help with some specialty grains
I am trying to convert an all grain recipe to partial mash and a good portion of the grain bill is
Munich, Rye, and Roasted Barley.
My question is can these be mashed without the base malts or do they need the enzymes from the base malts for conversion.
Beersmith did not say anything about it and I am still learning about grain so I just wanted to check before purchasing.
I plan to replace the six pounds of base with DME and make a mini mash out of the others.
The recipe is "Brighad's Red Irish Rye" from the recent Zymurgy issue.
Amount Item Type % or IBU
0.25 lb Rice Hulls (0.0 SRM) Adjunct 2.04 %
6.00 lb Pale Malt, Maris Otter (3.0 SRM) Grain 48.98 %
3.25 lb Munich Malt (9.0 SRM) Grain 26.53 %
2.50 lb Rye Malt (4.7 SRM) Grain 20.41 %
0.25 lb Roasted Barley (300.0 SRM) Grain 2.04 %
1.00 oz Challenger [7.50 %] (60 min) Hops 18.3 IBU
1.00 oz Fuggles [4.50 %] (15 min) Hops 5.4 IBU
1.10 items Whirlfloc Tablet (Boil 15.0 min) Misc
2 Pkgs Nottingham Yeast (Lallemand #-) Yeast-Ale
Mash Schedule: My Mash
Total Grain Weight: 12.25 lb
"Hell, it aint rocket surgery
Originally Posted by ChshreCat
Beer should never enter a septic system until it's had a trip through the kidneys first. :D