Still a bit of a novice at this so please bear with me. Have had a scratch around in the pantry and think I will give this a go. All comments and advice welcome.
Morgan's Golden Saaz Pilsener
Munich cracked grain 900 gm (sorry don't quite know what it is but it smells great)
LLME 500 gm
Hallertau 10gm at 20min
Saaz 10gm at 5 min
Saaz 10gm at flame out
Saflarger S 23
I can only keep the brew at 12 to 15 deg. Is this going to be a problem? The other is the Hallertau? Keep it or leave it out. As for the Munich? it was given to me. It is very light in colour and as I said before the smell is brilliant other than that I have know idea what it is.
Regards
Cupboard cleaner Help?
Cupboard cleaner Help?
Beer: So much more than just a breakfast drink.
Whitstran Brewery sign
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As far as I know, Munich malt is a kind of crystal malt, and thus needs to be cracked (if it isn't already) and steeped between 70 and 80 degrees, and the obtained liquor added to your brew. I think that 900 gm is probably overkill, maybe use 450g in this brew and 450g in another brew.
Up the LLME also as the Munich won't add much to the fermentable sugars. Up to 1.5kg of LLME or 1kg of LDME would be good.
The Saaz sounds great.
The Saflager S-23 will give you great results at 12-15°C, in fact that's pretty much ideal.
Up the LLME also as the Munich won't add much to the fermentable sugars. Up to 1.5kg of LLME or 1kg of LDME would be good.
The Saaz sounds great.
The Saflager S-23 will give you great results at 12-15°C, in fact that's pretty much ideal.
w00t!
Munich is not really a crystal malt. It's a base malt that has been kilned for longer or at a higher temperature (I can't recall). It still has unconverted starches & would be best mashed - in 1.5-3L of water at 65-69 should be fine. You'll need to boil the liquid after removing the grain. Try a search for mini or partial mashing for more detailed instructions.
IMO if you switch to an ale yeast you'd have a nice recipe for a pale ale. If your only using 500g of LME 900g of munich will be fine. You may want to keep your total volume to 20L or under.
IMO if you switch to an ale yeast you'd have a nice recipe for a pale ale. If your only using 500g of LME 900g of munich will be fine. You may want to keep your total volume to 20L or under.
Last edited by chris. on Saturday Oct 13, 2007 9:59 am, edited 1 time in total.
Thanks for the suggestions and advice.
Have done some searching on how to Mini mash, and will heading down that road to get the best out of the grain.
Been thinking about the suggestion to change the yeast to an ale yeast. I will keep the larger yeast untill it gets a bit colder up here. Have had a look around in here and quite a few people recomend the US-05 for an ale. So looks like a quick trip to the local homebrew shop is in order. Should have the place to myself tomorrow so the smell of mashing grain, boiling hops and malt will be flowing through the house.
Thanks again rwh and chris.
Have done some searching on how to Mini mash, and will heading down that road to get the best out of the grain.
Been thinking about the suggestion to change the yeast to an ale yeast. I will keep the larger yeast untill it gets a bit colder up here. Have had a look around in here and quite a few people recomend the US-05 for an ale. So looks like a quick trip to the local homebrew shop is in order. Should have the place to myself tomorrow so the smell of mashing grain, boiling hops and malt will be flowing through the house.
Thanks again rwh and chris.
Beer: So much more than just a breakfast drink.
Whitstran Brewery sign
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I just input your fermentables into Beertools. I get an expected OG of 1.040 at 20L assuming 50% effiency for your mash.
If your visiting your HBS, as rwh has suggested, you might want to consider some extra DME if you want anything stronger.
If your visiting your HBS, as rwh has suggested, you might want to consider some extra DME if you want anything stronger.
Last edited by chris. on Saturday Oct 13, 2007 9:58 am, edited 1 time in total.
OK so now it looks like it will be a slightly longer trip to the HB shop ( not a bad thing at all). What started out as a cupboard clean out may well turn in to a re-stock.
Using the brewcraft calc and advice given I will run with the following( I think).
Morgan's Golden Saaz Pilsener
Munich cracked grain 900 gm (sorry don't quite know what it is but it smells great)
LLME 500 gm
LDME 150gm
Dried corn syrup 100gm
Hallertau 10gm at 20min
Saaz 10gm at 5 min
Saaz 10gm at flame out
Made up to 20lt
Saflarger US-05
Brewcraft thinks I will get the following
OG 1.045
Final 1.014
4.8%
Will post actual readings as I take them.
This based on a 50% return for the grain mini mash.
Thanks again for the advice and suggestions.
Using the brewcraft calc and advice given I will run with the following( I think).
Morgan's Golden Saaz Pilsener
Munich cracked grain 900 gm (sorry don't quite know what it is but it smells great)
LLME 500 gm
LDME 150gm
Dried corn syrup 100gm
Hallertau 10gm at 20min
Saaz 10gm at 5 min
Saaz 10gm at flame out
Made up to 20lt
Saflarger US-05
Brewcraft thinks I will get the following
OG 1.045
Final 1.014
4.8%
Will post actual readings as I take them.
This based on a 50% return for the grain mini mash.
Thanks again for the advice and suggestions.
Beer: So much more than just a breakfast drink.
Whitstran Brewery sign
Whitstran Brewery sign
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Trough Lolly
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G'day Don,
That recipe looks good - the munich base malt will certainly enhance and improve the pilsener kit. I've made all munich beers that remind me of the fun I had at Oktoberfest in Munich, so use the lot and you'll not regret it! Munich I / Pale Munich / Light Munich is a great grain and as chris points out is a lightly kilned base malt. It will give a slightly toasty / biscuity complexity to the beer and is great in any lagers other than a dortmunder (that I prefer to be as dry as a bone).
