Munich LME/DME

[hopbumpingbrewer]

....Check around and see what's out there.

So I did check & it is only in 8-9lb containers for nearly $50.00 plus shipping.

I am doing an all grain Munich Dunkel but I would like to a starter prior to doing the batch.
Here is my issue:
1) Ideally I should be using the same malt starter to grow the yeast that I will be later properly fermenting in a specific beer.
Which means I do not need 8-9 lbs of it. I only need a couple of pounds. Has anyone found it in smaller amounts?

2) Or should I just forget the whole idea of doing a Munich Malt starter & just get some pilsner extract?

Any thoughts?

Carlo

[alan_marks]

Don't know if this helps, but when I looked up the Briess Munich LME spec sheet said it is 50% 2 row and 50% Munich. So if you double the Munich LME and decrease the light LME in your formula that should work out. I've been able to find Briess Munich LME in LHBS in both Nebraska and Kansas.

Hope this helps,
Alan

[hopbumpingbrewer]

Thanks Alan,
I was able to locate some 100% Munich Liquid Extract at a home brew shop in Berkley, Ca.

I thought it was ironic that it was so close. I believed it was much harder to find than that.

It worked out great.

[Riko]

I, too, am wanting to brew some of the "Brewing Classic Styles" recipes that call for Munich LME, and can't find that in my area.

In Jamil's post on the last page, he said.

Munich malt will self convert, so for extract brewers, I'd suggest just doing a mini mash when the amounts are small. You just need to hold it in a small amount of water around the mid 150s (F) for about 30 to 45 minutes. Then just rinse like you're steeping.

I've never done a mini mash before. The recipe calls for 0.7 pounds of munich LME. To do an appropriate mini mash, how can I determine how much munich grain I should use?

Would it be OK to add the munich grain to the other steeping grains, or do I need to mash it separately? If separately, how much water is "a small amount of water"? Do I put the grain in a muslin bag, then put it in the water for 30-45 minutes, then add the water to the kettle?

Any help would be appreciated

[SleepyCheese]

I'd hate to bump an old topic, but I am going through the exact same thing. If you are going to use the munich as partial mash, how do you convert the amount of munich LME into munich grains?

[BDawg]

most Liquid malt extract yields 36 gravity points per lb in 1 gallon. (ie, a lb of extract dissolved in 1 gallon of water will give you a 1.036 wort). Use 44 here if the recipe calls for Dry Malt Extract.

36 times the number of lbs in your recipe gives the number of points you need.
so, if your recipe calls for 5 lbs, you use 5x36 = 180 points.

In a standard mash, you use your normal extraction efficiency * the max extraction (which for most base malts is around 36, but you need to actually look at the specs on the bag of grain to be totally accurate.

Here, 36 pppg again is a reasonable approximation for max extraction.
However, when mashing you normally get around 70-80% efficiency. When doing a partial mash, the efficiency is even less, 50% is a safe number to use. Multiply that by your efficiency to see how many points you'll extract per lb: in this case .5 x 36 = 18. For 70% efficiency, it's .7x36 = 25.

so, take the points you need: 180
divide by the points per lb you';ll get: 18
so 5 lbs of LME is equivalent to:
180/18 = 10 lbs of grain in a mini mash
or 180 / 25 = 7.2 lbs in a normal mash where your efficiency is 70%.

[SleepyCheese]

Ah, so .5lbs munich LME = 2lbs munich grains? Did I learn that right?

[BDawg]

yup. that should work about right.