Poll

(Munich 10)  Steep or Mash??

It's ok to steep.
This malt needs to be mashed.
I don't know,

Author Topic: Ever used a base malt like a specialty grain?  (Read 1211 times)

Offline ffdfireman

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Ever used a base malt like a specialty grain?
« on: September 30, 2011, 08:11:34 AM »
Hi everyone.  I'm an extract brewer looking to make an IPA.  I tend to (try to) formulate my own recipes versus using a kit.  I'm wondering if anyone has ever steeped a base malt as a specialty grain.  I want to incorporate some Munich 10 in to this IPA, but I'm finding mixed thoughts on procedure.  Some say it can be steeped and some say I should perform a mini-mash with the Munich then proceed with steeping the rest of the grains after the mash.  Please let me know your opinions.  I know some base malts can be steeped while others require a mash to get the sugars out.  The concensus of this forum will dictate how I proceed.  Thanks for your help.

Offline majorvices

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Re: Ever used a base malt like a specialty grain?
« Reply #1 on: September 30, 2011, 08:28:40 AM »
Munich must be steeped MASHED [edit]. Otherwise you will be rinsing startches instead of sugars into you recipe.

There's really not that much difference between steeping and mashing. You probably have all the necessary componants in your kitchen.

All you have to do is bring 1.25 qts of water per lb of grain to a temp of about 170 degrees, stir in your crushed malt and stabilize at about 150-156. Add cold water if necessary to bring temp within that range. Cover with a couple of blankets and bring about a half gallon of water up to 170 degrees while the grain is mashing. After 30-45 minutes (or up to an hour) fit a colander over a 5 gallon plastic bucket, pour your mash into the conlander, let the running drain and then slowly pour the 170 degree water over the grain.

Sub this amount of wort for the water in your full volume of extract water. Easy!
« Last Edit: September 30, 2011, 08:45:17 AM by majorvices »
Keith Y.

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Offline morticaixavier

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Re: Ever used a base malt like a specialty grain?
« Reply #2 on: September 30, 2011, 08:29:22 AM »
you won't get any sugars from just steeping (or much sugars anyway) but the difference between a steep and a mini mash is a fine line in my opinion. If you add a bag of grain to 150 degree water and let it sit is that steeping or mashing? If there is base malt in said bag there will be some level of conversion in that process. If you only do it for 20 minutes it might not be very much but some will happen.

Offline hopfenundmalz

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Re: Ever used a base malt like a specialty grain?
« Reply #3 on: September 30, 2011, 08:31:44 AM »
I think Keith wanted to say it must be mashed, as he lays out the mini-mash technique in a clear fashion.
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Offline denny

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Re: Ever used a base malt like a specialty grain?
« Reply #4 on: September 30, 2011, 08:37:35 AM »
Life begins at 60.....1.060, that is!

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Offline majorvices

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Re: Ever used a base malt like a specialty grain?
« Reply #5 on: September 30, 2011, 08:46:26 AM »
Ooops. Yeah, I meant "mashed" not steeped. Edit made. Thanks guys. :D
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Offline hokerer

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Re: Ever used a base malt like a specialty grain?
« Reply #6 on: September 30, 2011, 08:54:56 AM »
you won't get any sugars from just steeping (or much sugars anyway) but the difference between a steep and a mini mash is a fine line in my opinion. If you add a bag of grain to 150 degree water and let it sit is that steeping or mashing? If there is base malt in said bag there will be some level of conversion in that process. If you only do it for 20 minutes it might not be very much but some will happen.

One other difference is water/grain ration.  Lots of 'steepers', steep in the full volume of water - not likely to get the pH down low enough for conversion that way.
Joe

Offline morticaixavier

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Re: Ever used a base malt like a specialty grain?
« Reply #7 on: September 30, 2011, 09:11:02 AM »
you won't get any sugars from just steeping (or much sugars anyway) but the difference between a steep and a mini mash is a fine line in my opinion. If you add a bag of grain to 150 degree water and let it sit is that steeping or mashing? If there is base malt in said bag there will be some level of conversion in that process. If you only do it for 20 minutes it might not be very much but some will happen.

One other difference is water/grain ration.  Lots of 'steepers', steep in the full volume of water - not likely to get the pH down low enough for conversion that way.

point hokerer

Offline ffdfireman

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Re: Ever used a base malt like a specialty grain?
« Reply #8 on: October 07, 2011, 07:47:51 AM »
Thanks everyone.  I think I'll be performing a mini-mash with the Munich.  Thanks again.

Offline dmtaylor

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Re: Ever used a base malt like a specialty grain?
« Reply #9 on: October 07, 2011, 12:26:17 PM »
I wonder just how different the results would be if you used CaraMunich instead?  That can just be steeped.  But it's no doubt quite different, with the complex sugars and probably not as dry and toasty since it's kilned wet.  Hmm... Something to consider though.
Dave

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Offline majorvices

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Re: Ever used a base malt like a specialty grain?
« Reply #10 on: October 07, 2011, 01:49:15 PM »
Cara Munich is a caramel malt though. Not going to be anything like Munich.
Keith Y.

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