The Pope's Munich Helles

[Garrete]

Hello everyone.
I am getting ready to make Jamil's Munich Helles from the book "Brewing Classic Styles." The recipe calls for melanoiden malt for extract, but I do all grain. Under the all grain section, it does not mention this malt. Since I have never made this style before, do I still need to use this malt or what?

Thank you in advance.

P.S.
Can you recommend a good version that can be bought in Indiana that has not been mishandled?
Thanks again.

[siwelwerd]

In general, the all grain sections in the book only mention replacements for the extracts. So get your hands on some if you can. It is possible to do a fine Helles with 100% Pils and Munich though.

I have this recipe lagering right now... having a hard time not drinking it all before it's ready

[mediumsk]

I would probably leave it in. Melanoidin malt was created to mimic the character you would achieve from a decocted mash or an extended boil. honey and aromatic malt are very similar in character if you can get those in Indiana. Either way a quarter pound isn't going to make a huge difference anyways with all that Munich in there.

[11amas]

I don't think the recipe calls for melanoidin "extract", I believe you are reading the section on steeping grains. I ran this recipe and it was fantastic:

10lb german pils malt
.75lb munich malt
.25 melanoiden malt
1.1oz hallertauer mittel.

Use very soft water, just enough Ca to make the yeast happy. I think I used RO water and a mix of gypsum and CaCl to achieve 50ppm Ca with a balance of Cl and SO4. This was one of the best lagers I have made yet. The Dortmunder recipe was better received by my friends but close. Oh the vienna was awesome too.
All of the BCS recipes have a steeping grain section, you keep that and just replace the extract section with the grain section.