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Carahell v. Caramunich

I’m in the process of cleaning up a few recipes, and I wanted to take a look at my Oktoberfest before it’s time to get it going in a few months. I typically use mostly vienna malt, a fair amount of dark munich and a little caramunich (half pound or so). I’ve been toying around with subbing Carahell in for the Caramunich. Does anyone have any thoughts or can they offer their observations on the difference between the two? Comments on what Carahell brings to the table? Thanks!

At 11L carahell gives a light sweet malt flavor. Caramunich is 34L and has a more caramel/bready sweetness. I’ve used both and like them, haven’t done anything side by side for an Ofest though. With dark Munich I think you could use either and still have the bready Munich character you need.

Ofest should be brewed in March, better hurry up!

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