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.
 
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.
 
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