Ok. So here’s another reason I should just go all grain…
I don’t know how great Munich malt extract is. It seems the brands that produce Munich malt extract mix it with a base malt. None of the descriptions I read stated that they were 100% Munich malt.
They cut it with some percentage of base malt, which is good…I guess…if you just want to brew with one type of malt extract and it happens to be Munich.
I want to brew with both Pilsner and Munich malts…and if I go back to extract, I am at the mercy of the maltster.
Here’s a good example for beginners. When a more experienced brewer says that you have less control of your malt profile using extracts, this situation is what they mean.
I think I can make a better Maibock with an all grain bill than extract. More to ponder.
Señor Brew™
Do it. All grain, I mean.
Aaron
My HBS doesn’t carry any Munich extracts, but I’d be surprised if most of them weren’t cut with Pilsner malt as it is.
Still, unless you’re concerned about your all-grain procedures, I wouldn’t bother.