Beer Forum

Anyone used this, better yet, has anyone seen this available at the retail level. Simpson, Crisp and Baird all make it, but I'll be damned if I can find someone to get it from!

Munton's makes one too. Good chance it will be more widely available, but most shops probably aren't stocking it, but could order it in for you.

That would be great Spider, but I didn't want to do the full Monty till I got a go at a a batch with a couple pounds, don't want you to have to order the full sack and get stuck! I have no one local that stocks it, they give me a blank look! It's not the same as the German Munich, and I don't have a good flavour profile on it yet!

I do appreciate your offer Spider very kind.

Cheers
Scott

brewindruid wrote: I do appreciate your offer Spider very kind.

To clarify, I was saying that your local shop could order it for you, not offering myself . I don't know for certain whether that malt from Munton's is commonly shipped in 1lb bags, we get ours through LD Carlson, and the majority do come in 1lb bags in addition to full sacks. We get base malt and more commonly used specialty in full sack, and smaller volume specialty in the 1lb bags.

brewindruid wrote:That would be great Spider, but I didn't want to do the full Monty till I got a go at a a batch with a couple pounds, don't want you to have to order the full sack and get stuck! I have no one local that stocks it, they give me a blank look! It's not the same as the German Munich, and I don't have a good flavour profile on it yet!

I do appreciate your offer Spider very kind.

Cheers
Scott

I'll take 10# Spider

Hey...I have an excuse!!!! LOL

Get this, tracked down the country malt group rep for my area, he didn't know he had Brit Munich? Told me he would have to sheck his catalog, Meanwhile I know they have 60 some sacks of it sitting in the warehouse. Even they can't tell me who is buying it!!!!!

Hi, I know it's a bit late from your OP, but thought I'd chime in!

Most, if not all of the maltings over hear produce a British munich malt. I live about 30 mins drive from Thomas Fawcett's maltings and can pick up from the maltings direct (You wouldn't believe how much a 25kg bag is ) so most of the domestic malts I use are from Fawcett's.

Flavour wise it is completley different to German munich. In comparison to the Weyermann munich malts, which I find to have just an awesome bread crust, light toasty, biscuity quality, the british versions have the same qualities but more intense. I wouldn't use it for say a 100% munich beer like a munich dunkel, or even an Oktoberfest as the british version can get quite cloying at high % rates. That being said, I use it in nearly all of my pale and IPA recipes as it kicks ass as a malt profile booster and adds a subtle complexity to the base malt profile of paler beers. Its pretty popular for such applications over here with both home and pro brewers, and I suspect it would help to boost the US domestic 2 row flavour profile for brewing British style beers.


As a rule of thumb 20% is about the limit most of us use UK munich, although I do know people who have used higher %, I supose it depends on what you want out of it.

Hope this makes sence and can be of some help.

Cheers


LB

Spot on mate, just got a bit of Crisp Munich to experiment with! Your post came just in time. I am a die hard Fawcett fan, but couldn't find anyone with their Munich about.
So, hoping to run a batch through and pester my LHBS with it. FOlks around here think it's the same as the German.
I was thinking:
62% Optic
20% Crisp Munich
8% Fawcett C65
8% Wheat
2% Roast Barley
153F mash and 1968 at 65F
I look forward to this being a mainstay in my recipes

Cheers
Scott