steeping munich malt

[pmoneyismyfriend]

I usually do all grain, but for time sake and having the ability to do fvb,
I am going to do a Kolsch extract. I am using the recipe from Jamil, which calls for .25lbs of munich lme. This is not practical as I have to buy a 3.3lb can. and there is no munich dme that I could find.

I had read on a hbt forum about steeping the munich grain, but I have also read that munich grain should not be steeped. My thoughts are to do a stove top mash with 7oz. of munich malt @ 150 for an hour, strain and sparge. Any thoughts?? or should i just go ahead and steep?

Also does anyone know how to change a username, this one is kinda stupid.

 

[WI_Wino]

You can definitely do that, the technique is called partial mashing. I would include any other grains that are part of the recipe in the mash. Steeping won't do anything useful for munich, it needs to be mashed.

 

[pmoneyismyfriend]

Thanks, do you think the time and temp are correct?

 

[sweetcell]

yes, an hour at 150* will be perfect. and you're right, you need to mash munich. you can't just steep it (well you can, but the sugars won't convert and you'll be putting a lot of starch in your beer).

 

[solbes]

Yep, this will work as a partial mash. Since you are mashing for an hour though, you could add some pilsner or Kolsch malt with it. Say 3 lbs in your voile or paint strainer bag.

 

[stpug]

yes, an hour at 150* will be perfect. and you're right, you need to mash munich. you can't just steep it (well you can, but the sugars won't convert and you'll be putting a lot of starch in your beer).

Steeping munich at 150F for an hour IS mashing - as long as you don't use too much water. Munich has enough DP to self-convert.

 

[sweetcell]

Steeping munich at 150F for an hour IS mashing

yes, but i thought it worth pointing out since i don't know of anyone who steeps for an hour. back when i did extract, i steeped my specialty grains for 10 minutes, max. that isn't enough for complete conversion.