In a Beersmith article I just read about converting grain recipes to extracts, it mentions that Munich Malts should not be steeped. Two questions:
What happens if I do?
What would be a good extract alternative considering Munich Malt is a specialty grain in the recipe at 1.5# (11%)
Thanks for the help.
What happens if I do?
What would be a good extract alternative considering Munich Malt is a specialty grain in the recipe at 1.5# (11%)
Thanks for the help.