So my bulk Munich choices right now are Gambrinus 10L for $35 or Fawcett Munich for $45. Which should I go with? This would be used in American ales and altbiers and possibly a märzen or schwarzbier.
Not sure it much matters for throwing 10% in an American Ale.
For making German styles I would say figure out how to get German malt but Gordon Biersch uses the Gambrinus and their dunkle is more than acceptable, so I can recommend the Gambrinus based on that indirect experience.
If you hadn’t guessed based on the name, Gambrinus maltings does have German roots.
Based on experience with Weyerman Munich I and Fawcett’s Munich, I’ve always prefered the flavour of the German malt. It could be psychological, but it’s a little toastier.
Getting German Munich is inordinately difficult and costly for me - I have to stick with these choices if I want to buy in bulk. If I buy Weyermann at the HBS, it would cost over $60 and I would have to drive a long way out of my way.
I bought a sack of Gambrinus Munich malt nine years ago and really liked it. Best domestic Munich I’ve ever used.
Can’t say I’ve ever tried Fawcett Munich (although I sure like their Maris Otter).