[goybar]

Hi All,

I will be making a Munich Helles soon.  I need to mash 1/2lb if Munich and 1/4lb of Melanoidin malts.

As time is always an issue, can I mash the grains early and then refrigerate?  Placed in a sanitized container naturally.

Then when I'm ready to do the full wort boil on the weekend; just add the mashed wort to the Pilsen DME and required water?

If this can be done without any issues, how long would it last?

Regards,

Chris

[a10t2]

Short answer: no. Long answer: yes, but only if you boil it first. Barley malt will naturally have some wild yeast and/or bacteria on it, and mashing temperatures aren't high enough to kill them all. So you *could* store it in the fridge, but I wouldn't wait more than maybe 12 hours.

[goybar]

OK, thanks. 

Boiling it twice doesn't seem like a good idea to me.

[mikeypedersen]

Hi All,

I will be making a Munich Helles soon.  I need to mash 1/2lb if Munich and 1/4lb of Melanoidin malts.

Do you really need to mash the grains, or are you just steeping them? I don't think that 3/4 of a pound of malt will do very much at all for any type of gravity......

[dontblake]

I sorta agree with Mike.    That little amount of malt would make very little difference.   Just steeping would not lend as much character as a mash would, however, it would certainly add more goodness than pils extract alone.   Probably the lesser of 2 evils - I'd think that there'd be too much of a chance of spoilage if you mash and not boil quickly thereafter.   And just steeping would be less time consuming.

[goybar]

I'm not sure how to calculate the numbers if I steep vs mash.

Munich Helles:
5.5lbs Light Pilsen DME - Briess
.5lbs Light Munich - Weyermann
.25lbs Melanoidin - Weyermann
.4oz Magnum (12.5% AA)
WLP830

5.5 Gallons
OG: 1.047
FG: 1.011
ABV: 4.7%
IBU: 21
SRM: 3.7

Chris

[goybar]

Numbers from Brew Pal 1.6.9