Happy Thanksgiving everyone!
I am looking at doing a AG Cream Stout this weekend. My total grain bill is about 12 pounds with 8 pounds of it being a Munich malt since I want to use it as my base malt.
I never realized how many Munich malts are out there until I started putting together my recipe!
Any suggestions on which Munich to use?
Thanks and CHEERS! ..... Ed
The Weyermann family knows what they are doing. I'd use Weyermann.
Weyerman makes fantastic malt, good call there. I am also quite fond of Great Western Malting's Munich. (10L) I have used it for 75- 100% of grist in Oktoberfest and Doppelbocks. The resulting beers had a great malt character.