Difference between CaraMunich and Crystal 60L?

[Jeffo]

Beginner question: Could anyone tell me the difference between Caramunich 60L and Crystal 60L? I've been reading this thread:
https://www.homebrewtalk.com/f12/lets-talk-altbier-111356/
and am wondering about this. Or maybe I should just ask what the difference is between Cara and Crystal. Thanks.
Jeff

 

[ArcaneXor]

Caramel malts and crystal malts are the same thing. That said, I think (but am not sure if that's correct) Weyerman derives their crystal malts from the base malts after which they are named, whereas "generic" crystal/caramel malts are derived from regular 2-row or 6-row.

 

[Jeffo]

What about the Munich part?

 

[ArcaneXor]

Cara-Munich = caramel malt made from Munich Malt.

 

[david_42]

Many differences.

Malts Chart - Home Brewing Wiki

 

[Saccharomyces]

CaraMunich is intensely sweet, it seems to have a lot more of a caramel taste in the finished beer whereas C60 primarily contributes color from my experience with it.

 

[Rudeboy]

I didn't have CaraMunich for my Bock that I made for "Brewing Classic Styles" so used Crystal 60 and I find it too heavy and sweet.

I made sure to get the CaraMunich for my Marzen.

Just my .02 (Of coarse it could have just been my crappy brewing.)

Rudeboy

 

[goose1873]

Caramunich or Crystal 60 in magic hat clone?

 

[Beerbeque]

I use them both interchangeably and don't notice a difference. YMMV

 

[a10t2]

There are definite flavor differences, IME. Do you have a LHBS that stocks both? I think if you chew on a bit of each it will help more than someone else trying to describe it.

 

[funkswing]

Thanks david, I had never seen that chart before. A nice (but maybe overly simplified) summary of the plethora of malts available to homebrewers. Great for exploring the subtle differences in the specialty malts.

 

[TimmyR]

Greg Noonan explains the old differences between crystal and caramel malts in some detail in New Brewing Lager Beer, pg 119-120. He says that caramel malts have greater moisture content and are not completely saccharified. He also says that caramel malt is not kilned as much. Additionally, "Caramel malts were traditionally used by continental lager brewers whereas crystal malts were favored by British ale brewers." Finally, he explains that today maltsters no longer differentiate between the two malts and typically use the terms interchangeably for the "easier-to-process caramel malts." His book is a great read and really does a good job differentiating the two malts (far better than my summary)

I am sure someone with a little more experience with specific companies may be able to expand on whether any current maltsters actually produce traditional crystal malt.