Short answer: no
But if it is a style that can handle extra maltiness, ok.
Let's say, hypothetically speaking, you HAD to brew a recipe that called for Crystal whatever, but that there was NO crystal whatever available. Would you try using some version of CaraMunich as a replacement?
I never really put much thought into it because I always assumed they let the malts fully convert in husk, as they do all crystal malts, then kilned them to the same temps they would vienna or munich. Basically just made the same way as vienna or munich but allowing all the starch to convert to sugar first. Now you have me thinking it might not be that simple, I would be very curious to know how it is actually done.Frankly, I haven't the foggiest notion how maltsters produce Caravienne and Caramunich. I was always under the impression Vienna and Munich malts were pale malts processed differently during kilning. At the same time, I was under the impression Caramalts of all types are made from green malt. As Munich malt isn't Munich malt until long after it's no longer green malt, I get confused. In other words, I don't know how they get from point A to point B.
.....You are right. “Cara” means that these products are caramel or roasted malts (Carafa® & Carafa® special) produced in roasting drums. Caramel malts are produced from green malt (directly after germination) in special designed roasting drums.....
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