Munich efficiency

[Cestrian]

Can’t believe how much lower efficiency I’m getting from Munich compared to pale malt. Recent brews with marris otter have been 75-80%, with Munich/Vienna/pilsner mix it has been down at 60%. Not doing anything different. Thought it was a one off the other week, but the last one I did was the same.

 

[Sadfield]

British or German Munich malt? Percentage used? Mash duration? Not doing anything different when switching to a malt with lower diastatic power may be your issue.

 

[strange-steve]

I've noticed a drop in efficiency of maybe 5-10% with Weyermann Munich based beers. It's a bit annoying if you're not expecting it, but I've learned to up the grain bill a little to compensate.

 

[Cestrian]

I usually go 50% Pilsner malt and then the other 50% is a mix of Vienna and Munich. Mash at about 65C for an hour.
All Weyermann malts

 

[Cestrian]

I've noticed a drop in efficiency of maybe 5-10% with Weyermann Munich based beers. It's a bit annoying if you're not expecting it, but I've learned to up the grain bill a little to compensate.

How long are you mashing for Steve?

 

[strange-steve]

How long are you mashing for Steve?

Usually around 75 mins or so step-mashed. I'm talking about beers which are predominantly Munich malt though, 75-100% of the grain bill.

 

[Cestrian]

What are your temps for a stepped mash?

 

[strange-steve]

What are your temps for a stepped mash?

Depends on the recipe but usually something like 55 - 63 - 70 - 77.

 

[Cestrian]

Ok thanks! How long at each step though and how are you heating up, taking a portion off and boiling it up before adding back or is it a grainfather or similar?

 

[Hanglow]

Munich has very low to no beta amylase. What's your exact grist? If it's munich heavy then you probably want to spend about 1 hour in beta range, around 60-64c, assuming you have some malt in there with high beta amylase like pilsner malt. (about 15% or more) Then do another step around 72c for half an hour. That should get you decent attenuation.


The other thing is that munich affects mash pH differently to pils/pale malt, which can negatively affect enzyme activity depending on your water/treatment etc



edit: for some reason I didn't see your other posts...you easily have enough beta amylase, but those malts definitely benefit from a step mash. I'd do 63-64c for 1 hour and 72-3c for 30 mins. you can mash out as well if you want for ten minutes or so . You can mash in lower for a bit to help stop dough balls

 

[Cestrian]

OK thanks I’ll give that a try

 

[foxbat]

I've noticed a drop in efficiency of maybe 5-10% with Weyermann Munich based beers. It's a bit annoying if you're not expecting it, but I've learned to up the grain bill a little to compensate.

What extract potential have you set for it? I had 1.038 for the Weyerman Bo Pils and found my recipes to be off until I reduced it to 1.036.