Just picked up some of this malt and was thinking of subing it for crystal L60. Usually in stouts i use crystal or british crystal but am going to try this one. I also like including munich 10L or dark munich and was wondering if anyone out there has used the Munich L60 with other munichs and what you thought.
Caramunich is a caramel/crystal malt and doesn't really have much in common with regular munich malt other than that they both have munich in their names. I think it could be an interesting sub for american or british c-malt, depending on the reipe.
I mix Caramunich with dark Munich, usually in the 10 - 12% range (each) in my Rauchbier. I've only done it twice . . . both beers took Gold.
I don't think you will be disappointed with the substitution. Caramunich makes good flavor. It certainly won't ruin your beer. It's hard to say what the difference is between C60 and Caramunich 60L. Caramunich seems less sweet to me.
Here's the recipe 12 lbs Maris otter 1 lb caramunich L60 .5 dark roast barley .5 black patent 1 lb flaked barley Windsor yeast cake Age on medium oak 2 oz 2 weeks Thoughts???
I just started to work up a recipe for a Belgian with rosemary, and those are the same grains I'm looking at. Cosmic!!!
The only thing that looks questionable is oak for two weeks unless this is your home smoked oak. Well...that and pitching on a cake. Chances are you don't need the whole cake. Chances are you need some yeast nutrient. Chances are you have done all of the above before and liked the result so everything I've said can be considered bogus.
@Brew_Betty , It is my home toasted oak, but it is not smoked, just toasted in the wood stove oven. Do you think oak is a bad addition? Usually , I use the whole cake. Is there a problem using all of it? Never used yeast nutrient, is there one you and or others recommend. You being bogus, doubtful.
Oak is a good addition for this beer. Since it's your home made oak, I have no idea what a good extraction time is. Two weeks for Stavin cubes would only extract the harsh part of the oak. Using the whole cake is probably a big over pitch. Mr Malty says you only need 120ml of fresh slurry for a 1.070 OG beer. I usually have 700ml - 1L of cake. Not sure how much cake you have, but it's probably a lot more than 120ml. If you use the whole cake, you are also using all the old trub. It's certainly possible to make a good beer using the whole cake, but it can be detrimental. Wyeast yeast nutrient works fine. One vial will last a long time and it isn't expensive. 1/2 a teaspoon per 5 gallons. It's cheap insurance for a healthy fermentation, especially when re-using yeast.
