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Another home malting question

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ericd

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Okay let's say I wanted to do a SMaSH stout...if I had a base grain that was about 30L-40L I could do it, but they don't make one...so, is there a way I could get some Munich malt and darken it up to 30L? Would putting it in a roasting pan in the oven while stiring it around a lot work?
 
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They make Munich 30.

Thing is, no malt that dark will have f' all left of it's enzymes to do a full conversion.

I waas told by a malting house that M 30 has very little enzymes left. You could do it if you were to add amylase.
 
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ericd

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What if I extracted the wort from a mash of Munich 20L and boiled it for a looong time, like 3 hours?
 
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