Munich Malt

[RabMaxwell]

Hello all i am making a few scottish ales at the moment & wan't to give Munich a try for extra maltyness.I have never used it before & was thinking of using 15 % is this a good amount.Cheers

[mysterio]

Yeah, it adds a really nice rich bready flavour. 15% is fine, I wouldn't be afraid to start as high as 25% though. I should say i've never tried it in ales but I use large amount in lagers all the time.

[RabMaxwell]

A bready flavour mysterio i thought it would increase the maltyness in a scottish ale does it not increase maltyness.Cheers

[mysterio]

Bready is the best word I can think of. It is malty but not in the kind of toasty/roasty way you get in Scottish ales. If you've ever been to Germany and had a dunkel, that's what it tastes like. Sadly I can't think of a single beer you can buy in the shops where you can really taste the Munich malt. I had a pint of Adnams Old Ale on cask in Glasgow a few weeks ago, to me that had a Munich-y taste.

I would replace some of your Maris Otter or GP or whatever you use and see how you get on, dont replace any of the chocolate malt etc though.

[RabMaxwell]

Cheers Mysterio

[johnmac]

Rab, suggest you start with 25%. 50% Munich in a mild make a nice, smooth malty drink but I thought the same % in a bitter was just wrong - cloying.