Author Topic: Using Munich Malt  (Read 7014 times)

Offline narvin

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Re: Using Munich Malt
« Reply #15 on: December 10, 2010, 11:44:53 AM »
The only readily available dark Munich that is close to 20L is Durst Dark Munich, and that is a different entity altogether.

 I think what Gordon is saying is that if you're using a light Munich (for example, Weyermann Munich Type I or Best Malz Light Munich), you're only using a 6L Munich.  Try Weyermann Type II or Best Malz Dark Munich to get an 8-10L Munich malt.
« Last Edit: December 10, 2010, 03:02:37 PM by narvin »
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Offline narvin

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Re: Using Munich Malt
« Reply #16 on: December 10, 2010, 11:50:06 AM »
Gordon, what colors do you use to distinguish dark and light Munich?  I've always considered dark to be about 10L.  I tried some 20L Munich in a dunkel once, but it was just downright strange.

Dito. I think I'm done using Best Malz Dark Munich for more than 50% in my grist.

Kai

Interesting to hear you say that.  It seems like it's always fermented well for me, IIRC.  we'll see, though.  I have an alt made with about 80% Best dark Munich going right now.  I'll be curious to see what kind if FG I get.

I've only used Best Malz Dark Munich up to 80% of the grist, but I got great attenuation in that beer.  As far as I know, it's only 10 L, and I haven't had anything close to strange flavors from that like from using a 20L Munich at that high a percentage.
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Offline hopfenundmalz

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Re: Using Munich Malt
« Reply #17 on: December 10, 2010, 12:05:25 PM »
Thanks Kai.  The reason I have the Durst Munich coming is that I can pick it up for less than 2/3 the price of the Weyermann's.

Might have to get some of the Weyermann's next time.
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Offline gordonstrong

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Re: Using Munich Malt
« Reply #18 on: December 10, 2010, 12:06:47 PM »
I use Durst Munich as my house "light Munich".  I like it, but it's not going to give those super malty flavors that you find in the best imported German lagers.  I use Durst pils, vienna, munich and wheat, so I'm fairly happy with their performance.  I normally throw in a short (10 min) 131F rest to make sure I get good clarity, but that's about it.

I sometimes use Aromatic and Melanoidin malt too, but never for a large part of the grist.  Not the same flavor as dark Munich.
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Offline denny

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Re: Using Munich Malt
« Reply #19 on: December 10, 2010, 12:22:55 PM »
This has turned into a Munich malt discussion, so I have a question.  What is the opinion on Dusrt Munich malt?  I have a bag ordered for pick up at the club meeting tonight.   The price is hard to beat, and no shipping.

I think it's very good.  I switched to Best Munich due to a slight preference for the flavor.  To date, I haven't noticed the fermentability issues Kai mentions, but I may have just jinxed myself!  I used Weyermann pils and Munich for many years, but found I prefer the flavor of both Durst and Best to Weyermann.  YMMV.
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Offline johnf

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Re: Using Munich Malt
« Reply #20 on: December 10, 2010, 12:52:21 PM »
I think Kai's fermentability issues were ostensibly due to an enzymatically weak mash so you wouldn't expect to see the issues in a beer using a portion of it especially if the rest is something enzymatically rich like pilsner.

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Re: Using Munich Malt
« Reply #21 on: December 10, 2010, 01:21:31 PM »
I have a hard time getting durst but have access to Franco-Belges and Weyermann.  I've been using the Franco dark munich lately and really like the flavor, no issues using 50%.  It's usually about 11.5L but this last batch is about 14L.  just thought i'd thow that in there.  cheers

Offline Kaiser

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Re: Using Munich Malt
« Reply #22 on: December 10, 2010, 03:00:23 PM »
I used the FB light Munich this year and didn't care much about the flavor when used as 100% of the grist. I thought it was way too toasty. It aged out after a while but I never really liked these beers as much as I liked others. But I can't compare with a 100% Weyermann Munich I or BM light Munich beer.

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Re: Using Munich Malt
« Reply #23 on: December 10, 2010, 05:55:58 PM »
The ones I use is the Munich II from Weyermann. It is listed with 20-25 EBC which is about 8 L. Many other  maltsters sell light Munich malt that has the same color.

Wouldn't 20-25 EBC be ~10-12 L? That would be more typical for dark Munich. Light Munich seems to be in the 6-9 L range.
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Offline tom

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Re: Using Munich Malt
« Reply #24 on: December 10, 2010, 10:21:03 PM »
All of the maltsters have different light and dark Munich malts. I keep trying to get folks to post the maltster and L so we can all be on the same page.
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beveragebob

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Re: Using Munich Malt
« Reply #25 on: December 11, 2010, 12:39:58 AM »
I've had pretty good luck with  Gambrinus products. They make an 9L and a 30L Munich that is quite consistent. I absolutely love their Honey Malt used in small percentages on some styles.
« Last Edit: December 11, 2010, 08:55:35 AM by beveragebob »

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Re: Using Munich Malt
« Reply #26 on: December 13, 2010, 04:50:00 PM »
I used the FB light Munich this year and didn't care much about the flavor when used as 100% of the grist. I thought it was way too toasty. It aged out after a while but I never really liked these beers as much as I liked others. But I can't compare with a 100% Weyermann Munich I or BM light Munich beer.

Kai

ok I will have to give the BM light munich a try. looks like they also have a 10-12L dark munich, do you have any experience with it?

Offline blatz

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Re: Using Munich Malt
« Reply #27 on: December 13, 2010, 06:05:06 PM »
I used the FB light Munich this year and didn't care much about the flavor when used as 100% of the grist. I thought it was way too toasty. It aged out after a while but I never really liked these beers as much as I liked others. But I can't compare with a 100% Weyermann Munich I or BM light Munich beer.

Kai

ok I will have to give the BM light munich a try. looks like they also have a 10-12L dark munich, do you have any experience with it?

ummm...check the first page of this thread  ;)

FWIW, I am huge Best Malz fan and typically prefer that over anything else, but I think Weyermann takes the cake on Dark Munich.  More research is needed.
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Offline Kaiser

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Re: Using Munich Malt
« Reply #28 on: December 13, 2010, 07:26:59 PM »
ok I will have to give the BM light munich a try. looks like they also have a 10-12L dark munich, do you have any experience with it?

No I don't and probably won't for a while. I just ordered myself a bag of Weyermann Munich II. Looks like the price went down. It's "just" $56 now. The price for Weyermann used to be in the 60s.

Kai

Offline bluesman

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Re: Using Munich Malt
« Reply #29 on: December 13, 2010, 07:34:06 PM »
No I don't and probably won't for a while. I just ordered myself a bag of Weyermann Munich II. Looks like the price went down. It's "just" $56 now. The price for Weyermann used to be in the 60s.
Kai

Where did you order it from. That sounds like a good price. I'm thinking about ordering a bag as well.
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