Munich LME/DME

[brewcrew]

JZ calls for Munich in a lot of the extract recipes in Brewing Classic Styles. He mentioned that this is 100% Munich extract. It appears Munich LME is seasonal at B3 and NB. Does anyone know where to get this or what the best substitute would be?

[Field]

Austin Homebrew Supply has some .. BUT theirs is only 20% Munich and 80% 2 Row

Northern Brewer and More Beer will have the 100% stuff in stock once people start making octoberfests

[Bogey]

In a lot of recipes JZ has a relatively small amount of Munich. 1 or 2 pounds. This is small enough that a partial mash will take care of you.

As an extract/partial mash brewer I hear your pain. If you want to make an Oktoberfest or Doppelbock you need to wait for the extract.

There are a fair number of places (including my LHBS) that sell the Weyermann Munich LME for most or all of the year. It's a little pricey but better than not brewing!

[brewcrew]

So what would everyone suggest? I was hoping to do the Flanders Red & Oud Bruin. I am brewing several other batches that day so I will not have time to do a mini mash.

What would be my best option.
Use Amber malt instead of the Munich?
Use the 20% Munich 80% 2 row extract instead of the Munich? The problem with this is that the main extract is Pilsner and not 2 row.
Wait until the Munich is available again?

[brewjester]

I think JZ says to use Weyerman's Munich extract. I think that it is almost 100% Munich malt. Check around and see what's out there. Hope this helps. Cheers!

[Jim]

thread necromancy going on here but I'm having the same problem now... I'm unable to find Munich LME online and I'd really like to stick to the letter of the recipe at least for the first go at it.

[jamilz]

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 specified the Munich extract as 100% just so that it would be easier to convert for other blends. Nothing wrong with using a blend. Lets say your recipe calls for 6 lbs of pale extract and 1 lb of 100% Munich. And the Munich extract that your shop carries is a 50/50 blend. Just increase the amount of Munich until the Munich portion matches the recipe and deduct the extra pale malt from the base malt requirement.

So your recipe becomes:

5 lb pale extract
2 lb Munich 50/50 extract

You can do the math for any type of Munich extract, as long as you know the percentage.

Weyermann does make a 100% Munich extract. Good stuff if you can get it.

[Jim]

wow thanks for the fast response jamil.

That explanation makes sense. My problem now is I'd prefer to order from morebeer since I've had good experiences with them in the past and they have no straight up "Munich LME".

I was just being lazy anyway guess I'm going to all grain it. I'm excited to try this Wit out!