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Old 10-17-2012, 03:03 AM   #1
Jan 2008
Syracuse, NY
Posts: 62

So I am planning on making my first lager, a Munich Dunkel. The grain bill is 97% Munich malt. Now I figure I am making a German beer, I should use a German Munich opposed to say one from Breiss (U.S.). My question is what is the difference? I believe the German Munich is slightly lighter, say 8-9L vs 10L. What other differences would I expect to find? And ultimately, is it worth hunting around or ordering online a German Munich if my LHBS only has Breiss?


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Old 10-17-2012, 03:19 AM   #2
Nov 2004
Posts: 2,601
Liked 199 Times on 165 Posts

Domestic Munich malt is more specialty malt than base malt. Use the real deal and you won't be disappointed. BTW those color differences are probably for dark German and light domestic.

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Old 10-17-2012, 03:29 AM   #3
Aug 2008
, New York
Posts: 1,565
Liked 132 Times on 82 Posts

Save yourself the disappointment and stick with a good quality German munich malt. And please, for the love of beer, stay away from those 20-30L "munich" malts.

Cheers from Syracuse.

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