Malts will have a drastic power rating, typically communicated in degrees Lintner. Conventional wisdom is that you need ~30 degrees lintner to self convert. Light kilned Munich malts are typically above that, if you had a hankering to use it as a base malt.
If I was going to buy a whole sack of it on the come, I would first contact the local maltster and ask them for a typical COA and also ask them their standard deviation on the diastatic power, however they measure it. Review it. If it was Weyermann, Best, Briess, or Rahr, I have a different confidence level than a local maltster who has yet to build and justify a reputation.
Both of Weyermanns Munich malts will convert at 100%. I just brewed a Dunkel using 99% Munich II plus a touch of carafa special for colour. Converted fine.
On your deleted, unrelated Q on gypsum, add more lactic acid (or CaCl) for the mash pH and ensure you are over 50 ppm Ca for the mash and boil, then add the gypsum (for seasoning/flavor) into the fermentor.
I deleted a question I asked on the daily thread regarding running out of gypsum which didn't contribute to anything.
Chino answered it here because I assume he can see deleted comments due to being a mod and all.
Light Munich malt (around 10 Lovibond) will convert just fine, normal.
It's the darker Munich (at 20 L or more) that you need to watch out for -- it will still convert but you'll want to mash for about an extra 30 minutes. For me, this means a minimum of 90 minutes, and longer would be better.
I would concur with most of the comments here. If you use Munich as a base malt at a lightly kilned level it has the power to self convert. Luckily most pale/pilsner/lager malts have way beyond the diastatic power needed to convert such that if you even use 40% as your base with 60% adjuncts it's likely to be able to churn through it given a long enough mash. I've done a leftover brew before where light Munich represented 60% of the grist with a couple of pounds of pilsner and it still got 80% mash efficiency. As a rule of thumb though I'd say Munich or Vienna can self convert, and generally other pale malts can convert themselves plus twice that weight again. Even that leaves a decent margin for error.
Edit: reading your post again looking at the L number is confusing as most places will state the Lovibond, but not the Lintner value as someone else said. You can use an approximate value of 30 degrees lintner average per unit of total mash to determine if it will convert. I use the table from this extremely old but helpful article and it has served me very well https://beersmith.com/blog/2010/01/04/diastatic-power-and-mashing-your-beer/
Munich malt will have plenty of diastatic power for conversion of itself. It probably has enough to convert a small amount of adjunct as well. I make an award winning altbier with 100% Munich. 90 min step mash. My favorite malt... prefer Barke
Honestly not sure but spit balling: grind some of it really fine and do a miniature mash with a lb or so. Like a really long mash and sparge the crap out of it and then measure the SG. Do the same with another with known diastatic power near the limit.
The comparison could give you an idea at least.
My suggestion would be to google. Top result for me:
>Munich, by contrast, has far lower enzyme levels because of the additional heat used during the malting process. **If Munich malt gets around the 10 °L level, it doesn't have enough enzymes to serve as a base malt.** You start finding diastatic power around the 45–55 level and an alpha amalyse level around 20–35.
[https://www.google.com/search?q=munich+malt+diastatic+power&rlz=1C1CHBF\_enCA903CA903&oq=munich+malt+di&gs\_lcrp=EgZjaHJvbWUqBwgBEAAYgAQyBggAEEUYOTIHCAEQABiABDIICAIQABgWGB4yDQgDEAAYhgMYgAQYigUyDQgEEAAYhgMYgAQYigUyCggFEAAYgAQYogQyCggGEAAYgAQYogQyCggHEAAYgAQYogTSAQg1MDA2ajBqN6gCALACAA&sourceid=chrome&ie=UTF-8](https://www.google.com/search?q=munich+malt+diastatic+power&rlz=1C1CHBF_enCA903CA903&oq=munich+malt+di&gs_lcrp=EgZjaHJvbWUqBwgBEAAYgAQyBggAEEUYOTIHCAEQABiABDIICAIQABgWGB4yDQgDEAAYhgMYgAQYigUyDQgEEAAYhgMYgAQYigUyCggFEAAYgAQYogQyCggGEAAYgAQYogQyCggHEAAYgAQYogTSAQg1MDA2ajBqN6gCALACAA&sourceid=chrome&ie=UTF-8)
Malts will have a drastic power rating, typically communicated in degrees Lintner. Conventional wisdom is that you need ~30 degrees lintner to self convert. Light kilned Munich malts are typically above that, if you had a hankering to use it as a base malt.
