Hi All,
I will be making a Munich Helles soon. I need to mash 1/2lb if Munich and 1/4lb of Melanoidin malts.
As time is always an issue, can I mash the grains early and then refrigerate? Placed in a sanitized container naturally.
Then when I’m ready to do the full wort boil on the weekend; just add the mashed wort to the Pilsen DME and required water?
If this can be done without any issues, how long would it last?
Regards,
Chris
Short answer: no. Long answer: yes, but only if you boil it first. Barley malt will naturally have some wild yeast and/or bacteria on it, and mashing temperatures aren’t high enough to kill them all. So you could store it in the fridge, but I wouldn’t wait more than maybe 12 hours.
OK, thanks.
Boiling it twice doesn’t seem like a good idea to me.
Do you really need to mash the grains, or are you just steeping them? I don’t think that 3/4 of a pound of malt will do very much at all for any type of gravity…
I sorta agree with Mike. That little amount of malt would make very little difference. Just steeping would not lend as much character as a mash would, however, it would certainly add more goodness than pils extract alone. Probably the lesser of 2 evils - I’d think that there’d be too much of a chance of spoilage if you mash and not boil quickly thereafter. And just steeping would be less time consuming.
I’m not sure how to calculate the numbers if I steep vs mash.
Munich Helles:
5.5lbs Light Pilsen DME - Briess
.5lbs Light Munich - Weyermann
.25lbs Melanoidin - Weyermann
.4oz Magnum (12.5% AA)
WLP830
5.5 Gallons
OG: 1.047
FG: 1.011
ABV: 4.7%
IBU: 21
SRM: 3.7
Chris
Numbers from Brew Pal 1.6.9