The only question I have is in relation to your choice of yeast...You have an excellent lager recipe but you've chosen a (admittedly nice) ale yeast to convert the sugars with. Why not complete the job to style and grab some lager yeast? S-189 / S-23 / W34/70 would be my recommendations if you can grab some from the local HBS. Just keep the fermentation down to lager temps (around 10C is best) and you'll enjoy a great part mash lager.
Cheers,
TL
That recipe looks good - the munich base malt will certainly enhance and improve the pilsener kit. I've made all munich beers that remind me of the fun I had at Oktoberfest in Munich, so use the lot and you'll not regret it! Munich I / Pale Munich / Light Munich is a great grain and as chris points out is a lightly kilned base malt. It will give a slightly toasty / biscuity complexity to the beer and is great in any lagers other than a dortmunder (that I prefer to be as dry as a bone).
The only question I have is in relation to your choice of yeast...You have an excellent lager recipe but you've chosen a (admittedly nice) ale yeast to convert the sugars with. Why not complete the job to style and grab some lager yeast? S-189 / S-23 / W34/70 would be my recommendations if you can grab some from the local HBS. Just keep the fermentation down to lager temps (around 10C is best) and you'll enjoy a great part mash lager.
Cheers,
TL
Hi Trough Lolly
The temp issue tipped me in favour of the ale yeast. I can only maintain 12 to 15 deg at the moment. Don't have a brew fridge as yet, currently using the downstairs bathtub with water and frozen 2lt bottles. When the weather gets a bit cooler up here, I will go again with the larger yeast.
On a totally different matter the gods of home brew smiled on me today. After picking one of the kids up from a birthday party and stopping to have a chat with the parents. I walked away with a complete Coopers kit minus fermentables, plus two dozen crown seal long necks for free.
Come summer it should be beer nirvana around here.
The temp issue tipped me in favour of the ale yeast. I can only maintain 12 to 15 deg at the moment. Don't have a brew fridge as yet, currently using the downstairs bathtub with water and frozen 2lt bottles. When the weather gets a bit cooler up here, I will go again with the larger yeast.
On a totally different matter the gods of home brew smiled on me today. After picking one of the kids up from a birthday party and stopping to have a chat with the parents. I walked away with a complete Coopers kit minus fermentables, plus two dozen crown seal long necks for free.
Come summer it should be beer nirvana around here.
Beer: So much more than just a breakfast drink.
Whitstran Brewery sign
Whitstran Brewery sign
OK everything went to plan, almost, and the batch is currently bubbling away.
The Munich grain smells even better when doing the mini mash. The liquid that you're left with is very very pale. The addition of the LLME soon darkened things up. A bit too much for my liking but that seems to be the norm after doing a couple of searches around here.
I urge anyone who is thinking of doing a mini grain addition to give it a go you will not be sorry. It's not as scary or hard as you think and there are quite a few people on here that offer very good advice.
The OG was 1048 (a little higher than I thought it would)
Pitched the yeast at 14 deg and slowly lowered it to 12, where it has been sitting for the last couple of hours.
Fingers crossed, come summer I should have a very nice pale to sit back and enjoy.
The only thing I would change for when I do the true larger version of this is up the hops. Probably move up to 15-20 grams of each.
Thanks again for the help.
Cheers
The Munich grain smells even better when doing the mini mash. The liquid that you're left with is very very pale. The addition of the LLME soon darkened things up. A bit too much for my liking but that seems to be the norm after doing a couple of searches around here.
I urge anyone who is thinking of doing a mini grain addition to give it a go you will not be sorry. It's not as scary or hard as you think and there are quite a few people on here that offer very good advice.
The OG was 1048 (a little higher than I thought it would)
Pitched the yeast at 14 deg and slowly lowered it to 12, where it has been sitting for the last couple of hours.
Fingers crossed, come summer I should have a very nice pale to sit back and enjoy.
The only thing I would change for when I do the true larger version of this is up the hops. Probably move up to 15-20 grams of each.
Thanks again for the help.
Cheers
Beer: So much more than just a breakfast drink.
Whitstran Brewery sign
Whitstran Brewery sign
Success!Don wrote:OK everything went to plan, almost, and the batch is currently bubbling away.
The Munich grain smells even better when doing the mini mash. The liquid that you’re left with is very very pale. The addition of the LLME soon darkened things up. A bit too much for my liking but that seems to be the norm after doing a couple of searches around here.
I urge anyone who is thinking of doing a mini grain addition to give it a go you will not be sorry. It's not as scary or hard as you think and there are quite a few people on here that offer very good advice.
The OG was 1048 (a little higher than I thought it would)
Pitched the yeast at 14 deg and slowly lowered it to 12, where it has been sitting for the last couple of hours.
Fingers crossed, come summer I should have a very nice pale to sit back and enjoy.
The only thing I would change for when I do the true larger version of this is up the hops. Probably move up to 15-20 grams of each.
Thanks again for the help.
Cheers
The smell of the mash is good. 2nd only to the smell of freshly milled vienna or munich malt IMO
I wouldn't be waiting until summer to consume. Give it 4 or so weeks in the bottle & it should hit the mark. Nothing beats a fresh pale ale IMO.
Last edited by chris. on Saturday Oct 13, 2007 10:08 am, edited 1 time in total.