Zephyr259
Landlord.
Hi folks,
I'm going to be using some munich malt soon but there seems to be some variation.
The German stuff from Weyermann comes in type 1 - EBC 12 - 18 and type 2 - EBC 20 - 25.
Crisp do a light at EBC 15 - 25 which is like the German dark and they do their own dark at EBC 40 - 50 which gets compared to a melanoidin by comparison charts.
Crisps data sheets say the dark can be used 5 - 15 % in malty beers (10 - 20% for the light) and up to 50% for bocks etc.
I was doing some colour checking of recipes and Crisps dark seems to get me closer but I'm concerned that it's more of an aromatic/melanoidin malt than an actual base malt. So I thought I'd ask if anyone has experience with these malts at all?
The spring beer I mad from GH's book had 500g munich in it, I got it from the LHBS and it was rated at 20L which mean it'd be the same as Crisp's dark. That beer attenuated way more than it should have (86% with a scottish yeast with average 70% mashed at 66C) and I wouldn't say it's particularly malty, but then the galaxy hops are probably smothering it a bit.
Thanks
I'm going to be using some munich malt soon but there seems to be some variation.
The German stuff from Weyermann comes in type 1 - EBC 12 - 18 and type 2 - EBC 20 - 25.
Crisp do a light at EBC 15 - 25 which is like the German dark and they do their own dark at EBC 40 - 50 which gets compared to a melanoidin by comparison charts.
Crisps data sheets say the dark can be used 5 - 15 % in malty beers (10 - 20% for the light) and up to 50% for bocks etc.
I was doing some colour checking of recipes and Crisps dark seems to get me closer but I'm concerned that it's more of an aromatic/melanoidin malt than an actual base malt. So I thought I'd ask if anyone has experience with these malts at all?
The spring beer I mad from GH's book had 500g munich in it, I got it from the LHBS and it was rated at 20L which mean it'd be the same as Crisp's dark. That beer attenuated way more than it should have (86% with a scottish yeast with average 70% mashed at 66C) and I wouldn't say it's particularly malty, but then the galaxy hops are probably smothering it a bit.
Thanks
