Briess Munich Malt?

[mgo737]

So I wanted to buy some Munich malt and was looking at Briess and noticed they have 2 types each of Munich 10L and 20L, one is a named variety and the other just "Munich". Anyone ever use their Bonlander 10L? Thoughts on the Bonlander vs generic 10L?

10L
1. Bonlander Munich Malt 10L
DP 40. 2-Row Munich-style malt. This European-style malt is a full, rich-flavored malt for a clean, malty flavor.
2. Munich Malt 10L
DP 30. Munich-style malt that contributes a very robust, malty flavor when used at 5-15%. Well suited for contributing additional malty flavor in all beer styles.

20L
1. Aromatic (Munich) Malt 20L
DP 40. 2-Row Munich-style malt. This European-style malt is a darker Munich-style malt that develops a very clean, intensely malty flavor. .
2. Munich Malt 20L
DP 20. Munich-style malt that contributes intensely malty flavor and aroma to beers, while adding amber hues. Well suited for contributing additional malty flavor plus warm color in all beer styles.

Thanks...

 

[Apendecto]

I'm interested, too....7 months later.

 

[Judochop]

And now almost 6 months later...

I'd like to hear about people's experience with Briess Munich. Particularly the 20L, which seems crazy dark for a malt style that is typically considered suitable for being the predominant, if not only, malt in a grain bill. I've used it a couple times (Saison and an Amer. Wheat) and both times I've been a little turned off with the beers as they finish on the palate.

But my research was hardly controlled. Both recipes involved some other experimentation (and one a questionable fermentation) so I don't know if it is the Munich 20L that disturbs me, or some other factor.

Has anybody used it at a high proportion in their grain bill to isolate its flavor contribution? Any definitive opinions out there?

 

[Judochop]

Oh, come on. Munich 20L. What gives.

Anyone?

 

[bierhaus15]

Oh, come on. Munich 20L. What gives. Anyone?

Four months late, but it is important for people to know to stay the **** away from this malt. Worst crap I ever put in a beer. Maybe 1-5% of this stuff would be acceptable in a bock, but anything more than that is an invitation for a disgustingly sweet, caramelly-melanoidin train wreck of a beer. I don't know how people can say to use this stuff for up to 80% of your grainbill. Please, for the sake of your beer, don't use this crap. I ruined my dunkel with 15% of this stuff (some ******* at the LHBS mislabeled this stuff as Weyermann munich II) and now I got a damn near undrinkable sweet mess currently lagering.

 

[bh10]

Four months late, but it is important for people to know to stay the **** away from this malt. Worst crap I ever put in a beer. Maybe 1-5% of this stuff would be acceptable in a bock, but anything more than that is an invitation for a disgustingly sweet, caramelly-melanoidin train wreck of a beer. I don't know how people can say to use this stuff for up to 80% of your grainbill. Please, for the sake of your beer, don't use this crap. I ruined my dunkel with 15% of this stuff (some ******* at the LHBS mislabeled this stuff as Weyermann munich II) and now I got a damn near undrinkable sweet mess currently lagering.

It is Briess, but if people want good Munich malt you need to be getting it from a German Malting company.

 

[JonM]

Oddly enough, I just bought a sack of German Munich. Last winter, I made a Munich/Centennial smash. It was just "eh" after three weeks in the bottle by at five weeks plus, it was AMAZING. The flavor from Munich is unique - grainy, nutty, etc. just bought more to do it again. I'd highly recommend a smash with Munich.

 

[bierhaus15]

Weyermann Munich and similar German malts are great stuff. Their Munich II is around 10L. It is the Breiss crap that I hate so much. It's basically a light crystal, rather than a base malt.