Golddiggie
Well-Known Member
I've been noticing a trend lately with lots of recipes coming up using Munich malt. Recipes like porters, barley wines, IPA's, and others that really don't use it (normally).
Looking into the malt a bit comes up with: "Primarily used for Dark German Lagers (Bock, Schwarzbier, Oktoberfest)." I'm seeing it in recipes that are NOT German lagers (of any shade).
So why are so many (it seems) using this malt? Especially in styles that don't fall under the categories you would expect to find it in. While I've seen it also described as adding malt character, you can easily (IMO/IME) do that in/with the mash and/or by proper yeast selection. I see using Munich for this as a cop-out/cheat. Or looking to get an end result by using the easiest method. IMO, the easy way is very rarely the better/best way. At least when it comes to recipe formulation and mashing.
Hate me if you like, but that's my take on it.
Looking into the malt a bit comes up with: "Primarily used for Dark German Lagers (Bock, Schwarzbier, Oktoberfest)." I'm seeing it in recipes that are NOT German lagers (of any shade).
So why are so many (it seems) using this malt? Especially in styles that don't fall under the categories you would expect to find it in. While I've seen it also described as adding malt character, you can easily (IMO/IME) do that in/with the mash and/or by proper yeast selection. I see using Munich for this as a cop-out/cheat. Or looking to get an end result by using the easiest method. IMO, the easy way is very rarely the better/best way. At least when it comes to recipe formulation and mashing.
Hate me if you like, but that's my take on it.