Cara munich malt?

[Eightball]

Hi

I have a recipe that calls for cara munich malt, but when I look the seems to be 3 different types? Does anyone know which I should use? I will type the recipe below:-


Belgian Abbey
9.3 lbs Northwestern Gold
I am planning on using this: http://themaltmiller.co.uk/index.php?_a ... oductId=67
10 oz CaraMunich malt
2 oz Mount Hood
0.5 oz Hersbrucker
Wyeast 1214

Ian

 

[zgoda]

I or II. But I wouldn't bother and use just regular crystal or any other caramel malt rated at 100 - 130 EBC.

 

[Eightball]

Really? I have Crystal already.... What is this malt doing in this instance, is it merely the colour?

 

[Eightball]

And do you think the malt extract I have substituted is the best to use, or would there be something better suited to the style?

 

[markmark]

I personally wouldn't regard crystal as a substitute for munich.
The munichs give a rich and sometimes exaggerated maltiness (depending on quantity used), where to my palette the crystals give caramel and toffee notes.

 

[RobWalker]

I've made two beers with Caramunich and it's really good. it gives your beer a big profile with just 250g and pale malt.

you can sub crystal, but with that recipe i'd try and get proper caramalt. it'd sit lovely in a belgian beer.

 

[Eightball]

Ok, so I'll get cara Munich type II, but what do you reckon about the extract? Is what I have gone for the best for a Belgian?

 

[RobWalker]

It's just pale malt so any pale malt is fine :thumb:

 

[clibit]

Def get the Caramunich, it's a German crystal malt but it's got a different character. And it's good.

 

[zgoda]

Did not get any distinctive flavour from caramunich compared to other continental caramel malts, like Castle Malting caragold or DMG cara 130.

 

[Farmbrew]

Caramunich isnt a munich malt it's a caramel malt I.e. it never was a munich malt. As has been discussed it's not as roasted as crystal malts. So substituting crystal malt rather than another caramel malt may give you a flavour profile you wouldnt want.