GregInMD
Member
I’m researching to brew my first AG American Amber and see that most of the recipes use varying amounts of Munich and one of the crystal/caramel malts (60L, 80L… to go along with the 2 row pale base.
Some use 1-2# of Munich others 1-2# of caramel. According to BeerSmith 2.0 Munich provides the sweetness and color; crystal provides body, color and head retention.
Are there any benefits to using more of one than the other for a middle of the road amber?
Thanks for the help,
Greg
Homebrewed Astronomer
Some use 1-2# of Munich others 1-2# of caramel. According to BeerSmith 2.0 Munich provides the sweetness and color; crystal provides body, color and head retention.
Are there any benefits to using more of one than the other for a middle of the road amber?
Thanks for the help,
Greg
Homebrewed Astronomer