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Experiment with Caramunich
Hello Everyone,
You may want to experiment with Caramunich. It's a great specialty malt, better than standard crystal/caramel.
Also, Centennial/Columbus make an excellent hop combo, which isn't run of the mill. I just poured my last bottle of APA with these hops for a friend last night, and he raved.
Anyways, I'm glad this beer turned out well for you. You can do worse than "run-of-the-mill."
Maybe I'll try some Caramunich, I'm assuming at 70L it does not *require* mashing? I'm thinking I'm going to start doing all partial mashes for at least the next couple of batches.
And, regarding the malt flavors of this beer, my LHBS guy keeps urging me to buy his LME instead of DME... and I think he sells more LME than DME, so my DME may have been a little stale, contributing to the "salty" flavor and a hint of soapiness.
Thanks!!!
Hey ronald,
Caramunich is a type of crystal malt, so steeping it is fine. If you're steeping it, use more though. If you do a partial mash, I'd also use 1/2 pound of aromatic malt - the combo of these two specialty malts is fantastic.
DME is questionable because you don't really know what dark malts were used, or in what amounts. If you use extract, use LME and take full control of the specialty malts.
You really should get into partial mashes, it's so easy and really opens a lot of doors...
Caramunich is also a crystal malt i have tried it befor and got the feeling .
so fully agrres with lucas for usance of Caramunich.
It's great idea. In addition, CaraMunich is a light crystal malt used by Belgian breweries in producing Abbey or Trappist style ales and is appropriate for any recipe that calls for crystal malt. The CaraMunich will impart much more color and more in the red hue. CaraMunich will also increase the dextrin content of your wort moreso than regular Munich. As the name suggests more caramel flavor as well.
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