I've never brewed with munich malt, and am planning on doing so possibly next week once I'm back from Moncton. I know that it will add to the maltyness of the beer, which I want, but how much should I use (say as a grain bill percentage) to have an impact?
I know I can use up to 100% munich as a my base grain but I only have a limited amount of pounds, so I'd like to stretch it to at least 3 or 4 batches minimum. Would 10 or 20% of the grain bill have a good impact on the maltyness assuming I'm using mostly 2-row? ... maybe a bit of crystal or another specialty grain in there as well I'd assume.
I'm thinkin I have 10 pounds of light and 10 pounds of dark munich malt. Just thinkin of adding some to a standard ale, nothing too bitter.
I notice an impact at about 5% of the grain bill, but I often combine it with Vienna.
I used one pound (9.5%) in my fall ale, 9# of 2-row and half a pound c40 - I noticed a substantial difference between that and the LSA recipe - a lot more malty (nice) - although we did devour it quite soon after kegging - I expect it would have mellowed out after a few weeks...
I have 2# in the Rhymun ale as well - I think its noticable but it mixes nice with Caramunich and Rye... that's almost 18%... from the recipes I've seen, Munich seems to be used most commonly in the 0.5 to 2 or 3 # range...
Ah niceee. I notice that the light munich and dark munich that I ordered look nearly the same colour. Not a whole lot of difference. You can really tell the difference between light and dark crystal malts, but I found it strange that light and dark munich appeared to be alomost the same colour.
Is there much difference between the two when it comes to colour and flavour?
I've been wondering the same thing myself - haven't used the dark yet, but soon!
The stuff I'm using is the light stuff, I assume. It doesn't actually specify light/dark (hell/dunkel) on the bag.
The Weyermann Munich we get is listed as Type I or Type II (light or dark I think...)