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Old 07-03-2008, 02:31 PM   #1
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Default Grain Substitutions ?

I have a recipe for an Altbier that calls for 1 1/2 lbs. of Munich malt, but I only have 1 lb. on hand. However, I DO have some extra CaraMunich. Can I sustitute 1/2 lb. for the remaining Munich malt ?
I'm taking a wild shot in the dark, but I am assuming, by it's name, that the CaraMunich will be almost the same, but give it more of a caramel taste and color ?


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Old 07-03-2008, 02:40 PM   #2
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Weyermann Caramunich. Available in three different color ranges, 43L, 46L and 57L. Recommended for Oktoberfest, bocks, porters, stout, red and brown ales. use 5-10% for dark beers, 1-5% in lighter styles.

That is from Northern's website. I do not think you can interchange them. Post the recipe and someone can help you tweak it some.


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Old 07-03-2008, 02:53 PM   #3
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In equal amounts of Munich and CaraMunich, CaraMunich will much more color and in the "red" range. CaraMunich will also inhance the body of the beer and impart more caramel flavor.

Not a real substitution, but it shouldn't make an undrinkable beer by any means. May be towards the high end of the SRM range for style.

Post the recipe and someone will chime in.
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Old 07-03-2008, 02:57 PM   #4
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I am just my first batch into 1 of 3 bags of Munich. From my initial impression of Munich I'd think a Biscuit or Toasted malt might be a reasonable substitution flavor wise.
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Old 07-03-2008, 04:28 PM   #5
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Ok, here's the recipe :

6 lbs. Pilsen Light LME (I am using a pale LME)
1.5 lbs Munich Malt (As I stated earlier, I have 1 lb on hand)
1 lb. Caramel Matl 60L
1/4 lb. Carapils Malt
Irish Moss
Perle Hops-bittering
Spalt/Saaz Hops-flavoring and aroma
Dusseldorf Alt yeast

I have on hand :
Pilsner,Carahell,Pale Ale,Vienna,CaraMunich,Carafa1&2,Carapils, and Carafoam malts (on the lighter side)

Any help in tweaking would be GREATLY appreciated !
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Old 07-03-2008, 04:37 PM   #6
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Make up the rest of the Munich with Vienna. Much closer than CaraMunich, IMO. You've already got a pound of Caramel 60 in there; adding a half-pound of CaraMunic will throw you over the sweet, caremelly edge.

What you're after with Munich is bready, toasty flavors and aromas. Vienna provides those also, but with less assertion. In fact, if you can squeeze it into your grist, you might want to think about increasing the Vienna from the half pound it takes to make up the Munich to a full pound. Your choice.

Cheers,

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Old 07-03-2008, 05:11 PM   #7
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Quote:
Originally Posted by BobNQ3X View Post
Make up the rest of the Munich with Vienna. Much closer than CaraMunich, IMO. You've already got a pound of Caramel 60 in there; adding a half-pound of CaraMunic will throw you over the sweet, caremelly edge.

What you're after with Munich is bready, toasty flavors and aromas. Vienna provides those also, but with less assertion. In fact, if you can squeeze it into your grist, you might want to think about increasing the Vienna from the half pound it takes to make up the Munich to a full pound. Your choice.

Cheers,

Bob
this is sound advice
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Old 07-03-2008, 05:14 PM   #8
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Quote:
Originally Posted by BobNQ3X View Post
Make up the rest of the Munich with Vienna. Much closer than CaraMunich, IMO. You've already got a pound of Caramel 60 in there; adding a half-pound of CaraMunic will throw you over the sweet, caremelly edge.

What you're after with Munich is bready, toasty flavors and aromas. Vienna provides those also, but with less assertion. In fact, if you can squeeze it into your grist, you might want to think about increasing the Vienna from the half pound it takes to make up the Munich to a full pound. Your choice.

Cheers,

Bob
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this is sound advice
Agreed

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Old 07-03-2008, 06:42 PM   #9
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Thanks for the help. I'll go with the Vienna. I'll decide at brew time how much to use.


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