Munich Malt

you can play around with some smaller recipes and do a couple different SMASHes to see what you might get out of it. if i was in your shoes, i'd do that since much about munich. you might discover a new use for it.

 

Awesome info, man -- thank you. I've only had the balls to use about 75% Munich II, with the remainder being Vienna. Got kind of crappy efficiency out of that; but, I only did a 60-minute mash. I'm becoming less convinced that maximum efficiency is even a goal worth chasing -- but that's another topic.

Good question. I was just trying to say that if the bag says "10L", it's probably Briess -- because Weyermann doesn't call their product that.

 

Apparently it turned out to be Durst Turbo Munich 20EBC. I guess he called it 10L because it was in that neighborhood colorwise.

 

There are alot of beer you can make with Munich malt. An Alt beer would be on top of my list. If you make your Scottish ale do not use that much peated malt. 3oz in 5 gallons of beer is plenty.

 

Ah, I missed that. Must have sampled too much beer last night...

 

did you check the gravity prior to pitching it on the yeast cake? if so was it 1.030 then? did you check the PH of your mash? did you crush your grain? (sorry its a stupid question, none the less)

i would in the future, use only 50% of this, and the other 50% with something like 2-row or 6-row.

 

I think I'd contact the maltster (Durst) and ask what the diastatic power is, expressed in degrees Lintner.

 

Not sure what units they are using here, but not too far off of pils, percentage wise

http://www.certifiedfoods.com/durst.htm

 

That would be in WK (Windisch-Kohlbach) units, so add 16 and divide by 3.5, so you get 73.4 Lintner. It should convert just fine.

 

New one on me!

 

That is the unit they use in Europe for DP.

 

That's what Wikipedia says too, so it must be right. Or else you wrote the Wikipedia entry.

 

I know they have a different unit, Wiki was convienient this morning. I read this a few years back. You can see that the WK is listed for the malts in the US and Europe.

http://morebeer.com/brewingtechniques/bmg/noonan.html