A couple of recipes I'm looking at doing soon call for some munich malt, and I wondered if this is to be steeped, or mashed, or does it matter? Also, what's it used for?
Sounds good, but I will have to look that recipe up again. I think it only listed 1 lb. to 7 lbs pale malt. Seems to be too little IMO.
Since starting AG (and being sick with a sinus infection) I have time to study different malts and recipes.
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