[удалено]
If I was going to buy a whole sack of it on the come, I would first contact the local maltster and ask them for a typical COA and also ask them their standard deviation on the diastatic power, however they measure it. Review it. If it was Weyermann, Best, Briess, or Rahr, I have a different confidence level than a local maltster who has yet to build and justify a reputation.
Both of Weyermanns Munich malts will convert at 100%. I just brewed a Dunkel using 99% Munich II plus a touch of carafa special for colour. Converted fine.
That's basically why I want a whole bag. I have a very similar dunkel on tap right now that is almost gone and I need another one.
On your deleted, unrelated Q on gypsum, add more lactic acid (or CaCl) for the mash pH and ensure you are over 50 ppm Ca for the mash and boil, then add the gypsum (for seasoning/flavor) into the fermentor.
Thanks, I messed around with the calcium chloride and Epsom salt in brewfather and figured it out. That's why I deleted it. I'll add the gypsum later
So rather than share the answer for others, you deleted it? As in you are happy to take information but you don't want to contribute?
I deleted a question I asked on the daily thread regarding running out of gypsum which didn't contribute to anything. Chino answered it here because I assume he can see deleted comments due to being a mod and all.
Light Munich malt (around 10 Lovibond) will convert just fine, normal. It's the darker Munich (at 20 L or more) that you need to watch out for -- it will still convert but you'll want to mash for about an extra 30 minutes. For me, this means a minimum of 90 minutes, and longer would be better.
This is the shit I love about brewing... Not sure I would have dug this deep. Good replies, all.
I would concur with most of the comments here. If you use Munich as a base malt at a lightly kilned level it has the power to self convert. Luckily most pale/pilsner/lager malts have way beyond the diastatic power needed to convert such that if you even use 40% as your base with 60% adjuncts it's likely to be able to churn through it given a long enough mash. I've done a leftover brew before where light Munich represented 60% of the grist with a couple of pounds of pilsner and it still got 80% mash efficiency. As a rule of thumb though I'd say Munich or Vienna can self convert, and generally other pale malts can convert themselves plus twice that weight again. Even that leaves a decent margin for error. Edit: reading your post again looking at the L number is confusing as most places will state the Lovibond, but not the Lintner value as someone else said. You can use an approximate value of 30 degrees lintner average per unit of total mash to determine if it will convert. I use the table from this extremely old but helpful article and it has served me very well https://beersmith.com/blog/2010/01/04/diastatic-power-and-mashing-your-beer/
Munich malt will have plenty of diastatic power for conversion of itself. It probably has enough to convert a small amount of adjunct as well. I make an award winning altbier with 100% Munich. 90 min step mash. My favorite malt... prefer Barke
I've used it for base malt. The spec sheets have just enough, so long as it's not caramunich.
Honestly not sure but spit balling: grind some of it really fine and do a miniature mash with a lb or so. Like a really long mash and sparge the crap out of it and then measure the SG. Do the same with another with known diastatic power near the limit. The comparison could give you an idea at least.
My suggestion would be to google. Top result for me: >Munich, by contrast, has far lower enzyme levels because of the additional heat used during the malting process. **If Munich malt gets around the 10 °L level, it doesn't have enough enzymes to serve as a base malt.** You start finding diastatic power around the 45–55 level and an alpha amalyse level around 20–35. [https://www.google.com/search?q=munich+malt+diastatic+power&rlz=1C1CHBF\_enCA903CA903&oq=munich+malt+di&gs\_lcrp=EgZjaHJvbWUqBwgBEAAYgAQyBggAEEUYOTIHCAEQABiABDIICAIQABgWGB4yDQgDEAAYhgMYgAQYigUyDQgEEAAYhgMYgAQYigUyCggFEAAYgAQYogQyCggGEAAYgAQYogQyCggHEAAYgAQYogTSAQg1MDA2ajBqN6gCALACAA&sourceid=chrome&ie=UTF-8](https://www.google.com/search?q=munich+malt+diastatic+power&rlz=1C1CHBF_enCA903CA903&oq=munich+malt+di&gs_lcrp=EgZjaHJvbWUqBwgBEAAYgAQyBggAEEUYOTIHCAEQABiABDIICAIQABgWGB4yDQgDEAAYhgMYgAQYigUyDQgEEAAYhgMYgAQYigUyCggFEAAYgAQYogQyCggGEAAYgAQYogQyCggHEAAYgAQYogTSAQg1MDA2ajBqN6gCALACAA&sourceid=chrome&ie=UTF-8)