I still remember having a superb pint of Dunkelweizen in Munich many (many) years so I'm aiming to try GH's recipe from his Home Brew Beer book.
The recipe calls for "Munich Malt" but I'm a bit befuddled by the number of options for it on MaltMiller...
The full grain bill is:
I wanted to get the order in quick, so I went for the Weyermann Barke stuff (top left) - but as it's almost half the grain bill I hope it's the right stuff.
Also, please can some kind person educate me as to the significance of the word 'crisp' in the description of some of these malts...?
And final bonus question... what the heck is 'Special B' ??? Is it made from breakfast cereal ?
edit: OK I looked it up: "The darkest of the Belgian crystal malts, Dingemans Special B will impart a heavy caramel taste."
Thanks in advance as usual for your tolerance and help
TETB
The recipe calls for "Munich Malt" but I'm a bit befuddled by the number of options for it on MaltMiller...
The full grain bill is:
- Wheat Malt 2.7kg
- Munich Malt 2.3kg
- Caramunich III 300g
- Special B 300g
I wanted to get the order in quick, so I went for the Weyermann Barke stuff (top left) - but as it's almost half the grain bill I hope it's the right stuff.
Also, please can some kind person educate me as to the significance of the word 'crisp' in the description of some of these malts...?
And final bonus question... what the heck is 'Special B' ??? Is it made from breakfast cereal ?
edit: OK I looked it up: "The darkest of the Belgian crystal malts, Dingemans Special B will impart a heavy caramel taste."
Thanks in advance as usual for your tolerance and help
TETB