Which Munich?

[Clint]

Hello all
I've just been perusing the MM site and notices he has 3 types of Munich that I can see...Munich,Munich 1,munich 2,numbers depends how dark.
I want some to add to a kolsch and american IPA...which one?
What do you use?

Cheers

Clint

 

[The Baron]

The one thats around 15 EBC I think it is called Crisp Munich Malt suitable for lagers etc Clint in other words the light one

 

[Clint]

Nice one thanks!
I've just had another look...the Crisp is ebc 24,the Weyermann is ebc 15 even though it has the number behind it...

 

[The Baron]

I usually use one about 15 EBC clint for Kolsch/Lager types and even in IPA's to give a slight malty backbone

 

[Zephyr259]

Weyermann do 2 versions, I at 12 - 18 EBC and II at 20 - 25 EBC. The Munich II is still in "light" range of most other maltsters who often do a light at 20-ish and a dark around 50 which is more of a melanoidin malt I think.

I use Weyermann's Munich II a lot, up to 20% in my bitter added a nice bit of extra malty oomph, 15% in a saison along with 8% wheat backed up the pilsner malt and split 50:50 with pale malt and a few percent crystal is how I make a bock. I've not used the lighter grade yet but might lean towards it in a Maibock or Munch Dunkel if i was worried the darker one would be too strong, but I'll probably stick with the II.