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Old 09-15-2010, 12:19 AM   #1
Fletch78
 
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1: Do they need to be mashed with regular 2 or 6 row in order to convert?

2: Do they go well together? Or do they tend to fight each other for the same spot in the flavor profile?


Thanks!

 
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Old 09-15-2010, 12:24 AM   #3
Malticulous
 
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Honey malt can be steeped. Munich must be mashed. It has high enough DP to convert it's self, although the darker Munichs might need 90 minutes.

The different Munich malts are something I can really enjoy in many different beers. I don't think I'll ever buy an other oz of Honey malt. I don't like it or have a use for it.
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Old 09-15-2010, 12:26 AM   #4
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Is 20L munich considered dark? That's the darkest available to me.

 
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Old 09-15-2010, 12:34 AM   #5
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20L is probably Briess. Briess is not really Munich. Munich is German but anything from Europe is good Munich malt. Briess 20L has a DP of 30--just enough to convert it's self in a normal mash.
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Old 09-15-2010, 01:29 PM   #6
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So, would honey malt be a good choice to add some residual sweetness to a cider/graff? Say, 1# to a 5.5 gallon batch?

 
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