Hello. Just ordered a mill after a long time ordering crushed grain so I'm looking to buy a couple of sacks of base malts. I'd like to use English malt where possible so I was wondering if I can swap English maltster's versions of light Munich for the Weyermann / Best Malz I've been using so far without any noticable impact on my recipes?
Are they drop in replacements or would I need some adjustment? Are they so different that it the beer would be very different? Any thoughts would be most appreciated.
I've also noticed that Belgium produces a version of Munich, but know nothing about it.
English vs. German Munich Malt?
- privatewiddle
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- HTH1975
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Re: English vs. German Munich Malt?
I doubt there is any more variation than you get with various base malts from the different maltsters. I rarely use Munich for anything other than small amounts of the grain bill, so it has less of an impact than if it was the bulk of the grist.
Re: English vs. German Munich Malt?
The british munich i've tried is utterly different. Not to say that they all are, it was what i'd call a specialty malt rather than a base malt.
- privatewiddle
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Re: English vs. German Munich Malt?
Thanks, I've been using it at 5 to 20% so far so I suppose at the lower end of that range it wouldn't make much difference, I'm thinking of making some darker German ales that use a lot of Munich so I think that for those I may stick to German malt if the English version tastes quite different.
- donchiquon
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English vs. German Munich Malt?
I ran into the same issue a while back. The English has a much stronger flavour so you will only need to add 40-50%
Ian
Ian
Ian