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Old 11-24-2011, 05:07 PM   #1
Aug 2011
Chicago, Illinois
Posts: 21

Happy Thanksgiving everyone!

I am looking at doing a AG Cream Stout this weekend. My total grain bill is about 12 pounds with 8 pounds of it being a Munich malt since I want to use it as my base malt.

I never realized how many Munich malts are out there until I started putting together my recipe!

Any suggestions on which Munich to use?

Thanks and CHEERS! ..... Ed

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Old 11-24-2011, 05:23 PM   #2
Dec 2008
Posts: 394
Liked 15 Times on 12 Posts

The Weyermann family knows what they are doing. I'd use Weyermann.

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Old 11-24-2011, 06:24 PM   #3
Oct 2011
Florence, Alabama
Posts: 1,653
Liked 118 Times on 100 Posts

Weyerman makes fantastic malt, good call there. I am also quite fond of Great Western Malting's Munich. (10L) I have used it for 75- 100% of grist in Oktoberfest and Doppelbocks. The resulting beers had a great malt character.

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