Caramel Malt 60l vs Caramel Munich Malt 60l

[Nick222]

Hello there,

I have a very basic recipe for a red ale which calls for the following grain bill:

10lb Briess 2row brewers malt (80%)
2lb Caramel malt 60l (16%)
0.5lb Caramel malt 120l (4%)

I went out and got the grains, but I did not notice that I was given Caramel MUNICH malt 60l instead of regular Caramel malt 60l until I tasted the beer... How did I notice? because I've been brewing this one like for the last 8 months and it now tasted more "toasty", like in a darker beer, which prompted me to look back at what could have gone wrong and only then I noticed the "munich" legend on the sack...

The thing here is that I bought the whole 50lb sack, I know I got it by mistake as it was charged as caramel malt ($44) vs $53 that the sack of Munich costs.

So, my question is, if I decide to continue to use it, what would be the best way to adjust the recipe so it comes close to what 60l gives? First thing to comes to my mind is to use less, but I'm afraid it would then come out lighter in color...

 

[Gibberoni]

One suggestion that I have read is to add the Munich malts in later in the mash. You will still pull all of the color out of them, but not get as much of the "toasty" flavor profile.

I have never done this, so I cannot be sure. Maybe throw them in at 30 minutes left?

 

[Nick222]

That sounds good! I did not think about it though I read about that too not long ago, it was related to darker grains, like Chocolate or Black malts; like when you brew coffee right? it takes only minutes to get the proper flavor out of it, leave it longer and it starts to bitter, I'll definitively try it this way, thanks!

 

[DrJerryrigger]

Have you compared the Munich to the US? It's only better, so make better beer. Unless you are trying to make a Miller clone; Maybe leave the bag open in sun light for a few months and add in some shredded cardboard

 

[azazel1024]

You aren't likely to produce the same beer. They are different ingredients. You could experiment with using just a little less, but, it is like asking "how do I make the same tasting beer when I got Caramel 40L instead of Caramel 60L".

The simple answer is, you cannot. That doesn't mean you can't still make good beer with it. I've never tried Caramel munich 60l. Is it actually Caramunich 64L? I assume no, or you probably would have remarked at a color difference as well (I CM 64L has more red highlights than C 60L does). To me caramunich 64l has a more malty sweet flavor than caramel sweet that C60L has, it isn't a pronounced difference to me, but I also tend not to use a lot of crystal malts in anything I brew.

 

[beersk]

Caramunich and crystal malts are essentially the same thing. Just different names for them by different maltsters. You really shouldn't notice a huge difference in them. Caramunich isn't Munich malt that is crystalized. All crystal malts start from green 2-row barley. Munich malt is 2-row that goes through a different malting process. They're not related.

EDIT: I guess I should say... all malt obvious starts from green barley, but crystal malts don't go through the same malting process like Munich does.

 

[Yooper]

That sounds good! I did not think about it though I read about that too not long ago, it was related to darker grains, like Chocolate or Black malts; like when you brew coffee right? it takes only minutes to get the proper flavor out of it, leave it longer and it starts to bitter, I'll definitively try it this way, thanks!

Not at all. Crystal malts should be steeped, or go in with the mash. They have nothing at all in common with dark roasted grains.

Steep your crystal malts as normal- and caramel 60L is exactly the same as caramel munich or caramunich, so no worries there! It's just a different maltster. Generally, any words with "caramel", "crystal" or "cara" are made the same way. There are variations among maltsters (I use try to use British crystal for an English pale ale), but nothing that is a great difference.

 

[Nick222]

- and caramel 60L is exactly the same as caramel munich or caramunich, so no worries there! It's just a different maltster.

Thanks Yooper, the thing here is that both of them are from Briess, the one I had been using all along and the one I got by mistake the last time I re-stocked, and I do get a toastier aftertaste. I had other people to blind taste it and they have noticed the difference too.

I did a new batch this past weekend using the munich 60l again, and this time did the mash like this:

0 - 30min - mash base malt
at 30 min - added the 60 and 120l grains
at 60min - recirculated for 15 min
sparge and send to boil

I do not expect to get the exact same beer I was getting with 60l but I would like to get it as close as possible using this grain, that would save me from having to buy another sack, which is what I'm trying to avoid by now.

 

[scubahoundnc]

I just looked up the Briess Caramel Munich - I wasnt aware they were do that.

Caramel and CaraMunich malts have different roasting procedure but still serve the same purpose to get carmel flavor, color, and body. They are similar enough that substitution would be OK in a pinch.

I prefer to use Caramunich malt when the similar L is available. It think it has a more complex flavor.