Real Calculator

[gr8shandini]

Yes, you have to mash Munich for conversion. You can steep it for flavor but will likely end up with a starch haze. I don't understand what you are saying about specialty grains. Specialty grains by definition have been kilned longer than a base grain to give a certain flavor but denature the natural enzymes as a byproduct, desired or not, but have not been converted. Dark crystals and roasted malts have very little if any fermentables available because the sugars have been caramelized. Light crystals and other light specialty malts will convert in the presence of a base malt.

I think you're conflating conversion and fermentability. Conversion just means that the starches have been turned into some type of sugar - fermentable or otherwise. Normal mash profiles will result in some amount of unfermentable sugars, but they all (should) result in 100% conversion.

 

[jeepinjeepin]

I think you're conflating conversion and fermentability. Conversion just means that the starches have been turned into some type of sugar - fermentable or otherwise. Normal mash profiles will result in some amount of unfermentable sugars, but they all (should) result in 100% conversion.

But for lowly kilned malts that depends more on mash temp than grain type, no?

 

[NordeastBrewer77]

but they won't convert in the presence of Munich as the only base since it can only convert itself?

No, Munich has lower diastatic power than something like 2 row or pale ale malt, it will convert but it won't convert some specialty malts. I like to use Munich in conjunction with a domestic 2 row or pale ale malt to ensure these specialty grains (things like honey malt, aromatic and other grains that require mashing with base malt). However, if you're using a cara (crystal) type grain, all you really need to do is rinse the sugars from the grain. When they make cara malts, they sort of mash it during the malting process, as it's kilned when it's still moist.

 

[jeepinjeepin]

I think you're conflating conversion and fermentability. Conversion just means that the starches have been turned into some type of sugar - fermentable or otherwise. Normal mash profiles will result in some amount of unfermentable sugars, but they all (should) result in 100% conversion.

No, Munich has lower diastatic power than something like 2 row or pale ale malt, it will convert but it won't convert some specialty malts. I like to use Munich in conjunction with a domestic 2 row or pale ale malt to ensure these specialty grains (things like honey malt, aromatic and other grains that require mashing with base malt). However, if you're using a cara (crystal) type grain, all you really need to do is rinse the sugars from the grain. When they make cara malts, they sort of mash it during the malting process, as it's kilned when it's still moist.

Sorry. It all came back together for me. I understand conversion and degree of fermentability. I brainfarted. As obvious as it is I wasn't thinking about wet kilning.

 

[NordeastBrewer77]

Sorry. It all came back together for me. I understand conversion and degree of fermentability. I brainfarted. As obvious as it is I wasn't thinking about wet kilning.

No worries, I kinda did the same thing at first. Realized it didn't matter what you threw in with carafoam, you're gonna rinse the sugars off.

 

[jb1677]

Thanks everyone for all the good information, this was very educational!

I also stumbled onto this thread which put some more things into perspective for me:
https://www.homebrewtalk.com/f128/testing-fermentability-crystal-malt-208361/