American Munich

Ingredients
1

Can someone help me determine what is meant by American Munich Malt?  Wyermann?  CaraMunich?

2

I assume it Munich malt that’s malted here in America.

3

Also, isn’t American Munich often made from 6-row rather than 2-row?  Or is that no longer the case?

4

Some Briess is…the regular Munich is 6 row and the Bonlander is 2 row.  The American Munich I always use it Great Western, and it’s 2 row.

5

I should have worded this a little clearer, I posted before I had to run out to lunch.  A recipe calls for “American Munich” and says nothing about 2-row or 6-row.  Searching Midwest Supplies and Northern Brewer, nothing came up on “American Munich.”

Going on your suggestions, is it safe to assume that unless it says “German Munich” that it’s American?  (A search on just Munich Malt yielded Wyermann and CaraMunich brands.

Thanks, and sorry for the poor wording.

6

NB has Briess Organic Munich. Midwest has both the regular Briess and the Bonlander.

I haven’t used the organic. The Bonlander is better than the regular 10L. German Munich is lighter in color. The dark German Munich is around 10L.

I prefer the German Munich malts over the American or even Belgian malts. If it’s only 10% of the recipe any one of them is going to be enough.

7

Ok yea, I saw the Briess Organic Munich, but I was unsure if it was “American”

8

I think the GW Munich is a darn good malt…close to as good as continental and for some stuff I like it even better.  For instance, I way prefer a Munich heavy AIPA made with GW to one made with continental Munich.

9

Why is that Denny?  I only use Weyermann and my standard pale ale recipe is around 60% munich so I am curious what differences you note.

10

I think it has a more intense flavor to it and that the continental Munich I use (Weyermann, Durst, Best) have a more delicate flavor that doesn’t stand up to the hop load of an AIPA as well.