I am looking to make an extract version of a recipe that calls for 50% Munich Malt and 50% Crystal Malt. It is my understanding that I cannot use Munich for extract brewing.
What grain or combination of grains could I steep to substitute for the Munich? Or maybe I am just completely wrong and can use Munich to steep
Thanks
What grain or combination of grains could I steep to substitute for the Munich? Or maybe I am just completely wrong and can use Munich to steep
Thanks