Munich Malt

[robbarwell]

Hi All,

Ive never really used Munich Malt, what benefits do you get when brewing a pale?

[Beer O'Clock]

Slight colour effect and a maltier flavour.

[WishboneBrewery]

in larger amounts it will contribute some good red colouring.

[koomber]

You need to be careful and check which Munich you get as I'm sure the Tom Fawcett stuff is significantly different to the Weyerman's.

That being said, I've used 100% of the German stuff to make a Scotch Ale. Was very tasty.

[raiderman]

It shifts the colour towards golden and ups the maltiness a little, but in a nice way, not an aggressive way. I use a killo with 4-5kg of pale malt.

[zgoda]

Dark Munich malt imparts unpleasant grassy flavour if used in larger quantities. I'd say 500 gms is safe for 23 ltr but 1 kg is not. This fades with time leaving super malty beer, but I've had bock that was hardly drinkable after 8 months.

[Ben711200]

I was going to start a new topic but thought I'd add it here instead..

I've made a couple beers recently that used Munich. One as 40% of the grain bill and one as about 16%. Both of these beers have ended up with a taste I'm not too keen on and I'm wondering if it is the Munich that's done it. Sort of a raw, grainy, bready flavour. Almost nutty, but not in a pleasant way.

I used different strains of yeast and they were different recipes. I'd be grateful if someone could advise whether what I'm tasting is likely to be the Munich? If so, I'll leave it out of future recipes.

[6470zzy]

wondering if it is the Munich that's done it. Sort of a raw, grainy, bready flavour. Almost nutty, but not in a pleasant way.

I frequently use Weyermann Light Munich and I would characterise its contributions to be ones of nuttiness and very full malt taste and aroma. For me these are welcome additions that assist in the playing off of the high alpha acid hops

Cheers

[Clibit]

I've used UK Munich malt at around 10% of grist and it adds a bit of malty smoothness and is a bit darker than MO so will darken a pale ale a little. Use it where you want to up the malt flavour. I will be trying a higher % at some point. Not used Weyerman Munich I or II, but they are both different from the UK version, and from each other, I believe.

[Ben711200]

It was UK Munich that I have been using (Don't know who supplies it to The Malt Miller, but it was that stuff).

I think I know what I've done. When I think 'more malty', I think, possibly incorrectly, of chewy toffee flavours from crystal malts, whereas I guess this is an 'exaggerated' base malt and what I've done is create a couple very unbalanced beers that would have been much improved by a bigger hop hit.

Thanks for the help, gents. Learning all the time!