Beer Forum

Hey Everyone,
I am getting ready to brew Jamil's American IPA recipe from Brewing Classic Styles but ran into a minor snag.
The recipe called for 10lbs of Light LME and .5lbs of Munich LME along with Crystal 15 and Crystal 40.
My local shop doesnt carry Munich LME so he sent me home with the Light LME, and Crystal but substituted the Munich LME with 1lb of Munich Malt with instructions to add 1.5qt/Lb of water with all of the grains and hold it at 154 degrees for 45 minutes. Then sparge with 1.5 qt @ 154 degrees.
I noticed in Jamil's recipe under the all-grain option it mentions mashing at 149 degrees for 90 minutes.

Can anyone help clear this up? I am an extract brewer who has only done steeping grains...nothing past that.
I would like to brew tomorrow but do not want to screw this up.

Thanks! JP

Your LHBS just gave you some basic mashing direction for your Munich Malt. First of all, the Munich malt has enough enzymes to convert itself, so mashing by itself should be no problem.

The temperature of the mash determines the amount of fermentable vs. non-fermentable sugars that will end up in your wort. At this point you are basically doing a partial mash with only a small percentage of your fermentables coming from your mash (just the Munich). Since the Munich is such a small portion of your total sugars, the mash temperature probably won't make a huge difference.

In summary, mash your Munich anywhere between 149 and 154 deg F, add your extract and RDWHAHB!

Edit: Edit for spelling.

Thanks Smurf. Does everything else prety much seem in line such as the water/grain ratio?
Also what length of time should I be looking at...45 or 90 minutes?

Thanks!!!!

JP

"First of all, the Munich malt has enough enzymes to convert itself, so mashing by itself should be no problem."

I'm pretty sure that's not the case.

In fact, I think I've heard Jamil discuss a couple times that Munich malt needs to be partial mashed.

errantnight wrote:"First of all, the Munich malt has enough enzymes to convert itself, so mashing by itself should be no problem."

I'm pretty sure that's not the case.

In fact, I think I've heard Jamil discuss a couple times that Munich malt needs to be partial mashed.

I'm pretty sure that is the case. Munich malt can convert all by itself in a partial mash, or you can buy the wyermann Munich extract

errantnight wrote:"First of all, the Munich malt has enough enzymes to convert itself, so mashing by itself should be no problem."

I'm pretty sure that's not the case.

In fact, I think I've heard Jamil discuss a couple times that Munich malt needs to be partial mashed.

I think you are staying true to your forum name. This is an errant night for you. You probably heard Jamil say that Munich needs to be mashed, not steeped. Partial mashing and full mashing is still mashing. Partial just means that you are getting some of your sugars from extract and some from grain. Whether or not it can convert by itself is entirely different matter for mashing grains. Munich can convert by itself - without help from any other grain - unlike corn, oats, or other adjuncts.


Mylo

I ran into a similar situation when attempting a version of the West Coast Blaster out of Jamil/John P book. For some reason I was under the impression that the Munich wouldn't self-convert and needed other grains to help it along. Also being an extract brewer I didn't have the ability to do an all-grain batch or even partial-mashing half of the grain bill. I did end up pm'ing some 2 row and adding some Amylase, which I guess none of that was necessary... Either way hopefully it turns out ok since it was my first attempt at PM.

As I plot the course for my upcoming brews, many of them coming from Brewing Classic Styles, I'm running into ingredients that aren't so easy to find like the Munich extract and pale chocolate malt, which I'm assuming is something relatively new. It is becoming an uber pain to track down some of these and I have a feeling that inadvertently this book will push me in to all-grain much sooner that I had planned.

nautwerks wrote:Hey Everyone,
I am getting ready to brew Jamil's American IPA recipe from Brewing Classic Styles but ran into a minor snag.
The recipe called for 10lbs of Light LME and .5lbs of Munich LME along with Crystal 15 and Crystal 40.
My local shop doesnt carry Munich LME so he sent me home with the Light LME, and Crystal but substituted the Munich LME with 1lb of Munich Malt with instructions to add 1.5qt/Lb of water with all of the grains and hold it at 154 degrees for 45 minutes. Then sparge with 1.5 qt @ 154 degrees.
I noticed in Jamil's recipe under the all-grain option it mentions mashing at 149 degrees for 90 minutes.

Can anyone help clear this up? I am an extract brewer who has only done steeping grains...nothing past that.
I would like to brew tomorrow but do not want to screw this up.

Thanks! JP

don't worry about it, a partial or mini-mash isn't all that different from steeping grains, you just have to watch the volume of the water and the temp .. I would go for that 154 mark, because you don't have a mash tun, whatever you're going to mash in (brew pot?) will lose a good amount of heat over the mash period .. by mashing in high you'll keep it in the conversion range throughout ... good advice from the LHBS .. the enzymes do not denature that quickly within the alpha and beta range .. thats why people do a mash out step bringing the mash to 170, even at 154 you won't kill off the stuff that you'll need when the temp drops to 152,150,148,146