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Old 02-28-2008, 04:30 AM   #1
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Default caramunich subsitute ?

I want to do the Belgium Pale Ale out of Jamil's recipe book as my second AG. It requires .75lbs of caramunich. My LBS doesn't have any caramunich. They are recommending crystal as a substitute. Is caramunich vital to a Belgium Pale? Are there any better substitutes I could consider?

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Old 02-28-2008, 05:11 AM   #2
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CaraMunich is a crystal malt and you should be able to substitute with a crystal/carmel malt. But I don't know which color.

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Old 02-28-2008, 01:58 PM   #3
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If you listen to the podcast episode where he discusses that belgian pale ale recipe, IIRC he does indicate that the caramunich is important.

When I brewed that beer, I was in a similar situation (no caramunich locally) so I held off on brewing it until I got my hands on some.

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Old 02-28-2008, 02:05 PM   #4
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I have the same problem, I'm going to be doing Jamil's recipe either this weekend or next, and my LHBS doesn't have Caramunich either. I know it's not the same without the Caramunich, but I figured I'd sub 1/2 pound crystal 60 (the caramunich is 56 L) and bump up the munich to 1 pound.

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Old 02-28-2008, 02:06 PM   #5
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I always assumed that, like carapils, caramunich was a dextrin malt. Is this incorrect?

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Old 02-28-2008, 02:08 PM   #6
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Yup. It's a crystal malt. Of course, crystal malts also contribute non-fermentable sugars like a carapils/dextrine malt, but they're actually SWEET sugars, not (effectively) flavorless dextrines.

EDIT: I think the "cara-" prefix is a brand name, is it not?

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Old 02-28-2008, 02:08 PM   #7
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From what I'm reading, it's essentially a belgian crystal malt. Is that pretty much it?

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Old 02-28-2008, 02:11 PM   #8
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Reading some more, I'm thinking instead of 0.75 lbs. of Caramunich, maybe 0.5 lbs. crystal 60 and 0.5 lbs. of aromatic malt. I figure the crystal will give the sweetness and the aromatic the malt aroma that caramunich imparts.

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Old 02-28-2008, 02:13 PM   #9
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Quote:
Originally Posted by Professor Frink
From what I'm reading, it's essentially a belgian crystal malt. Is that pretty much it?
That's what I thought. I'm sure you coould sub a crystal malt that is close in color and properties. But I would try to stick to a Belgian or German or UK crystal malt that would closely resemble the caramunich.
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Old 02-28-2008, 05:01 PM   #10
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Thanks for the input guys. Not sure what to do. I like Professor Frinks idea of crystal and aromatic. I think I will just go to the HBS, taste a few crystal/aromatic malts, and pick one I like.

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