Code Red: I Steeped Munich : (

themanc84 · Sep 28, 2015

So I just read through a bunch of threads on this. Other than getting a beer that might be a little starchy or hazy, what are the negative effects of steeping Munich? How does starch effect the beer's taste?

The beer is an IPA with Mosaic and Citra. I wanted to brew without any crystal malts which is why I initially thought that Munich was a good idea.

Yooper · Sep 28, 2015

themanc84 said:
So I just read through a bunch of threads on this. Other than getting a beer that might be a little starchy or hazy, what are the negative effects of steeping Munich? How does starch effect the beer's taste?

The beer is an IPA with Mosaic and Citra. I wanted to brew without any crystal malts which is why I initially thought that Munich was a good idea.

If you steeped between 150-155 for at least 20 minutes, that is basically a mash and it will be fine.

solbes · Sep 28, 2015

Provided you steeped for 20-30 minutes within say 148F-157F, you mashed instead of steeped. The difference is that base malts contain enzymes to convert starch to useable brewing sugars. Munich has a lower level of enzymes, but has enough potential to convert itself.

So you just had your first partial mash! Cheers

themanc84 · Sep 28, 2015

I have done a couple of brew in a bag batches, I went back to extract for this batch because I thought the beers were just as good with less work and time involved.

I was under the impression that I was performing a mini mash. I was in the right temperature range for 30 minutes, however I steeped in 2 1/2 gallons of water instead of 1.25 qts per pound of grain.

chickypad · Sep 28, 2015

How much grain in the 2.5 gals? It's not uncommon with full volume mashes like with BIAB to go up to 3 qt per lb, and some of the guys report good results up to 4 qt per lb. If you had at least 2.5-3 lbs of grain you should be good if the temp was correct. Main problem then would be pH with the thin mash.