Steeped Munich? - Home Brew Forums

Register Now!
Home Brew Forums > Home Brewing Beer > Recipes/Ingredients > Steeped Munich?

Reply
 
Thread Tools
Old 01-10-2008, 10:35 PM   #1
beutinbrew
Recipes 
 
Dec 2007
Posts: 26
Liked 1 Times on 1 Posts



Hey everyone,

I'm putting together a porter and I have some crushed Munich on hand from a friend, but I don't go AG yet nor do I have a mash tun. My main malt will be Dark LE, 6 lbs, and I'm already steeping 1.5 lbs. flaked Rye.

Can I steep 1-2 Lbs of the crushed Munich as well? I know that it falls into the category of a grain that usually must be mashed and can't be steeped do to its low Diastic power, but since A.) I am deriving most of my sugars from the LE and B.) I'm happy with a heavier beer that might result from some unconverted starches, can this work?

In other words, will the unconverted starches from the crushed Munich ruin the beer if I only steep the grain? Will the Munich lend me some flavor by steeping or is this a waste of time?

Thanks.
__________________
On Deck: Cal-IPA
Primary Fermenter: None
Secondary Fermenter: None
Conditioning: Catalina Kolsch, Beer Goggle Bitter
Drinking: California back-yard Brew

 
Reply With Quote
Old 01-10-2008, 10:40 PM   #2
Yooper
Ale's What Cures You!
HBT_ADMIN.png
 
Yooper's Avatar
Recipes 
 
Jun 2006
UP of Michigan, Winter Texan
Posts: 69,258
Liked 7742 Times on 5432 Posts


Well, Munich malt will definitely add flavor and it's worth it to use it. I think it can convert itself, so you should be ok. I'd steep it (mash it) in 1.25 quarts of water per pound at 152 or so for 45 minutes to an hour. That will give you color, flavor, and some fermentable sugars. You can certainly do this in a grain bag, and dunk the bag around like a tea bag.

Before I went AG, I used munich malt in a few recipes (especially my Dead Guy clone) and I don't remember getting any significant starch haze at all.

I'm more concerned about the flaked rye- it must be mashed, too, as you must know.
__________________
Broken Leg Brewery
Giving beer a leg to stand on since 2006

 
Reply With Quote
Old 01-10-2008, 10:52 PM   #3
beutinbrew
Recipes 
 
Dec 2007
Posts: 26
Liked 1 Times on 1 Posts


Thanks! That puts my mind at ease a bit more.

I'm hoping the Rye will add a nice spice / dryness not found in most Porters and play against a hint of citrus from an addition of Cascade to the classic Fuggles that will represent most of the hops (like an 80% Fuggle/20% Cascade blend)
__________________
On Deck: Cal-IPA
Primary Fermenter: None
Secondary Fermenter: None
Conditioning: Catalina Kolsch, Beer Goggle Bitter
Drinking: California back-yard Brew

 
Reply With Quote
Old 01-10-2008, 11:42 PM   #4
DeathBrewer
Maniacally Malty
HBT_LIFETIMESUPPORTER.png
 
DeathBrewer's Avatar
Recipes 
 
Apr 2007
Oakland, CA
Posts: 21,790
Liked 261 Times on 134 Posts


the munich will actually help convert the rye to a small extent. this looks good...i made a rye stout once that was AMAZING. good luck!

__________________
Easy Partial Mash Brewing - Stovetop All-Grain Brewing

"Death is always with us." - Brewpastor

Quote:
DIAICYLF
We will remember...

 
Reply With Quote
Old 01-10-2008, 11:48 PM   #5
rabidgerbil
HBT_LIFETIMESUPPORTER.png
 
rabidgerbil's Avatar
Recipes 
 
Oct 2007
Seattle, Washington
Posts: 1,026
Liked 39 Times on 39 Posts


I thought that Munich is the one that Jamil is always saying you can't steep, that you have to throw some two row in with it and do a mini-mash to get anything from it...
__________________
Quote:
Originally Posted by bigjohnmilford
+1 don't argue with a rabid gerbil

 
Reply With Quote
Old 01-10-2008, 11:49 PM   #6
beutinbrew
Recipes 
 
Dec 2007
Posts: 26
Liked 1 Times on 1 Posts


I hadn't thought of the idea that the Rye with uber-low conversion would benefit from the higher - though still low - Munich. Funny how life works ...

