Will 100% Dark Munich convert?

[haberlet]

Hi all,

I'm brewing a Bavarian Dunkel next weekend and making up the recipe. Really want to use Weyermann's Dark Munich (9 L), which they say you can use up to 100%. It's planned to be basically a SMaSH with a couple ounces of Carafa, double decocted.

Even with a decoction schedule, will I achieve complete conversion and fermentability at 99% Dark Munich? Or add a pound or two of Pils? I've heard some horror stories of 100% Munich lagers stalling at 1.020-1.024.

 

[motobrewer]

Yes, 100% dark munich will convert. I've done it, recently. Double decoction. I'd recommend using Carafa Special.

 

[haberlet]

Thanks! And of course, special II.

How'd it work out?

 

[motobrewer]

i did a bock - so just 100% munich, no carafa. 1.070 -> 1.020.

122 -> 144 -> 160 -> 168

really tasty. so much malt, finishes dry enough to keep you drinking.

 

[haberlet]

That's awesome, very excited for this batch. I had some great dark lagers in Prague and this should be similar enough.

Thanks for the help,

 

[JonM]

I've done exactly what you're proposing and it converted just fine. It was the maltiest beer I've ever tasted. In fact it was too much. The next time, I split it 50/50 with Pilsner and it was so, so darn good. Rave reviews from all who tried it.

Oh, and the horror stories I think come from people who used Briess Munich which is more of a crystal malt.

 

[giraffe]

Ive made a few 99% Dark Munich/1% Carafa munich dunkels. I really like the Weyermann Bohemian Dark, which is a 8L munich. (Ive also used the weyermann dark munich as well.) Sometimes I cut it with 10-25% pils if I dont want it so malty, and a little drier. I use a double decoction 131-144-158 (infuse to mash out) type approach usually. Sometimes it finishes a point or 3 higher than an all pils malt would. Like (1.048 --> 1.011 instead of 1.008) nothing too tragic.

Domestic dark munichs on the other hand, ive had a terrible time with. I wouldnt use them at 100%.

 

[motobrewer]

In fact it was too much. The next time, I split it 50/50 with Pilsner and it was so, so darn good. Rave reviews from all who tried it

wimp!

Mine is right where i want it in terms of maltyness.

 

[Owly055]

I did a dunkle that was 100% Munich 20, and it came out perfectly...... If you are worried about it, mash a bit longer, at a bit lower temp. Enzymes continue working, they are not consumed in the process of converting starch. There isn't a finite amount of starch they will convert, but a given amount for a given period of time in my experience. I often brew with powdered amylase to accelerate the process.

Remember that doing a decoction mash, you destroy the enzymes in the portion you boil, so you reduce the diastatic power with each decoction.

H.W.

 

[haberlet]

Thanks for the feedback. I was very, very close to using Floormalted Bohemian Dark as I was aiming more towards a Czech dunkel, but the price difference was significant ($1.89 vs 1.49).I swear by the Floormalted BoPils, it's the best stuff since sliced bread.

Using TBY's Franconian Dark Lager strain.

Definately want crazy assertive maltiness. Going to stop at 150 F for 15 minutes on the first decoction, just in case. And then boil each decoction for as long as I stay mentally sane (30-45 minutes). Has anyone went this far with the decoction(s)?

I think dunkels, and in general European dark lagers, are such an underappreciated style. U Fleku's dark lager in Prague still haunts me.

-T

 

[giraffe]

I usually do 20 minute ish decoctions, at 35-40 I would run out of liquid on my set up.

You are going to be making more of a munich dunkel instead of a czech dark lager. Czech dark lagers have a significant amount of dark crystal, and arent going to be all munich, theres likely some pils in there. Both styles are great, I love them both and make them every couple weeks.

 

[VladOfTrub]

Rest the 1st decoction at 122-125F and then raise the temp to 155F. At the higher temp sacc rest Alpha is rampant and it will produce glucose and non-fermentable sugar. Glucose is a player in forming mailyard and mellanoidin. When the decoction is boiling skim off any hot break that forms. Boiling the 1st decoction for 45 minutes or longer is not unusual when producing the style of beer. When the decoctions are boiling amylo-pectin is released, which contributes to the body part of the beer. The main mash temp should be kept low during the time that the 1st decoction is being performed. Keep in mind that the main mash is resting at a temp of your choice for the entire time that the 1st decoction is being screwed with. When the main mash is rested for long lengths of time it is best to keep enzymatic action on the slow side. The 150-153F rest can be used with the 2nd decoction. It is good to see that there are brewers who are using Boh floor malt. Always refer to the malt data sheet before using dark Munich malt.

Enzymes will be denatured in each decoction. However, the decoctions are rested in a sacc range before being boiled. Enzymes do their thing before denaturing occurs. The main mash is still loaded with enzymes. Very seldom is there an enzyme issue unless the brewer has beaten them to death with high temps and long rest periods, or the malt can be low in diastatic power. Enzymes do not actually convert starch. Starch is a polysaccharide. That means that the sugar is already there. Starch is the container that holds the sugar. Enzymes are responsible for liquefication, gelatinization and saccharification. Conversion occurs when beta works over the non-reducing end of the starch chain that is formed when Alpha liquefies what is called a 1-4 link. The non-reducing end is glucose. The glucose is then converted into maltose by beta. Maltose is a disaccharide and yeast work on it slowly. Fermentation is more even and takes a little longer when maltose is in the mix.

What type of powdered amylase are you adding to the mash? There are a few different types. At what point during the brewing process do you add the amylase?