Munich Light discription please???
I''ve ordered the ingredients for my next 2 brews, one of which is a Rye Blonde. Planned grain bill is
3# Rye malt
2# Light Munich
.5# Crystal 20
.25# Flaked Wheat
I've never used munich before. I understand it can be used as a base-malt, but some websites have it listed as a color malt. Also I see alot of recipes with 1# or so of munich. Is there a chance 2# munich is too much? What is the real flavor profile and strength of Munich malt? As I understand it's a slightly more toasted base malt, bringing in drier maltier character too the party.
Thanks in advance for the input.
"Perhaps wisdom for me is understanding how truely small I am, and that there is no smug self centered moment of clarity when there is so much more to learn" Anthony Bourdain