Not decocting
Posted: Mon Oct 21, 2013 4:27 pm
Hey all,
I'm making a "Munich dunkel" this weekend (quotations for ale yeast), and I've always made it with a decoction mash, usually a double. However, due to time and motivation constraints, I'm thinking of skipping this part in favour of malt substitutions. I've read that using some melanoiden or aromatic malt can be a substitute, but I've never done this before. Which malt type would you use, and how much? The rest of the recipe will be more or less split between munich and domestic two row, maybe with some chocolate or carafa for colour.
I'm making a "Munich dunkel" this weekend (quotations for ale yeast), and I've always made it with a decoction mash, usually a double. However, due to time and motivation constraints, I'm thinking of skipping this part in favour of malt substitutions. I've read that using some melanoiden or aromatic malt can be a substitute, but I've never done this before. Which malt type would you use, and how much? The rest of the recipe will be more or less split between munich and domestic two row, maybe with some chocolate or carafa for colour.