I'm pumped. Brewing it tonight with my Roomie ... will report back.
__________________
On Deck: Cal-IPA
Primary Fermenter: None
Secondary Fermenter: None
Conditioning: Catalina Kolsch, Beer Goggle Bitter
Drinking: California back-yard Brew

 
Reply With Quote
Old 01-10-2008, 11:58 PM   #7
DeathBrewer
Maniacally Malty
HBT_LIFETIMESUPPORTER.png
 
DeathBrewer's Avatar
Recipes 
 
Apr 2007
Oakland, CA
Posts: 21,790
Liked 261 Times on 134 Posts


Quote:
Originally Posted by rabidgerbil
I thought that Munich is the one that Jamil is always saying you can't steep, that you have to throw some two row in with it and do a mini-mash to get anything from it...
that's incorrect. you can use munich for the entire grain bill. it has the power to convert itself and i think it would help out with the rye, especially if he was just going to steep anyway.

i DID use 2-row when i made my stout(it was a mini-mash batch), but i don't think you'll have a problem. if you're concerned, throw a half pound of 2-row in there.
__________________
Easy Partial Mash Brewing - Stovetop All-Grain Brewing

"Death is always with us." - Brewpastor

Quote:
DIAICYLF
We will remember...

 
Reply With Quote
Old 01-11-2008, 02:18 PM   #8
david_42
 
david_42's Avatar
Recipes 
 
Oct 2005
Willamina & Oak Grove, Oregon, USA
Posts: 25,593
Liked 151 Times on 142 Posts


The rye will be a big problem unless you do a mini-mash. Unless you use a large amount of water, the steeping water will not give you much flavor, because there is no water movement, just a big wad of mush. Flaked rye has to be mashed using 2-row. Malted rye can convert itself.

If you can steep 3 pounds of grain, you can do a mini-mash in the same container. Use Malted rye and Munich.
__________________
Remember one unassailable statistic, as explained by the late, great George Carlin: "Just think of how stupid the average person is, and then realize half of them are even stupider!"

"I would like to die on Mars, just not on impact." Elon Musk


 
Reply With Quote
Old 01-11-2008, 06:45 PM   #9
rabidgerbil
HBT_LIFETIMESUPPORTER.png
 
rabidgerbil's Avatar
Recipes 
 
Oct 2007
Seattle, Washington
Posts: 1,026
Liked 39 Times on 39 Posts


Not to say that Jamil is right on everything,
but here is one of the episodes where he says that Munich malt
can not be steeped, that it must be mashed.
http://www.thebrewingnetwork.com/arc...il07-31-06.mp3

The one thing I am not understanding on this is, what is the true difference
between steeping and mashing? Lets see...
water? - nope
temp? - not really
malt? - nope
time? - not really

so in both methods, you take a given amount of malt, add it to a given amount
of water at a specific temp, and then hold it there for a certain amount of time

seems like the terminology should be
micro mash (steeping)
partial mash
full mash
__________________
Quote:
Originally Posted by bigjohnmilford
+1 don't argue with a rabid gerbil

 
Reply With Quote
Old 01-11-2008, 08:03 PM   #10
Scimmia
Recipes 
 
Oct 2007
QCA, Iowa
Posts: 959
Liked 5 Times on 5 Posts


No, there is a difference between steeping and a mini mash. With steeping, you're just trying to wash the pre-converted sugars out of the grains. With a mini mash, you have to take MUCH more care to use the right amounts of water, hold the temps CONSTANT for a certain amount of time, use the right types of malts to make sure you have enough enzyme active, etc. It may be close to the same procedure, but when mashing, there's much more going on in the tun than just steeping.

 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Munich vs Cara-Munich Shmohel Recipes/Ingredients 5 11-28-2012 09:27 PM
Can only certain grains be steeped? bgough Beginners Beer Brewing Forum 36 01-05-2011 09:59 PM
I steeped in my Mash Tun. BigKahuna All Grain & Partial Mash Brewing 6 06-10-2008 06:20 PM
steeped too hot? SRTBREW Beginners Beer Brewing Forum 4 12-02-2007 06:36 PM
Grain steeped to hot? MariaAZ Beginners Beer Brewing Forum 4 01-28-2007 03:58 PM


Forum Jump