polamalu43
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- Joined
- Feb 25, 2008
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I have a quick question about substituting for Munich extract.:
I am a regular listener to the Jamil Show, and he frequently mentions the use of munich extract in his stuff. Usually, its something on the order of a pound or less of Munich extract in a 5 gallon batch. I cant acquire it. Does anyone have any ideas for a possible substitution?
According to Briess website, their Sparkling amber is only Pilsner malt, Crystal 60, and Munich. However, it does not give percentages. Does anyone know them?
I probably could go with 3.3 pounds of Briess Sparking Amber and 3.3 pounds of light LME and then dial down the amount of crystal that I was going to put in. Before everyone tells me to just use pale extract and then add specialty grains, I want you all to know that Im aware of this method. However, since Munich must be mashed, I cant do that.
Curious to see if anyone has any ideas for when they lack Munich extract.
Thanks!
I am a regular listener to the Jamil Show, and he frequently mentions the use of munich extract in his stuff. Usually, its something on the order of a pound or less of Munich extract in a 5 gallon batch. I cant acquire it. Does anyone have any ideas for a possible substitution?
According to Briess website, their Sparkling amber is only Pilsner malt, Crystal 60, and Munich. However, it does not give percentages. Does anyone know them?
I probably could go with 3.3 pounds of Briess Sparking Amber and 3.3 pounds of light LME and then dial down the amount of crystal that I was going to put in. Before everyone tells me to just use pale extract and then add specialty grains, I want you all to know that Im aware of this method. However, since Munich must be mashed, I cant do that.
Curious to see if anyone has any ideas for when they lack Munich extract.
Thanks!