Stuster
Big mash up
- Joined
- 16/4/05
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So after a little prompting from a few people, I've started a new 'Style of the Week' thread, this time looking at grains. I thought we could look generally at Munich malts this week.
So what sort of beers do you use it for? What percentage do you use? Have you a favourite brand you like? Is Weyermann worth that much more than JW for example? Is there a sweet spot for mashing this malt? Have you used it for partials and how did that go? Are there any times it hasn't worked for you in a beer? And what commercial examples would you recommend to give somebody a real feel for what this malt can give a beer?
Anyway, here's some basic info on this malt from Home Brewing Wiki.
And from Wikipedia.
So tell us all you know so we can make some malty beers. :icon_drunk:
So what sort of beers do you use it for? What percentage do you use? Have you a favourite brand you like? Is Weyermann worth that much more than JW for example? Is there a sweet spot for mashing this malt? Have you used it for partials and how did that go? Are there any times it hasn't worked for you in a beer? And what commercial examples would you recommend to give somebody a real feel for what this malt can give a beer?
Anyway, here's some basic info on this malt from Home Brewing Wiki.
Munich Malt has a malty sweet flavor characteristic and adds a reddish amber color to the beer. It has enough diastic power to convert itself, but needs help from another malt, such as 2-row malt, to convert other grains.
And from Wikipedia.
Munich malt
Munich malt is used as the base malt of the bock beer style, especially doppelbock, and appears in dunkel lager in smaller quantities. While a darker grain, it has sufficient diastatic power to self-convert, despite being kilned at temperatures around 115 C. ASBC 4-6/EBC 10-15, DP 40 Lintner.
So tell us all you know so we can make some malty beers. :icon_drunk: