Complex Grain Bill with Extract...waste of time?

[JRR]

How about this for the extract + steeping grains?

6.5 lbs Light DME
3.0 lbs Maris Otter Pale Ale Malt
3.5 oz Munich Malt
3.0 oz Crystal Malt 60°L
1.5 oz Cara 8 - Caramel Malt
1.5 oz Melanoidin Malt
0.5 oz Wheat Flaked

0.5 oz Magnum (13.0%) - added during boil, boiled 75.0 min
0.75 oz Columbus (15.0%) - added during boil, boiled 75.0 min
2.0 oz Cascade (5.6%) - added during boil, boiled 0.0 min
1.0 oz Cascade (5.6%) - added dry to secondary fermenter
1.0 oz Columbus (15.0%) - added dry to secondary fermenter
1.2 oz Centennial (10.0%) - added dry to secondary fermenter

[thatguy314]

Ok, I'll buy that. My simple recipes so far have been very satisfying and not lacking in complexity. So, how would any of you simplify this thing?

+1 on that

1 base malt (MO) 13.5lbs
one mellanoidin rich malt (munich II?) to the total 1/4 lbs
1 crystal malt (60) 1/4 lbs

I don't think 1/2 an oz of wheat will do anything

That's where I would start. It would also save me $ from buying a million specialty grains.

[TheDarkSide]

Don't you need to mash MO and Munich, rather than just steeping it?

[Dirk McLargeHuge]

I think you can steep Munich for color. You need to mash 2 row and Marris Otter. I would get an English malt extract for Marris Otter.

[thatguy314]

Muntons light would be a good extract.

I'd minimash the munich with a little MO. Munich will convert itself if its the only thing, but you have crystal in there, so I'd just toss a pound or so of MO to make sure everything converts well. Then you'll see how easy it is, and just do that from now on.

[Elbone]

You can't steep Munich (base malt) or flaked wheat (pre-gelatinized, yes, but still not converted) without it dumping a bunch of unconverted starch into your beer. These will need to be converted. (you might accidentally convert these while steeping, but why not plan for it and control it?)

As recommended above, you not only should but you really must do a mini-mash on this one. It's not hard. It's really just like steeping, only you need some base malt for enzymes, you need to keep your water:grain ratio between 1 and 2 qts/lb, and you need to hold the temperature between 150F and 160F for an hour or so. I'd probably do an iodine test to check for conversion too, til I got the hang of it. Once you see how easy this is, you'll be one step further towards all-grain brewing.

[Billy Klubb]

I've been using Cooper's Light LME lately. I'm a fan of Muntons as well.

[Old_Skool]

How about this for the extract + steeping grains?

6.5 lbs Light DME
3.0 lbs Maris Otter Pale Ale Malt
3.5 oz Munich Malt
3.0 oz Crystal Malt 60°L
1.5 oz Cara 8 - Caramel Malt
1.5 oz Melanoidin Malt
0.5 oz Wheat Flaked

0.5 oz Magnum (13.0%) - added during boil, boiled 75.0 min
0.75 oz Columbus (15.0%) - added during boil, boiled 75.0 min
2.0 oz Cascade (5.6%) - added during boil, boiled 0.0 min
1.0 oz Cascade (5.6%) - added dry to secondary fermenter
1.0 oz Columbus (15.0%) - added dry to secondary fermenter
1.2 oz Centennial (10.0%) - added dry to secondary fermenter

So IMHO using 1.5oz of melanoiden is really not effective same with the caraB or 3oz crystal all these little amounts just get lost in the mix. If you have some real dark - bitter grains like Black Patent then maybe a 1.5 - 2oz might be a real choice. Looks like a kitchen sink recipe --- what is the focus of the style or idea.

Also agree that any unconverted grains (maris pale otter) must be mashed --- and for partial mashing 3lbs is a goodly amount of grain to mash properly. I again reference JZ and Palmers book "Brewing Classic Styles" --- the recipes are very focused and fairly simple. Yet they are all award winners.