Munich vs Cara-Munich

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Shmohel

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Can someone either explain the difference between these two types of malts, or point me towards a resource that may? My local homebrew shop was out of Munich malt... just wondering what the difference is and if these are totally different or not.

Thanks.
 

Born Brewing Co.

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Someone correct me if I am wrong...I believe cara adds body and head retention without affecting color or flavor.
 
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Shmohel

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Thanks for the link. I have been looking for some good descriptions of different malts. I have some books, but nothing with to much detail. Am I to understand that the prefix "cara" is short for caramel? Would this mean that this is a style of malting barley? Is the difference between these two malts similar to the difference between Cara-Vienne and Vianna malt? I am searching the web for some good resources on different malts.


For head retention, i usually add a little bit of wheat to my beers.
 

tinytowers

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