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?
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).
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 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.