DME - technique?

couldn't hurt.
dme has a bad habit of sticking to everything once it gets within three feet of steam. I pour off some hot water from the kettle and mix in the bag to melt the DME and then pour that in. DME won't scorch nearly as bad as LME though, so if you turn of the flame it isn't a problem.
Cheers.

 

It has been my experience that you can add Muntons DME to boiling water with minimal clumping from the steam. Briess DME is a totally different matter. When I used Briess DME I add it to cold water and stir it in and then bring to a boil.

Cheers!

 

As long as it 'declumps' before the boil is complete, you're fine. I don't recall this ever taking more than 5 minutes with a non-overimposing degree of stirring.

 

Reaching back into the foggy recesses of memory: put your DME in a big bowl. Turn off the heat, start stirring it and then use the bowl to rapidly pour the whole mass in before it gets a chance to beard up.

 

I would think any Munich would work, Belgian/German/NA with the color (L) being the biggest factor.

 

Does the recipe specify the color for the Munich? Also, Munich Malt should be mashed rather than steeped. You probably know that, but I mention it because you added it to your thread about DME.

 

I use breiss and I never have a problem breaking it up once it's in the water. The only problem I have is a little bit will stick to the opening of the bag. So I cut the heat once it is boiling and just dump it in as quick as possible. I found if I take my time pouring it in more will stick to the bag.

I usually have two zip locks full. I dump the first one in and stir for a minute. Then dump the second in and stir for another minute or two tops to make sure it is all disolved. I try to stir mostly at the bottom to make sure it is not sticking and the top sort of takes care of it's self. It never takes me more than a few minutes to have it all disolved and to turn the heat back on.

 

There is malt extract which has Munich Malt in it; a 50/50 blend of Pale Malt and Munich Malt: http://www.northernbrewer.com/shop/northern-brewer-munich-malt-syrup.html

Cheers!

 

“1.00 lb Munich Malt - 10L (10.0 SRM) Grain 11.8 %”

Well, Munich Malt is a base malt and technically it should be mashed. I have seen recipes where it is detailed that you steep the Munich Malt but this is a non-standard method. I personally have never steeped Munich Malt so I am unsure what to state here. The conservative thing to do is conduct a mini-mash if you intend to use Munich Malt.

Cheers!

 

I think I'd nix the other caramel malts and replace with some CaraMunich...and find something other than S-04 : )

The maltbill isn't what makes ZD ZD anyway, IMHO.

 

I never used DME except in starters. I made a throw back extract batch 2 nights ago. 4# Wheat DME in 1 gallon water on the stove top. I ended up just dumping it into the blender and milkshaking it, then pouring it back into the pot and boiling 15 mins with 1oz Liberty. Topped it off with cold water, pitched a cup of Greek yogurt into it, and put it into the garage. We'll see what comes of it in the next day or so, then hit it with some 1056 to finish her off.

 

So the color is 10L. L stands for Lovibond, a color unit. Any 9-10L Munich (not necessarily American, which the recipe didn't specify anyway) should be fine. But again, it should be mashed, and not steeped.