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Old 04-09-2013, 09:05 PM   #1
waynepresley
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I'm planning on brewing an extract IPA with Munich "steeping" grains. I read that you need to mash Munich and it's not all that good for steeping.
So my question is, if i put my milled 1.5 lbs Munich grain in 3 qt of water at 150 degrees for 45 mins, will this basically be mashing it? and roughly how much would this add to my OG?

 
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Old 04-10-2013, 12:23 AM   #2
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According to this chart, you'd be looking at an increase of about 9 points (i.e., .009) in a five-gallon batch, assuming 85% efficiency. Maybe 8 points for 75% efficiency, depending on which calculator or desktop software you use. And yes, you'd be mashing it.

 
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Old 04-10-2013, 12:40 AM   #3
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Sure, "steeping" at a prescribed temperature between 145 and 160 for a prescribed time (normally 45-60 minutes) with a prescribed amount of water (1-2 quarts per pound of grain) is mashing.
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Old 04-10-2013, 12:48 AM   #4
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The diastatic power of Munich really depends on who is malting it. Generally, the darker the color, the lower the ability to self convert. The lighter ones convert pretty well. The darker ones are marginal, but should work as long as your other parameters are OK - eg temp, ph, mash thickness.

If you are going to "mash" anyway, you may look up a partial-mash recipe and make the jump. It is really no harder to mash 4 lbs than 1.5 lbs.

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Old 04-10-2013, 05:02 PM   #5
waynepresley
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Thanks for the replies everyone!

 
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Old 04-11-2013, 01:28 AM   #6
Calder
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Quote:
Originally Posted by billl View Post
It is really no harder to mash 4 lbs than 1.5 lbs.
It is easier to mash 4 lbs than 1.5 lbs. The larger the mass, the easier it is to hit and maintain the temperature.

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Old 04-11-2013, 01:02 PM   #7
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Not to steal the thread but I have a recipie that calls or me to steep 1# Belgian pale Malt at 160 for 10min should I go a little longer and make it a mash / steep ???

 
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Old 04-11-2013, 01:22 PM   #8
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Quote:
Originally Posted by BostonianBrewer View Post
Not to steal the thread but I have a recipie that calls or me to steep 1# Belgian pale Malt at 160 for 10min should I go a little longer and make it a mash / steep ???
If it's pale malt, that is a base malt and should be mashed. I'd hold it at 150-155 for 45-60 minutes. One pound of malt won't do much, but if you don't mash it you may get a starch haze in the finished beer. I'd either mash it, or leave it out.
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Old 04-11-2013, 01:40 PM   #9
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Quote:
Originally Posted by Yooper View Post
Sure, "steeping" at a prescribed temperature between 145 and 160 for a prescribed time (normally 45-60 minutes) with a prescribed amount of water (1-2 quarts per pound of grain) is mashing.
Doesn't "mashing" imply that at least some conversion is taking place?

I was under the impression that when you "steep" the specialty grains, all you're doing is leeching out the sugars that were already converted during the kilning process, or kilned to the point of no longer being fermentable. No conversion is occurring.

I thought in order for it to be a "mash," you have to have some unconverted starch at the beginning, which the enzymes will convert to fermentable sugars.

 
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Old 04-11-2013, 01:42 PM   #10
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Quote:
Originally Posted by kombat View Post
Doesn't "mashing" imply that at least some conversion is taking place?

I was under the impression that when you "steep" the specialty grains, all you're doing is leeching out the sugars that were already converted during the kilning process, or kilned to the point of no longer being fermentable. No conversion is occurring.

I thought in order for it to be a "mash," you have to have some unconverted starch at the beginning, which the enzymes will convert to fermentable sugars.
Yes. That is way I have "steeping" in quotations.

Holding a prescribed temperature, with a prescribed amount of water, for a prescribed length of time is "mashing". That's the technique. But in order for conversion to take place, a base malt needs to be used. When a base malt is used, and held properly at the proper temps, enzymatic activity occurs. We are not talking about specialty grains here. We're talking about Munich malt and Belgian pale malt. Those are base grains.
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