2 row plus munich vs pale ale malt

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jubelale

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Any opinions on the similarities of adding Munich malt to a recipe with regular 2 row to add a malty/nutty background vs just using pale ale malt such as Maris Otter or GW northwest pale ale malt?
 

TyTanium

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Do it. Munich is delicious. Just make sure you know who the maltster is - not all Munichs are created equal (some are more of a crystal than a base malt).

I've used Weyermann with great success.
 

cyclonite

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TyTanium said:
Do it. Munich is delicious. Just make sure you know who the maltster is - not all Munichs are created equal (some are more of a crystal than a base malt).

I've used Weyermann with great success.
+1. Weyermann Munich is amazing. Works great in many recipes, and also as a base malt.
 

rockfish42

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Munich tastes bready, pale malt at least MO to me tastes biscuity or crackery. I don't really have a better way to explain it.
 

Quaker

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I've been contemplating the same, except I was figuring Vienna would be a better choice than Munich. I can't get pale ale malt, only pilsner and Weyerman Munich, Vienna, and specialty grains. I haven't done it yet though. The Munich has a sweeter taste than my memory of MO.
 
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