Originally Posted by Revvy
No Roasted Grain, NO Roasted Grain, No Roasted Grain
My recipe based on the Chris Colby basic brewing Podcast as well;
1# Caramunich (56 SRM)
8 ounces of Crystal 60l
1.35 ounces of Hallertauer @ 60...
What's the difference between Munich Malt and Caramunich?
I can't find a lot of information about Caramunich. The Brew Wiki says that Caramunich is: "A caramel, copper colored malt used in Belgian ales and German bocks.
" But it doesn't say anything about it's flavor.
Should I add some Caramunich 60L to my original recipe to darken the beer? Or should I replace the munich in my original recipe with Caramunich 60L?