English vs. German Munich Malt?

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privatewiddle
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English vs. German Munich Malt?

Post by privatewiddle » Thu May 24, 2018 1:57 pm

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.

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HTH1975
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Re: English vs. German Munich Malt?

Post by HTH1975 » Thu May 24, 2018 5:41 pm

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.

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Hanglow
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Re: English vs. German Munich Malt?

Post by Hanglow » Thu May 24, 2018 7:32 pm

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.

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privatewiddle
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Re: English vs. German Munich Malt?

Post by privatewiddle » Fri May 25, 2018 3:19 pm

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.

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donchiquon
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English vs. German Munich Malt?

Post by donchiquon » Fri May 25, 2018 11:07 pm

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%


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