Beer Forum

Has anyone had experience with opti-mash? I am trying to do a boch, and like an idiot I didn't look up the diastatic power for Munich malt. First, I have a 5 gallon cooler for a mash tun. So I had to substitute some of the grain for extract. Well, like an idiot I trusted the home brew shop and they suggested to substitute the pilsner. I am concerned with using just Munich malt with a pound and a half of specialty malt. The diactatic power of Munich is around 30 from what I looked up. So my solution was to use some enzymes and opti-mash was an idea. What do you guys think?

Thanks for the help.

What exactly art the specialty malts you're using? You should be OK without the enzymes, since munich malt has enough enzymes to self convert.

Any crystal/caramel, chocolate, and/or black malt called for are already converted.

It has melanoidin and CaraMunich as well as Chocolate and Carmel malts. I know the melanoidin needs to be mashed and assume the CaraMunich as well. It's BCS traditional Bock

The caramunich is a caramel malt, so that's converted. So you would be just mashing the munich and the melanodin malt. I looked on the Weyerman website, and their munich has a DP of 34. You should be fine.