-27-2013, 06:01 PM   #9
gcdowd
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Quote:
Originally Posted by bobbrews View Post
Yes. Those are just ballpark ratings. It would be wise to research the actual brand of the malt.
Haha I'm trying. Found the malt analysis sheet, no DP rating on it.
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Old 03-27-2013, 09:20 PM   #10
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I've used Munich as a base malt a number of times. When I do, I typically lean towards the lighter Munich that is available (my LHBS has a dark and a light). Munich should be able to convert itself, so you'll probably be fine unless you have a lot of specialty malts.



 
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