KatoKiyo
Active Member
Hi all,
I've moved and lost some of my equipment in the process, so I've decided to try this recipe by conducting a sort of mini-mash by steeping grains. I want to brew a Munich Helles (got a taste for Augustiner while in Munich last summer). I want to steep about 6 lbs (about 3 of german pilsner malt and about 1 of carapils) to supplement 6 lbs of pale malt extract. When steeping the pilsner malt, would there be any point in attempting a protein rest to really get that malty character? Or am I simply not getting enough conversion steeping the grains for it go matter?
Anyways, any other tips for a first time lager brewer would be awesome!
Thanks guys!
Tom
I've moved and lost some of my equipment in the process, so I've decided to try this recipe by conducting a sort of mini-mash by steeping grains. I want to brew a Munich Helles (got a taste for Augustiner while in Munich last summer). I want to steep about 6 lbs (about 3 of german pilsner malt and about 1 of carapils) to supplement 6 lbs of pale malt extract. When steeping the pilsner malt, would there be any point in attempting a protein rest to really get that malty character? Or am I simply not getting enough conversion steeping the grains for it go matter?
Anyways, any other tips for a first time lager brewer would be awesome!
Thanks guys!
Tom