Beer Forum

I love the Pope's Brewing Classic Styles book, got it for Xmas and want to start making some of the recipes. Naturally, the first handful or so I want to make need Munich LME. It's January and this is not easy to find, so I'm willing to try my hand at partial mashing to make the equivalent. Concept is easy enough to read up on and it's a nice step towards getting ready for all grain.

If the recipe calls for 2 pounds of Munich LME, what is the equivalent amount of Munich malt I should mash to come up with the equivalent to the LME?

As always, thanks in advance for helpful answers.

Smart ass answers always appreciated as well, they just aren't as helpful.

I don't have the book in front of me, but don't the recipes have the all grain option? It should say how much Munich malt to use instead of Munich LME. However, 2 lbs of Munich LME should be equal to 2.5 lbs grain.

I don't have the book in front of me either, but if he lists the substituted grain equivalents than I'm going to have to laugh that this is that simple.

I haven't read the all-grain addendums because I had no plan on doing it that way for a while. Was looking to see if there was a simple ratio/proportion that I could use. I'll check that out when I get home from work. If anyoen ahs it in front of them now, take a look at the weizenbock as as example of one that I was considering and let me know. Thanks!

I was looking through BCS just yesterday and ran across the answer for that very question. "Replace (1 pound) Munich extract with 1.5 lbs. Munich malt. Mash at 153° F." That is from page 158.

Wayne

After looking at a handful of recipes in BCS it seems to vary by the recipe.

Weizenbock 1.5# Munich LME replaced by 2# Munich malt
Robust Porter 1# to 1.5#
Dunkelweizen 2.2# to 3#
Dubbel 0.8# to 1#
Rauchbier 1.3# to 1.75#
Scottish/70 0.25# to 0.5#
etc etc

I guess I'll not worry about setting a ration and just read the rest of the recipe, good thing too! As long as partial mashing just one of the ingredients this way doesn't throw off the balance of the recipe I'll be all set (no that I'll know, so why worry, relax and have a homebrew!!)

Todd wrote:After looking at a handful of recipes in BCS it seems to vary by the recipe.

Weizenbock 1.5# Munich LME replaced by 2# Munich malt
Robust Porter 1# to 1.5#
Dunkelweizen 2.2# to 3#
Dubbel 0.8# to 1#
Rauchbier 1.3# to 1.75#
Scottish/70 0.25# to 0.5#
etc etc

I guess I'll not worry about setting a ration and just read the rest of the recipe, good thing too! As long as partial mashing just one of the ingredients this way doesn't throw off the balance of the recipe I'll be all set (no that I'll know, so why worry, relax and have a homebrew!!)

I understand what you mean, friend. Every time I start thinking reading is overrated, someone points out something I didn't read that answers my question. I like crow. Tastes like chicken.

Yup. What normally happens is I come up with these questions at work and I don't have any of my references there, so if a quick Google search doesnt' turn it up I post, hoping some nice BN'er will help me out (99% of the time they do wonderfully)

So what style goes best with Crow? I think I'll try a nice American Brown, see how that one works... haha

Have a good weekend everyone - snowing like crazy here in NE Ohio...

And don't forget, if you can't get 100% munich LME or DME, you can use the munich blends. Lets's say you can get a 50/50 blend, just consider 1/2 of the munich addition as part of your base malt extract. Works for almost all of the recipes, except those few that are mostly munich.