Munich LME - can't get, so want to do a partial mash

[Todd]

Thanks Jamil!

To further copnfuse things, I just recieved the MoreBeer Chocolate Hazelnut Porter recipe, they provide the Munich as a steeping grain and not an extract, I guess that's one way to do it.

Having difficulty finding even the blended products this time of year. Sticking with our sponsors, Norther Brewer has this as a blended option, would this be usable for the darker recipes or does the Caramel 60 throw it off?

Northern Brewer Amber. Northern Brewer Amber is a mix of pale and Munich malt with Caramel 60 for a sweet malt flavor with caramel overtones.
#20023 NB Amber Malt Syrup 3.15# $9.50
#20026 NB Amber Malt Syrup 6.0# $15.99

[Field]

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!!)

yeah, the Allgrain and Extract versions of recipes in BCS aren't going to have a direct translation for every ingredient on it's own, it's an equivalent for the whole recipe. The conversions have been done for you, and they're written so the all-grain and extract will be as similar as possible. For example, the recipes for the Munich Dunkel and the Robust Porter won't substitute Munich LME for Munich malt at the same ratio because each of those recipes has all sorts of other things going on.

If you find some All grain recipe that you want to convert to extract on your own:
Munich Malt contributes 1.037 potential gravity points, you have to multiply that times your mash efficiency, for a mini-mash w a grain bag, say 60% efficiency?? (it will be low) or 1.022 points (37*.6). So each pound of Munich Malt at 60% efficiency will get you 22 points.

Munich LME http://www.weyermannmalt.com/eng/produkte.asp?idkat=27&umenue=yes&idmenue=37&sprache=2 from Weyermann's gives 1.035 - 1.040, split the difference and call it 37 points per pound in the Munich LME

So if a recipe you are trying to convert calls for 1 pound of Munich LME , you'd need 1.7 pounds of Munich malt in a mini-mash (22*1.7=37) if your mini-mash is 60% efficient. If your mash was 70% efficient, then you'd only need 1.5 pounds of Munich malt to make up for 1 pound of Munich LME.

[Test_Engineer]

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.

I've been using Briess Sparkling Amber DME for most of your recipes that call for Munich malt extract. It has Base Malt, Caramel Malt 60L, Munich Malt. I'll use one 3 lb bag of the Sparkling Amber and add that to a lighter DME like Golden Light to make the SRMs about right. I've done a few this way, and they come out great. Maybe not exactly like the recipe, but I try to support the LHBS and have to improvise at times. Overall, I have been really happy with using Briess DME. You don't seem to get that extract "tang" that most people talk about, and it ferments out really nice and not too dry.

[Chris_J]

To further copnfuse things, I just recieved the MoreBeer Chocolate Hazelnut Porter recipe, they provide the Munich as a steeping grain and not an extract, I guess that's one way to do it.

That should get you some of the colour and flavour from the munich but you're going to end up with uncoverted starches in your beer if you steep the munich which will lead to haze. Personally I don't get hung up on clarity in a dark coloured beer. Light ones on the other hand I prefer clear. If you know how to mini mash I'd just go ahead and mash the munich. If not, steep the munich, get a bag of DME, and measure your gravity to see if you're short any points and top up as necessary.

[puckhed33]

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.

So would you have to add twice as much LME as the recipe calls for to get the total Munich amount or is the 50% Munich sufficient?

[codewritinfool]

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.

So would you have to add twice as much LME as the recipe calls for to get the total Munich amount or is the 50% Munich sufficient?

He's saying that if you can get a 50/50 blend, consider HALF of that as base malt and HALF as munich. You'll need to add twice the 50/50 munich blend to get to 100% munich, then back off on your base malt accordingly.

[puckhed33]

Thought so. I agree with esrlyer posts. I think I'll do mini mash cuz it's way cheaper.