Munich Malt / Cara Malt

[pas8280]

I picked up half a kilo each of Munich Malt and Cara Malt last time i was over in Leyland not really knowing what i was going to do with them Now that i am planning my next brew i was thinking about a summer quaffing ale using just pale malts with Challenger hops and wonderered if i could use either or both of the aforementioned malts in a brew, if so what percentage to the total grain bill would be best and what sort of flavour would they impart having never used either ?

[steve_flack]

You could use either or both of them in a brew although generally I stick to one or the other. They have different flavours with Munich being more 'malty' and caramalt sweeter. I'd to use 7-10% of caramalt in a brew or 10-20% of Munich.

[nobby]

I have just made this beer and only had a small sample and it has the best malt flavour I have ever made.

Brew length 27 Ltrs

Pale Malt 3500 grams 66.7%
Munich Malt 1000 grams 19%
Caramalt 250 grams 4.8%
Crystal Malt 250 grams 4.8%
Torrefied Wheat 250 grams 4.8%

Fuggle 4 % 90 mins 65 grams 70%
Golding 4.3 % 15 mins 28 grams 30%

Yeast WLP005

[raiderman]

You could use either or both of them in a brew although generally I stick to one or the other. They have different flavours with Munich being more 'malty' and caramalt sweeter. I'd to use 7-10% of caramalt in a brew or 10-20% of Munich.

In small quantities I'd agree, nither the cara or the munich will be distinctive. But if as in the recipe you use cara for background body and maltiness in small amounts and a decent amount of munich, the flavour and colour of the munich are sufficient to influence the beer.