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Old 09-06-2005, 02:04 PM   #1
Shmohel
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Default Munich vs Cara-Munich

Can someone either explain the difference between these two types of malts, or point me towards a resource that may? My local homebrew shop was out of Munich malt... just wondering what the difference is and if these are totally different or not.

Thanks.

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Old 09-06-2005, 04:52 PM   #2
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Check this out: http://www.briess.com/homebrew/products.shtml

Not a definitive guide, but it's something.

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Old 09-06-2005, 05:24 PM   #3
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Someone correct me if I am wrong...I believe cara adds body and head retention without affecting color or flavor.

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Old 09-06-2005, 06:01 PM   #4
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Carapils did wonders for my last batch and I only used 0.5#.

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Old 09-06-2005, 07:16 PM   #5
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Thanks for the link. I have been looking for some good descriptions of different malts. I have some books, but nothing with to much detail. Am I to understand that the prefix "cara" is short for caramel? Would this mean that this is a style of malting barley? Is the difference between these two malts similar to the difference between Cara-Vienne and Vianna malt? I am searching the web for some good resources on different malts.


For head retention, i usually add a little bit of wheat to my beers.

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Old 11-28-2012, 08:27 PM   #6
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Munich is a base malt and caramunich is a kilned Munich. Because its kilned and lays flat as opposed to being roasted in a drum and turned like crystal grains, its essentially munich on one half, and crystal 120 on the other. For a better explanation start the following video at about 18 minutes in:

http://beersmith.com/blog/2012/03/31...th-podcast-35/

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