Question about Munich malt

[turkeyjerky214]

I'm planning my next few brews (might even attempt a double brew day this sunday), and it reminded me of a question I've had for a while that I keep forgetting to ask.

Whenever I'm looking for Munich malt, I always see Light Munich, Munich 10, Munich 20, Munich 30, etc. From reading descriptions, when it calls for Munich, I'm assuming that Munich 10 would be what I want.

Also, while I'm on this subject, is there a difference between Caramel 60 and Crystal 60? Again from what I've read, I'm guessing that Crystal 60 is from 2-row and Caramel 60 is from Munich malt.

[RobertHSmith]

most recipies munich = munich 10

From what I know...carmel is crystal malt. This is different than say a, vienna or munich malt. carmel/crystal malt is greeen malt that has been roasted at temperatures that cause saccharification, starches in the green malt converted to sugars. The darker versions are left in longer, carmelizing the sugar, like you would if you carmelized your steak on the grill, potatoes in a pan, etc...

someone let me know if I'm completely wrong on this.

[siwelwerd]

Whenever I'm looking for Munich malt, I always see Light Munich, Munich 10, Munich 20, Munich 30, etc. From reading descriptions, when it calls for Munich, I'm assuming that Munich 10 would be what I want.

Well, it depends on what you want. The darker kilned Munichs will have more intense flavors. Generally what most people refer to, if they don't specify, is something in the 7-10 range.

Also, while I'm on this subject, is there a difference between Caramel 60 and Crystal 60? Again from what I've read, I'm guessing that Crystal 60 is from 2-row and Caramel 60 is from Munich malt.

Caramel and Crystal are pretty much interchangeable words. 2-row is a variety of barley; malts labeled as "two-row" are very lightly kilned, whereas Munich malts, while made from two-row barley (usually), are kilned darker. To confuse things even more, Caramunich is a trademark of Weyermann for a couple of their crystal malt products.

[turkeyjerky214]

Okay, so I was 1 for 2 on guesses.

I think what's confusing me the most is I'm looking at the listing Kent has for malts in stock, and I see:

Crystal 40L - 2 Row
Crystal 60L - 2 Row

Crystal Malt I (45L)
Crystal Malt II (65L)
Dark Crystal Malt I (85L)
Dark Crystal Malt (120L)

and then

Caramel Amber 30
Caramel Munich 40
Caramel Munich 60
Caramel Munich 80
Caramel Munich 120

Is there a difference between the Crystal and Caramel Munich? I need some Crystal 80, but the only things close to that are the Dark Crystal I (85L) and the Caramel Munich 80.

[Witch Doctor Dale]

I'd go with the dark crystal I, myself. What are you trying to brew as this might make a difference in what you choose.

[RobertHSmith]

What are you going to brew?

When I first started brewing, I used C60 in a lot of beers.

[siwelwerd]

There are differences. The easiest thing to do is to look up the country of origin--I believe your first category is American (Briess probably), the second is English (TF?), and the last is Belgian (MFB I think?). Kent can tell you for sure. If you are using it for American beers, go with the American. For English beers, the Thomas Fawcett stuff is great. The MFB malts are great for your continental lagers and Belgians. You can substitute each of these in a pinch, but there will be subtle differences.

I have a 5 lb bag of the Dark Crystal I if you want to try it in a beer before buying the large bag. Like Dale, I brew a fair number of English Ales so that's what I keep around.

[turkeyjerky214]

I believe your first category is American (Briess probably), the second is English (TF?), and the last is Belgian (MFB I think?). Kent can tell you for sure.

Spot on.

I need the c60 and c80 for an Amber Ale.

I appreciate the offer, Drew, but I think since I'll be using an American c60, I'll stick with an American c80.

[RobertHSmith]

I use C60 and C80 in my english stouts/porters with excelent results.

I usually keep a 5# bag of those around.

I've also recently been using C120, C140 and darker to see what they're like.

[Witch Doctor Dale]

I like to add about 5% of the C135 to my bitters. It works out perfect!

[siwelwerd]

I like to add about 5% of the C135 to my bitters. It works out perfect!

+1. That's the only crystal addition I make to my Premium/Ordinary bitters.

[OldTree]

So, who is going to do a crystal/caramel/cara* tech topic?

And then, who is going to do a Vienna/Munich*/Aromatic tech topic?

Cheers,
Augie