Would this Briess Bonlander Munich Malt be the right grain?
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FWIW, guys in my club have had good results using light Munich instead of Vienna. Bells also uses Breiss for most of their base malts.
You can make 1-2 gallon batches on the stove in a stock pot using a spaghetti strainer. I knew of a 70+ year old woman who would do just that.
I did a very quick check and this looks like a pretty decent deal. Full disclosure statement: I am not affiliated in any way with this site.
Is there a confusion of steeping specialty grains or mashing for a partial mash here?
I didn't see any base malt listed to convert for a partial mash, without seeing the entire recipe I think this looks like an extract with grain recipe, which should be steeped and can be done at a higher temp. 165ish?