Homemade Caramunich

[hogie]

On Sunday I'm brewing an Altbier with homemade Caramunich.

I soaked it overnight on Wednesday:



Then last night I baked (2hrs @160F), dried (1.3hrs @220F), and roasted it (10mins @350F):



Here's a side-by-side with the original Munich.



How's my colour? Would you say it's II or III?

It will be interesting to see how this works out...

[mr x]

I can't comment on the color, but it looks good.

[wortly]

Good job Hogie, that definitely turned out better than I thought it would.

[hogie]

Thanks guys. Brewing with it tonight. Will bring you a sample for analysis Wortly.

[hogie]

Time to do this again for a Munich Dark lager. Just started soaking 650g.

[mr x]

So you were happy with the process and results the first time?

[hogie]

Yeah for sure. The last stuff passed the conversion test and was more towards the III level.

Definitely a more expensive process than buying Caramunich but we Aleanders need to be resourceful with no NGs around.

[hogie]

The latest results. Front to back:

DIY Caramunich (90?), Munich and Crystal 60.

photo.JPG

[hogie]

Also, started with 625g and between loses and shrinkage ended up with 540g. I planned for 20% loss and was only hoping for 500g anyway. I guess this isn't going in the Munich Dark Lager on Thursday. Probably toss it into as ESB recipe in a few weeks.