So I assume that caramunich is caramel munich malt while normal caramel malt it two row. Is this correct? What can I expect from caramunich I? I assume it would just be maltier but still provide sweetness when compared to the regular stuff? I am planning to do an APA with continental malts so I am considering using this but don't want to overdo it.
This is an excellent question. I'm sorry that I don't really have an answer for you, but I look forward to the more knowledgeable minds on the forum chiming in.
I have often substituted crystal 60 for CaraMunich malt in recipes that have Munich malt in them already, like a saison. I haven't felt as though the beers have been missing anything, but that's sort of how I operate, the "keep it simple" method of brewing with a large dose of "RDWHAHB" thrown in.
Thanks for asking the question. Let's hear what the master brewers have to say.