Making Munich out of pale malt

[hector]

Hi there !

Is it possible to make Munich malt using pale malt ?

I already know that the moisture of the seeds should be between 3-6% in order to be ready for kilning .

So , I think the pale malt should be rehydrated first , but how can I find out that the moisture is at the proper level ?

For example , I take 100 grams of pale malt . How much should it weigh after rehydration , so that the moisture content would be at or below 6% ?!

Hector

 

[DrJerryrigger]

The pale malt will have some moisture content, likely about 3-6%, when you get it.

With out expensive test equipment (just a good scale) the only way I can think of to test this would be to oven dry 100grams (or other fixed amount, less if you have a very precise scale). Then see how much weight it looses.

 

[hector]

The pale malt will have some moisture content, likely about 3-6%, when you get it.

The pale malt is kilned about one year ago .

Does it still have 3-6% moisture ?!

I already have a precise Scale .

Hector

 

[onthekeg]

I would wager the moisture is near 10% as the bag isn't completely airtight. I wouldn't worry about the starting % h2o I would just try to roast it lightly. I don't tink you will get the Munich flavor unless you have moravian malt though. It will be a close sub